Rib ragù

Preparation time
less than 30 mins
Cooking time
over 2 hours
Serves 2-3


Pappardelle pasta is the perfect foil for a rich ragù – made here with slow-cooked pork ribs.

By Nigel Slater
From Nigel Slater’s Dish of the Day


  • 1 rack pork ribs
  • 3 tbsp olive oil
  • 2 carrots, chopped
  • 1 celery rib, chopped
  • 1 onion, chopped
  • 500ml/18fl oz stock
  • a little oil
  • 200g/7oz pappardelle pasta


  1. Heat half of the oil in a large pan. Cut the ribs into thirds with a sharp knife and add them to the pan.
  2. When the ribs are brown, remove them from the pan, add the rest of the oil and soften the carrots, celery and onion.
  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 three hours.
  4. Cook the pasta according to packet instructions in a pan of boiling salted water until tender. Drain well.
  5. When the three hours have elapsed, pick out the rib bones and discard. Serve with the cooked pasta.
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