Pork rib ragu
Ingredients
Pork rib ragu
- 1 dash of vegetable oil
- 1 rack of pork ribs , cut into 3 pieces
- 1 onion
- 1 carrot , peeled and diced
- 1 celery stick , diced
- 4 garlic cloves , sliced
- 1 tbsp of tomato purée
- 250ml of red wine
- 800g of tinned chopped tomatoes
- 1 bay leaf
- 1 tsp dried oregano
- Parmesan to season, finely grated
Polenta
- 150g of quick-cook polenta
- 500ml of boiling water
- 50g of butter
- 50ml of milk
- 20g of Parmesan , finely grated
Method
Place a large heavy-bottomed pan over a high heat with a dash of oil. Once smoking hot, add the ribs and cook until nicely browned all over
- 1 dash of vegetable oil
- 1 rack of pork ribs , cut into 3 pieces
Remove the ribs to a plate, then add in the diced vegetables and cook until soft, around 6–8 minutes. Stir in the tomato purée for a minute
- 1 onion
- 1 carrot , peeled and diced
- 1 celery stick , diced
- 4 garlic cloves , sliced
- 1 tbsp of tomato purée
Deglaze the pan with the red wine, then add the ribs back into the pan along with the tinned tomatoes, bay leaf and dried oregano. Season with salt and pepper and leave to simmer for 2–3 hours, adding a little water or stock if needed as the sauce reduces
- 250ml of red wine
- 800g of tinned chopped tomatoes
- 1 tsp dried oregano
- 1 bay leaf
- salt
- freshly ground black pepper
After this time, the meat should be flaky and tender. Remove the ribs from the pan, scrape away the meat using a fork, then stir back through the sauce, discarding the bones and cartilage
To cook the polenta, whisk the quick-cook polenta into the boiling water for a couple of minutes, then beat in the milk, butter and parmesan cheese. Taste and season with salt and pepper
- 150g of quick-cook polenta
- 500ml of boiling water
- 50g of butter
- 50ml of milk
- 20g of Parmesan , finely grated
- salt
- freshly ground black pepper
Spoon the polenta into bowls whilst still warm, then top with the ragu and serve with a grating of Parmesan
Go to Comments
Pork rib ragu
