Rib ragù
By: Easy cook - Lak...
Published: Sunday, December 15, 2013 - 1:23pm

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.

About

Delicious, unusual and  budget friendly dish pinched from Nigel Slater.