Recipe: Pappardelle with ribs, bacon and mushroom ragu Napolitano

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

1. 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.
2. 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.
3. Add the passata and parsley. Slow cook 3 hours on high or 5 hours on low, until the meat falls off the bone easily.
4. 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.
5. 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.
6. 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.

– fresh.co.nz