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
-
40 minMain dishcrumbly potato, fresh spinach, extra virgin olive oil, onion, warm milk, blue cheese,stew with raw spinach and blue cheese
-
35 minMain dishlime, chicken fillets, olive oil, garlic, fresh parsley, fresh coriander,chicken tenderloins with lime gremolata
-
35 minMain dishslim cream, Eggs, mustard, lemon, artichoke hearts, Cherry tomatoes, broad beans, grated spicy cheese, multigrain baguette,gratin of artichoke and broad beans
-
80 minMain dishcôte de boeuf, Chinese 5 spice, robust baguette white, candy cucumber, Red onion, lime, fresh ginger, fresh coriander, fresh fresh mint, fish sauce, granulated sugar,spiced côte de boeuf with vietnamese salsa
Nutrition
515Calories
Sodium9% DV210mg
Fat34% DV22g
Protein50% DV25g
Carbs17% DV52g
Fiber16% DV4g
Loved it