Ingredients for 2 servings
\nNet Qty
\n120 g PACCHERI PASTA
\n300 g RAGU RIBS
\n60 g GRANA PADANO CHEESE
\n10 g BUTTER<\/p>\n
RIBS RAGU<\/p>\n
Ingredients for 0.5 kg
\nNet Qty<\/p>\n
INGREDIENTS 1
\n0.5 kg PORK RIBS
\n2,5 g EXTRA VIRGIN OLIVE OIL<\/p>\n
INGREDIENTS 2
\n100 g WHITE ONIONS in little pieces
\n100 g CARROTS in little pieces
\n50 g GREEN CELERY in little pieces
\n0.5 g GARLICE
\n100 ml EXTRA VIRGIN OLIVE OIL<\/p>\n
INGREDIENTS 3
\n50 ml WINE WHITE
\n2.67 g SALT
\n0.02 g BLACK PEPPER
\n0.33 g LAUREL
\n0.5 g TIME
\n0.33 g ROSMARINE<\/p>\n
INGREDIENTS 4
\n300 g WATER
\n150 g TOMATO SAUCE<\/p>\n
Preparation<\/p>\n
Place the ribs in a baking dish and sprinkle them with oil. Preheat the oven to maximum temperature and bake for 15 minutes until the meat is coloured. Meanwhile, place the diced onions, carrots, garlic and celery in a saucepan and brown.\u00a0 Add the now browned ribs, the white wine and the seasoning to the casserole. Let the wine evaporate and add the tomato puree. Continue cooking slowly for at least 2 hours with the casserole covered. When cooked, separate the ribs from the sauce and strip the meat from the bone. Remove the meat and add it to the sauce. Season the paccheri with the resulting sauce<\/p>\n