Papardelle with rib ragú

By Nigel Slater: (enough for 6 people) 

Onion 1 large one, celery 3 ribs,  large carrots 3,  butter 50g,  baby pork ribs 1kg, cut into short racks (about 3 bones each) mushrooms 250g, beef stock 800ml,  pappardelle 250g, olive oil a little 

Peel and finely chop the onion, celery and carrots. Melt the butter in a large, deep casserole, add the ribs and brown lightly. Add the vegetables and cook for 15 minutes, stirring from time to time, till slightly softened. Finely chop the mushrooms, add to the pan and continue cooking for 5 minutes. Add the stock, bring to the boil, then turn down to a simmer and cook, covered, at a low bubble for a good 3 hours, stirring from time to time. Take the lid off for the last half hour.

Bring a pan of water to the boil, salt generously and add the pappardelle. Cook until al dente, then drain. Season with a little olive oil and some black pepper.

While the pasta cooks, slide the flesh from the ribs – it should come off effortlessly – and stir it through the sauce. Serve with the pappardelle.