Rib ragù
Method
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Heat half of the oil in a large pan. Cut the ribs into thirds with a sharp knife and add them to the pan.
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When the ribs are brown, remove them from the pan, add the rest of the oil and soften the carrots, celery and onion.
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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.
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Cook the pasta according to packet instructions in a pan of boiling salted water until tender. Drain well.
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When the three hours have elapsed, pick out the rib bones and discard. Serve with the cooked pasta.
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
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Rib ragù
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