Pappardelle with ribs, bacon & mushroom ragù Napolitano
This is a rich satisfying main course pasta dish showcasing the character of Naples’ culinary tradition. The sauce is a robust ragù, featuring a deep developed flavour.
Ingredients
For the Ragu
- pork spareribs 800g-1kg
- salt & black pepper
- 2 tbsp extra virgin olive oil
- 100 g Farmland streaky bacon sliced
- 1 onion sliced
- 2 cloves garlic sliced
- 2-3 portobello mushrooms sliced
- ¼ cup FreshLife pinenuts
- ¼ cup FreshLife sultanas
- 1 bottle Leggo's tomato passata
- a handful Italian parsley chopped
Pasta
- 400 g Armando Pappardelle
- a knob butter or a dash of extra virgin olive oil
To serve
- Mainland Parmesan grated
- Italian Parsley to garnish
Instructions
- Liberally season the pork ribs with salt and pepper. Cut the rack into two (or three if it is too big for the slow cooker bowl). Heat the oil in a large frying pan over medium-high heat. Working in batches, brown the ribs all over. Transfer to the slow cooker.
- Sauté the bacon in the same frying pan. Add onion and garlic, cook until soft. Add the mushrooms, pine nuts and sultanas. Continue to cook for a minute, then place all the frying pan content to the slow cooker over the ribs.
- Add the passata and parsley. Combine everything. Slow cook 3 hours on high or 5 hours on low, until the meat falls off the bone easily.
- Cook pappardelle in a large pot of boiling salted water for 7-8 minutes to al dente. Drain. Toss with a knob of butter or a dash of olive oil.
- While pasta is cooking, skim the fat off the top of the sauce then transfer the ribs to a plate. Remove the bones and shred meat roughly and return to the sauce.
- Serve pappardelle topped with the ragu, grated parmesan, garnished with fresh parsley.
Notes
Tip: You can cook ragu sauce in a pot/casserole. Simmer gently for 2 hours on a stove, or 3 hours in a 160C oven.
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