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Nigel Slater's Pork Rib Ragu & Pappardelle Pasta |
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| Serves 6 |
Prep 15 mins |
Cooking 3 hours |
Easy |
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My rating |
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Ingredients |
2 sheets of ribs, cut down into three ribs wide
1 large onion, finely chopped
4 carrots, chopped
2 sticks of celery, chopped
500g mushrooms, finely chopped
Olive oil
Handful of chopped parsley
couple of handfuls of Parmesan
1 litre of stock
Pappardelle
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Adapted from Nigel Slater |
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In a big pan with a lid brown
the ribs in a bit of oil. Once all browned remove and put
to one side
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In the remaining oil sweat the
onions, carrots and celery until starting to soften
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Add the mushrooms for a few
minutes, then add the stock.
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Add the ribs and any juice,
make sure they are covered.
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Bring the stock to a boil,
then reduce the heat to a simmer, cover with the lid and
leave for at least 3 hours. Check occasionally to make
sure there is enough water in the pot.
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After 3 hours you should find
that you can reach in with a pair of tongs and grab the
end of a rib bone and pull it out, leaving the meat in the
stew. If you can do that it is done.
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If its a bit watery take the
lid off for a bit to reduce. If you're feeling really cheffy
you can chop a big hand of parsley in now as well! You may
need to add some freshly ground black pepper and season
with a few pinches of salt.
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Serve it in a bowl on
pappardelle pasta with some Parmesan grated over the top
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To freeze, cool and freeze the
stew (without the pasta) for 3 months. Defrost overnight
in the fridge. When heating, make sure it gets boiling
hot.
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