Filter
Reset
Sort ByRelevance
Shawna Lay
Rigatoni with ribragu
Pasta with pork ribs and tomato slices.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Sprinkle the crabs with salt and pepper. Heat the oil in the frying pan and fry, possibly in parts, brown in 5 min.
-
Remove the meat from the pan, leave the shortening behind.
-
Cut the carrot and celery into cubes of 1 x 1 cm (brunoise). Chop the onion and finely chop the garlic.
-
Fry the carrot, celery, onion and garlic in the remaining shortening for 5 minutes on medium heat.
-
Add the crabs, meat fondue and tomato slices. Stir and simmer for 3 hours on the pan with the lid on the pan.
-
Remove the crabs from the sauce and remove the bones and unwanted pieces of fat from the meat.
-
Pull the meat apart with 2 forks and put back in the sauce. Season with pepper and salt.
-
Cook the pasta al dente according to the instructions on the package. Divide over 8 bowls and spoon over the sauce.
Blogs that might be interesting
-
145 minMain dishgarlic, leg of lamb without bone, salt, (freshly ground) black pepper, onions, winter carrot, butter or margarine, lemon juice, peas, flour, Greek yoghurt, eggs (M), paprika,lambscasserole from ankara
-
20 minMain dishfennel tubers, boiled beets, mashed potatoes à la minute, watercress, mackerel fillet, salad dressing balsamic,lukewarm salad with mackerel
-
70 minMain dishorange, traditional olive oil, Olde English orange marmalade, crema di balsamic, chicken drumsticks,drumsticks with balsamic and orange
-
30 minMain dishpotatoes, Broccoli, coalfish fillet, olive oil, lemon, creme fraiche,pollock fillet and lemon potatoes
Nutrition
515Calories
Sodium9% DV210mg
Fat34% DV22g
Protein50% DV25g
Carbs17% DV52g
Fiber16% DV4g
Loved it