Rigatoni with ribragu

Name: rigatoni with ribragu
Cook time: 25 min
Total time: 205 min
Yield: 8
Cuisine: Italian
Ingredients: 1 kg crab; 3 el traditional olive oil; 300 g winter carrot; 4 stem celery; 1 onion; 3 toe garlic; 380 ml meat fond; 400 g tomato slices look; 500 g rigatoni

Pasta with pork ribs and tomato slices.

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.