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Recipe

Pork rib ragu

Feb 28, 2012 1:00pm
  • 15 mins preparation
  • 1 hr 40 mins cooking
  • Serves 4
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Ingredients

Pork rib ragu
  • 1 tablespoon olive oil
  • 500 gram pork spare ribs, cut into riblets
  • 1 onion, chopped
  • 1 carrot, finely chopped
  • 1 clove garlic, finely chopped
  • leaves of 1 stalk rosemary
  • 1/2 cup leftover red wine
  • 1 1/2 cup beef stock
  • 400 gram can tomato puree
  • 100 gram mushrooms, chopped
  • 375 gram fettuccine
  • 1/4 cup grated parmesan

Method

Pork rib ragu
  • 1
    Heat oil in a medium heavy-based saucepan on high. Fry ribs 4-6 minutes, turning, until well browned. Remove from pan and set aside.
  • 2
    Sauté onion, carrot, garlic and rosemary in same pan 3-4 minutes, until onion is tender. Add wine. Simmer, stirring, 1 minute (to deglaze).
  • 3
    Return ribs to pan with stock and tomato puree. Bring to boil. Reduce heat to low. Simmer, covered, 1 hour, until pork is almost tender.
  • 4
    Add mushrooms. Simmer, uncovered, 30 minutes, until tender. Season to taste.
  • 5
    Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions. Drain well. Return to pan.
  • 6
    Toss ragu through fettuccine. Serve sprinkled with parmesan.

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