Rib Ragù

• 7/8 pound pork ribs cut into thirds
• 3 tablespoons olive oil
• 2 carrots chopped
• 1 celery rib chopped
• 1 onion chopped
• oil A little
• 2 1/8 cups beef stock from 1 cube
• oil A little
• 7 ounces pasta pappardelle or similar pasta

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. Remove them from the pan, add the rest of the oil and saute the carrots, celery and onion for 5 minutes.
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. Cook the pasta according to packet instructions in a pan of boiling salted water until tender. Drain well.
5. When the two hours have elapsed, pick out the rib bones and discard.
6. Serve with the cooked pasta and salad of your choice.

pork, olive oil, carrots, celery, onion, beef stock from, pasta

Taken from www.yummly.com/recipe/Rib-Ragu-1672200 (may not work)