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Shawna Lay
Rigatoni with ribragu
Pasta with pork ribs and tomato slices.
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Ingredients
Directions
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Sprinkle the crabs with salt and pepper. Heat the oil in the frying pan and fry, possibly in parts, brown in 5 min.
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Remove the meat from the pan, leave the shortening behind.
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Cut the carrot and celery into cubes of 1 x 1 cm (brunoise). Chop the onion and finely chop the garlic.
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Fry the carrot, celery, onion and garlic in the remaining shortening for 5 minutes on medium heat.
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Add the crabs, meat fondue and tomato slices. Stir and simmer for 3 hours on the pan with the lid on the pan.
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Remove the crabs from the sauce and remove the bones and unwanted pieces of fat from the meat.
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Pull the meat apart with 2 forks and put back in the sauce. Season with pepper and salt.
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Cook the pasta al dente according to the instructions on the package. Divide over 8 bowls and spoon over the sauce.
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Nutrition
515Calories
Sodium9% DV210mg
Fat34% DV22g
Protein50% DV25g
Carbs17% DV52g
Fiber16% DV4g
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