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Delicious, unusual and budget friendly dish pinched from Nigel Slater.
Ingredientes
- 400 g pork ribs, cut into thirds
- 3 tbs olive oil
- 2 carrots, chopped
- 1 celery rib, chopped
- 1 onion, chopped
- A little oil
- 500 ml beef stock from 1 cube
- A little oil
- 200 g pasta (pappardelle or similar pasta)
Direcciones
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. Remove them from the pan.
2.
Add the rest of the oil to the same pan 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. When the two hours have elapsed, pick out the rib bones and discard.
4.
Cook the pasta according to packet instructions in a pan of boiling salted water until tender. Drain well.
5.
Serve the with ragù the cooked pasta and salad of your choice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 651g | |
| Recipe makes 2 servings | |
| Calories 850 | |
| Calories from Fat 290 | 34% |
| Total Fat 32.64g | 41% |
| Saturated Fat 6.9g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 957mg | 40% |
| Potassium 1309mg | 37% |
| Total Carbs 85.12g | 23% |
| Dietary Fiber 5.8g | 19% |
| Sugars 7.67g | 5% |
| Protein 51.11g | 82% |
