紅燜豬肉蘑菇肉醬配意大利寬麵

Season the pork "ribs" well on all sides with half of the salt, pepper, and chili flakes.

Prepare all your vegetables by chopping them in advance, so they're ready to add to the pan when needed.

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once hot, sear the seasoned pork "ribs" on all sides until nicely browned.

Take the seared ribs out of the pan and place them on a plate to rest while you continue with the vegetables.

Reduce the heat to medium. Add the sliced onion, mushrooms, bell pepper, chopped garlic, and the rest of the salt, pepper, and chili flakes to the pot. Sauté these vegetables for 10 to 12 minutes, stirring occasionally, until they start to soften and turn golden brown. Stir in the fish sauce and continue cooking until its initial strong, "funky" odor dissipates and mellows out. Add all but about a teaspoon of the grated ginger, and cook for a few more minutes until the aroma is very fragrant.

Pour in the soy sauce, rice wine vinegar, and lime juice to deglaze the bottom of the pot, scraping up any browned bits.

Carefully nestle the pork "ribs" back into the pot, settling them among the cooked vegetables. Pour in 1 to 2 cups of water, ensuring the ribs are mostly submerged. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and let it braise for 2 to 3 hours, or until the pork is incredibly tender and easily pulls apart.

Once the pork is fully cooked and tender, remove the bones and use the back of a spoon or two forks to break up the meat into a coarse ragù. Discard any excess fat or gristle.

About 15-20 minutes before the pork ragù is ready, begin cooking your tagliatelle (or other wide, flat noodle) according to package directions. Cook it until it's just under al dente.

Just before serving, stir the chopped fresh basil and chives into the ragù. Remember to reserve a small amount of each for garnish.