Rib Ragù

A rich, slow-cooked pork rib ragù served with pappardelle pasta for a comforting and hearty meal.

Dinner Italian Pork Pasta Slow-Cooked

Estimated Nutrition

Calories

1240.3

kcal / serving

2480.5 kcal total

Carbs

79.4g

per serving

158.8 g total

Fat

82.7g

per serving

165.4 g total

Protein

57.6g

per serving

115.2 g total

Cook Time

180

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

200

Pappardelle Pasta

Liquids

500

Stock

Meat

rack

Pork Ribs

OilsFats

44.4

Olive Oil

3 tbsp divided

tsp

Oil

a little for the pan

Vegetables

piece

Carrot

chopped

stalk

Celery

chopped

piece

Onion

chopped

Method

Heat half of the oil in a large pan.

Cut the pork ribs into thirds and brown them in the pan.

Remove the ribs and sauté the carrots, celery, and onion in the remaining oil.

Return the ribs to the pan and add 500ml of stock.

Bring to a boil and simmer on low heat for three hours.

Boil the pasta in salted water until tender and drain.

Remove and discard the rib bones from the sauce.

Serve the rib meat and sauce over the cooked pasta.