RIB RAGù
RIB RAGù
Ingredients
- 1 rack pork ribs
- 3 tbsp olive oil
- 2 carrots
- chopped
- 1 celery rib
- chopped
- 1 onion
- chopped
- 500ml/18fl oz stock
- a little oil
- 200g/7oz pappardelle pasta
Directions
- Heat half of the oil in a large pan. Cut the ribs into thirds with a sharp knife and add them to the pan.
- When the ribs are brown
- remove them from the pan
- add the rest of the oil and soften the carrots
- celery and onion.
- 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.
- Cook the pasta according to packet instructions in a pan of boiling salted water until tender. Drain well.
- When the three hours have elapsed
- pick out the rib bones and discard. Serve with the cooked pasta.
