Pork rib ragu
- Serves: 2
- Ready in: 2 hours 30 minutes
- Pork ribs, 500g
- Red onions, 2
- Celery, 1 rib
- Carrot, 1
- Rosemary, 2 stalks
- Bay leaf, 1
- Stock, 500ml
- In a large casserole pot or saucepan, heat 1 tbsp of extra virgin olive oil over a medium heat. If you have bought a rack of ribs, separate them by slicing each one apart and season generously with salt and pepper. On a separate chopping board, finely dice the vegetables (you can do this with a couple of pulses in a food processor if you can't be arsed with the faffing).
- When the oil is hot, seal all sides of the ribs. When a good crust has formed remove and set aside. Add a little more olive oil and fry the vegetables until soft, stirring every now and again so that they don't catch to the pan. Throw in the herbs at this stage and cook for a couple of minutes.
- Return the ribs to the pan along with any of their cooking liquors. Add the stock, reduce the heat to a simmer and cook gently for about an hours with the lid on. Remove the lid and cook for a further hour, or until the meat is coming away from the bone.
- Remove the ribs from the pan and shred the meat before adding them back into the sauce.
- If serving with pasta, boil the pasta in heavily salted water and undercook it by a couple of minutes (as per the instructions on the packet). Drain and add to the ragu, along with 50ml of the pasta water. Stir until the sauce is thicker, check for seasonings and serve.