Rib Ragù

1. 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.

2. 2

   Remove them from the pan, add the rest of the oil and saute the carrots, celery and onion for 5 minutes.

3. 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.

4. 4

   Cook the pasta according to packet instructions in a pan of boiling salted water until tender. Drain well.

5. 5

   When the two hours have elapsed, pick out the rib bones and discard.

6. 6

   Serve with the cooked pasta and salad of your choice.

* Per serving · 4 servings · Values may vary.

No additional tips available.