June 19, 2017
We’ve been eyeing this pasta for awhile — it’s called Kaslo Sourdough Pasta, and it’s made in Kaslo, BC using a sourdough starter the company has been using in their breads for 20 years, along with semolina grain grown in Manitoba and Saskatchewan, and water from the Selkirk mountains. It was intriguing enough to inspire us to pick up a bag one day, and the pasta is sublime. We chose a shape that would hold sauce well, and made a batch of tomato sauce out of ripe Paradise Hill Farms tomatoes and basil, simmered with a rack of pork ribs—a trick I learned from a friend’s Italian in-laws. All you need is a green salad and crusty baguette to round out the meal.
Slow Cooker Tomato Sauce with Pork Ribs
canola or olive oil, for cooking
1 onion, finely chopped
1-2 carrots, grated
2-3 celery stalks, finely chopped
1 rack of ribs, cut into pieces every 2-3 ribs
8 cups (2 L) homemade tomato sauce (or good-quality crushed tomatoes)
In a large pot, heat a generous drizzle of oil and cook the onion, carrots and celery until soft. Add the ribs and cook them enough to brown the meat, then add the sauce and simmer for about 3 hours, until the sauce has thickened and the meat is very tender. Fish out the rib bones.
Makes about 3 1/2 L
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