INGREDIENTS
FOR 2 PEOPLE
250 g Rummo Egg Pappardelle N° 101
750 g pork ribs
1 celery stick
1 carrot
1 onion
350 g tomato purée
50 g tomato paste
Pecorino romano cheese
1 bay leaf
125 ml red wine
salt
extra virgin olive oil
DIRECTIONS
Dice the carrot, onion, and celery and sauté in a high-sided saucepan with oil for 10 minutes over high heat. Add the tomato paste and caramelize the vegetables. Deglaze with a glass of wine.
In the same saucepan, brown the pork ribs on both sides, moving the sautéed vegetables slightly to one side. Cover with the tomato purée and a little water (a little less than the purée, but add more if necessary). Season with salt and simmer for 2 hours over a very low heat. At this point, remove the meat from the ribs. Cook the Egg Pappardelle in a pot. Be careful not to touch the pasta for the first 3 minutes so as not to break it. Transfer to the saucepan with the pork ribs and serve on plates with a little freshly grated Pecorino Romano cheese.