Fill the kitchen with the rich aroma of this ragu as it cooks. Photo / Fresh Media
This satisfying main course pasta dish showcases the character of Naples’ culinary tradition.
The sauce is a robust ragu, full of deep flavours that develop during the long cooking time.
Pappardelle with ribs, bacon and mushroom ragu Napolitano
Serves 4
For the ragu
800g-1kg pork spare ribs
Salt and black pepper
2 Tbsp extra virgin olive oil
100g streaky bacon, sliced
1 onion, sliced
2 cloves of garlic, sliced
2-3 portobello mushrooms, sliced
¼ cup pinenuts
¼ cup sultanas
1 bottle (400-500g) tomato passata
A handful of Italian parsley, chopped
Pasta
400g pappardelle
A knob of butter or a dash of extra virgin olive oil
To serve
Fresh Parmesan, grated
Italian parsley, to garnish
Method
- 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.
- Saute 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 add all the frying pan content to the slow cooker over the top of the ribs.
- Add the passata and parsley. Slow cook 3 hours on high or 5 hours on low, until the meat falls off the bone easily.
- Cook the pappardelle in a large pot of boiling salted water for 7-8 minutes to al dente. Drain and 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 the meat roughly and return to the sauce.
- Serve the pappardelle topped with the rage, grated Parmesan and garnished with fresh parsley.
Afterword
You can cook ragu sauce in a casserole. Simmer gently for 2 hours on a stove, or 3 hours in a 160C oven.