Rib ragù

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

This recipe contains pork, olive oil, carrots, celery, onions, oil (vegetable), beef (bouillon, cubes), , pasta (pappardelle)

2 servings servings

Prep time: 10 min

Cook time: 2 hr 15 min

Ingredients:

• 400g pork ribs, cut into thirds
• 3 tbs olive oil
• 2 carrots, chopped
• 1 celery rib, chopped
• 1 onion, chopped
• A little oil
• 500ml beef stock from 1 cube
• 200g pasta (pappardelle or similar pasta)

Instructions:

• 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.
• 2. Remove them from the pan, add the rest of the oil 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.
• 4. Cook the pasta according to packet instructions in a pan of boiling salted water until tender. Drain well.
• 5. When the two hours have elapsed, pick out the rib bones and discard.