Preparation time is 10minutes
Cook time is 55minutes
Total time is 1hours 5minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
6
- 2 cloves garlic, crushed
- 2 bay leaves
- 1 cinnamon stick
- 1 carrot, chopped
- 1 brown onion, chopped
- 2teaspoons flat-leaf parsley (to serve)
- 2 cup beef stock
- 1/2 cup parmesan, shaved (to serve)
- 100grams prosciutto, chopped
- 1tablespoons olive oil
- 1/4 cup tomato paste
- 2kilograms beef spare ribs
- 2packets pappardelle
- 1/2 cup dry red wine
Nutrition per serving
5500kJ
Protein
129grams
Sugars
7.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat oil in a pan over medium-high heat. Cook ribs, in batches, for 10 minutes or until well browned. Transfer to a bowl.
Step 2 of 4
Add prosciutto, onion, carrot, garlic, bay leaves and cinnamon stick to pan. Cook, stirring frequently, for 10 minutes or until vegetables have softened. Transfer to pressure cooker. Stir in wine and tomato paste. Add ribs and any juices to cooker and pour over stock. Cover with lid and lock. Cook on high pressure for 35 minutes.
Step 3 of 4
Open cooker. Remove and discard bay leaves and cinnamon stick. Transfer the ribs to a bowl. Strain liquid through a fine sieve into a bowl. Shred meat and add to bowl with sauce. Skim any fat from the surface.
Step 4 of 4
Meanwhile, cook pasta following packet instructions. Place in a serving bowl and toss with ragu. Serve topped with parmesan and parsley.
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