Rib ragù
Ingredients
400 g pork ribs, cut into thirds
3 tbs olive oil
2 carrots, chopped
1 celery rib, chopped
1 onion, chopped
A little oil
500 ml beef stock from 1 cube
A little oil
200 g pasta (pappardelle or similar pasta)
Preparation
1
Heat half of the oil in a large pan. Add the ribs to the pan and cook them for 4 minutes on each side until golden-brown in colour. Remove them from the pan.
2
Add the rest of the oil to the same pan and sauté the carrots, celery and onion for 5 minutes.
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 two hours. When the two hours have elapsed, pick out the rib bones and discard.
4
Cook the pasta according to packet instructions in a pan of boiling salted water until tender. Drain well.
5
Serve the with ragù the cooked pasta and salad of your choice.
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About
Delicious, unusual and budget friendly dish pinched from Nigel Slater.
Yield:
2 servings
Added:
Sunday, December 15, 2013 - 1:23pm
