Name: Pork rib ragu
Prep time: 15 min
Cook time: 100 min
Total time: 115 min
Yield: 4
Ingredients: 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

Ingredients

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

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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Ingredients

Method

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