Lumaconi Pasta Stuffed with Slow Cooked Pork Rib Ragu
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 2 hours
- Olive oil for frying
- 1 large onion, peeled and diced
- 1 large carrot, peeled and diced
- 1 stick celery, diced
- 3 cloves garlic, peeled and diced
- 500g/1.1lbs pork ribs
- 2x400g/14ozs tins diced tomatoes
- 1/2 cup tomato paste
- 1/2 cup white or red wine
- 3 bay leaves
- 500g/1.1lbs lumaconi pasta
- Parmigiana cheese and basil to serve
Step 1 - Heat some olive oil in a large cast iron pot on medium heat. Add the onion, carrot and celery and saute until soft. Add the garlic and fry for a minute. Then add the pork ribs (no need to cut them up unless you want to save on cooking time). Also add the tomatoes, tomato paste, wine and bay leaves. Bring to a boil, reduce heat and simmer for 1.5 hours with the lid on (alternatively, cook this in the pressure cooker for 25 minutes). Remove the ribs from the pot and with two forks, take the meat off and return the meat to the pot.
Step 2 - Put a very large pot of salted water to boil. Cook the pasta for 8 minutes until al dente. Drain and place in the pot-you may have to add the pasta in two lots. Gently turn it so that the ragu fills the cavities and sprinkle with cheese.