Pork Rib Ragu with Pappardelle, Lay The Table
Pork

Pork Rib Ragu with Pappardelle

Pork Rib Ragu with Pappardelle, Lay The Table

Ive read and seen versions of this dish cooked a couple of times over the last few weeks. The first was by Nigel Slater, with an extract from his latest Kitchen Diaries cookbook; the other was by Gennaro Contaldo on Saturday Kitchen. My version is inspired by both.

I couldnt actually find any fresh pappardelle (nor dry for that matter) so Ive improvised by cutting fresh sheets of lasagne into wide strips.

Serves 2-4

2 tbsp sunflower or vegetable oil
1 sheet baby pork ribs, cut into 4 x 3 ribs
2 carrots, peeled and finely diced
5 shallots, peeled and very finely chopped
200g mushrooms, finely chopped
500ml beef stock (from a good quality cube is fine)
2 tbsp double cream
Fresh pappardelle pasta (thats the thick ribbons)
50-100g freshly grated Parmesan
1 tbsp flat-leaf parsley, finely chopped

Pork Rib Ragu with Pappardelle, Lay The Table
Pork Rib Ragu with Pappardelle, Lay The Table

1. Heat the oil in a large frying pan and brown the ribs all over. Remove and transfer to a plate.

Pork Rib Ragu with Pappardelle, Lay The Table
Pork Rib Ragu with Pappardelle, Lay The Table

2. Add the carrots and shallots to the pan and gently fry for a few minutes until they become tender.

3. Transfer the ribs, carrots and shallots to a slow cooker. Add the mushrooms and beef stock. Cook on LOW for 3-4 hours until the rib meat is falling off the bone.

Pork Rib Ragu with Pappardelle, Lay The Table

4. Remove the ribs and take off all the meat. Discard the bones.

Pork Rib Ragu with Pappardelle, Lay The Table

5. Transfer the carrot/shallot/mushroom stock to a saucepan and simmer until it reduces by half or to a saucey consistency.

6. Add the rib meat and heat through. Stir in the cream.

Pork Rib Ragu with Pappardelle, Lay The Table
Pork Rib Ragu with Pappardelle, Lay The Table

7. Meanwhile, cook the pappardelle in a large pan of boiling water according to pack instructions, approx. 3 mins.

Pork Rib Ragu with Pappardelle, Lay The Table
Pork Rib Ragu with Pappardelle, Lay The Table
Pork Rib Ragu with Pappardelle, Lay The Table
Pork Rib Ragu with Pappardelle, Lay The Table

8. Serve the pappardelle with the ragu piled on top. Garnish with plenty of freshly grated Parmesan.

Pork Rib Ragu with Pappardelle, Lay The Table
Pork Rib Ragu with Pappardelle, Lay The Table
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Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

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