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Pasta with pork rib ragu

Method

  • Heat a thin layer of oil in a heavy-bottomed pan and brown the ribs all over. Remove.
  • Add a little fresh oil to the pan, if needed, and gently sauté the garlic, bacon, carrot, celery and onion until reasonably tender, stirring and scraping the bottom of the pot as you do so.
  • Then add the white wine with 1 cup each beef stock and tomato puree, 2 tbsp chopped parsley, seasonings and the lemon peel.
  • Return the ribs to the pan and toss. Turn down the heat and gently simmer for about 1 hour until the meat is very tender, stirring now and again and adding more stock and/or puree if needed. Taste for seasoning and remove from heat.
  • When the sauce is almost ready, cook the pasta in lightly salted, boiling water until al dente. Then drain well, add to the sauce and mix well.
  • Serve with grated parmesan and parsley sprinkled on top.

Ingredients

  • olive oil
  • 600 gm pork ribs, cut between each rib & then Chinese-style in 3 or 4 crossways
  • 2 garlic cloves, crushed
  • 3 rindless bacon rashers, diced
  • 1 medium-large carrot, diced
  • 2 celery stalks, diced
  • 1 large onion, chopped
  • 1 cup dry white wine
  • 2 cups beef stock
  • 1-2 cups tomato puree
  • 4-5 tbsp chopped fresh parsley
  • sea salt & freshly ground pepper
  • 1 strip lemon rind
  • 2 bay leaves
  • 400 gm any tube pasta
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm