Penne with ribs ragù
Panna cotta is the ideal spoon dessert for every season thanks to the infinite variety of accompanying sauces: caramel, melted chocolate, or coulis of fresh seasonal fruit! In this recipes we are preparing the version with blueberry sauce and fresh blueberries.

Place the ribs on the grill and season with salt and pepper on both sides.

Put the oil, the minced garlic and onion in a pan. Cook for 2-3 minutes, then add the tomatoes and the glass of wine. Bring the whole mixture to a boil, move the ribs to the pan and add the beef broth; cover the pan and put it on the stove for 20-25 minutes until the meat is tender and will easily fall off the bone.

Remove the ribs from the cooking liquid. Using a large spoon, remove any excess fat from the cooking liquid surface. Using a ladle, transfer the cooking liquid to a blender or food mixer, work until the mixture is smooth. Pour the sauce into a pan and keep warm over low heat.

Remove the meat from the bones and using 2 forks, chop the meat into small pieces. Mix the minced meat in the sauce. Season with salt and pepper to taste.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 8 to 10 minutes. Drain the pasta and put it in a large serving bowl.

Using a perforated spoon, remove the meat from the sauce and add it to the pasta, then pour 1 cup of sauce over the pasta. Sprinkle with parmesan and parsley before serving.