This recipe is based on one released from our amazing local butcher, Pipers Farm http://pipersfarm.com/blog/saddleback-rib-ragu/. I have edited it somewhat – the pork ribs are relatively fatty which is great for flavour but I felt that the addition of white wine towards the end of the cooking process added some acidity and balance.
There are some pics below of the cooking process…
This recipe easily feeds 4 (probably 6) – Pipers Farm say it feeds 2 people but I think this must be a mistake.
- 1kg Saddleback Pork ribs from Pipers Farm or your nearest good butcher
- 2 tbsp Rapeseed Oil
- 1 medium carrot, finely chopped – any more than 1 and the dish gets too sweet
- 2 ribs of celery, finely chopped
- 1 large onion, finely chopped
- A handful of dried wild mushrooms, soaked in hot water and finely chopped
- 1 clove of garlic, crushed
- A 300ml tub of pure Red Ruby Beef stock (Pipers Farm)
- 1 tbsp tomato puree
- 500g pasta – I prefer to use tortiglioni so the meat gets in between the large pasta tubes
- A pinch of Sea Salt
- A large glass of white wine (~175ml)
- Soak the mushrooms in hot water for 10 mins and finely chop.
- Heat a tbsp of oil in a large high sided frying pan or casserole.
- Cut the ribs into section of 3-5 ribs and brown them in the oil – remove them and reserve for later.
- Now add another tbsp oil and sweat the carrots, celery, mushrooms and onion on a medium heat for about 10 minutes, stirring regularly.
- One the vegetables are soft, add the garlic, fry for a minute, then and the tomato puree and cook (while stirring) for 2 more minutes
- Return the ribs to the pan, pour over the stock and bring to the boil, cover and simmer on a low heat for two hours.
- After 2 hours, remove the lid and simmer for another hour – keep an eye on it so it doesn’t dry out too much.
- After 3 hours remove the bones, break up the meat with a wooden spoon and push the ragu to the edges of the pan leaving a large empty well in the middle.
- Pour the large glass of white wine into the well and reduce by around half.
- Now stir everything together and keep warm on a very low heat.
- Cook the pasta in a pan of boiling salted water until tender.
- Place the ragu over the pasta and sprinkle with finely grated parmesan
WARNING: very small bits of bone tend to break off during cooking, so watch out for these when eating.
Live in Oxford, UK? You can buy local mushrooms from morelly mushrooms