Rib Ragu
Rib Ragu



  • Semolina, for dusting
  • 2 tbsp olive oil
  • 2 racks of pork spare ribs
  • 1 chopped onion
  • 1 chopped fennel bulb
  • 10 peeled garlic cloves
  • 1 tbsp fennel seeds
  • 1400ml passata
  • 500ml chicken stock
  • Tagliatelle, cooked to serve
  • Heat the oil in a large saucepan and season the ribs. Add the meat to the pan and brown all over for 10 mins, then remove from the pan and replace with the fennel, onion, fennel seeds and garlic cloves. Cook for 5 mins, stirring constantly until softened.
  • Add the passata to the pan with the stock, and return the ribs to the pan too. Bring to a simmer, cover with the lid, and cook for 3 hours - stirring occasionally. Remove the lid and cook for 30 mins to thicken, then season well and pull the meat off the bones. Discard the bones and toss through tagliatelle to serve.
4 hrs
4 serving

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