Wintry pork ribs stew - with added pepper

Having posted quite a few "ragouts" and "sugos", there was hope we'd have run out of such recipes but alas, there isn't! We had lugged a dozen cans of San Marzano tomatoes (a little forlorn looking as they were battered and bruised from their adventure with lost luggage) back to London from our break in Italy and we just had to put them to good use immediately. The silver lining this time round, stewing time was only an hour instead of the usual six...

The result: sugo with costine di maiale (pork ribs to me and you) with an extra dash of pepper and chilli flakes to cure wintry ills. Buonissima! 

Recipe:

1 red onion, 2 medium carrots, 2 celery stalks, all diced. Sweat the mirepoix for 15-20 minutes with salt and pepper in a heavy bottomed pot, put aside and in the same pot brown 0.5 kgs of pork ribs on medium to high heat. Salt and pepper. Deglaze the pan with 1 cup red wine. Pour in 2 cans peeled San Marzano tomatoes,1tbs tomato paste and half a tomato can of water, salt and pepper, bring to boil and simmer for an hour, stirring occasionally. Pepper.