Pork Rib Ragout With Fettucine

• 1 tbsp olive oil
• 1 lb pork spare ribs, sliced between each rib to separate
• 1 None onion, chopped
• 1 None carrot, finely chopped
• 1 clove garlic, finely chopped
• 1 stalk rosemary, leaves removed
• 1/2 cup red wine
• 1/2 cup beef stock
• 14 oz can tomato puree
• 4 oz mushrooms, chopped
• 14 oz fettuccine
• 1 oz Parmesan cheese, grated

1. For the ragout, heat oil in a medium heavy-based saucepan on high. Cook ribs 4-6 mins, turning, until browned. Remove from pan and set aside. Saute onion, carrot, garlic and rosemary leaves in same pan 3-4 mins, until onion is tender. Add wine. Simmer, stirring constantly to deglaze. Return ribs to pan along with stock and tomato puree. Bring to a boil, reduce heat to low and simmer, covered, 1 hour, until pork is almost tender. Add mushrooms. Simmer, uncovered, 30 mins, until tender. Season to taste.
2. Meanwhile, cook pasta according to package instructions. Drain well and return to pan. Toss ragu with fettuccine. Sprinkle with Parmesan, to serve.

olive oil, pork spare ribs, onion, carrot, clove garlic, rosemary, red wine, beef stock, tomato puruee, mushrooms, fettuccine, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/25476 (may not work)