Rib ragù
Pappardelle pasta is the perfect foil for a rich ragù - made here with slow-cooked pork ribs.
Ingredients
- Olive Oil45 ml
- Beef stock500 ml
Instructions
5 steps- 1
Heat half of the oil in a large pan. Cut the ribs into thirds with a sharp knife and add them to the pan.
- 2
When the ribs are brown, remove them from the pan, add the rest of the oil and soften the carrots, celery and onion.
- 3
When the vegetables are softened, return the ribs to the pan and pour over the stock. Bring to the boil and simmer on a low heat for three hours.
- 4
Cook the pasta according to packet instructions in a pan of boiling salted water until tender. Drain well.
- 5
When the three hours have elapsed, pick out the rib bones and discard. Serve with the cooked pasta.
Nutrition
1 serving ≈ 425 g
Nutrition values are estimates. - means data is unavailable.
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