Noodles with Braised Pork Ribs and Vegetables
Ingredients
2 servings
For the broth
- Pork ribs 350 g
- Water 1.5 l
- Soup vegetables (carrot, parsley root, parsnip, celery) to taste
- Salt 10 g (7 g per 1 l of water)
- Black peppercorns, allspice to taste
For the sauce
- Leek 1
- Garlic 1-2 cloves
- Butter 50 g
- Green peas (frozen) 50 g
- Meat broth 0.5 cup (100 ml)
- Capers 1 tbsp (10 g)
- Flour scant tsp
- Boiled water at room temperature a little
- Salt, black pepper, coriander, dried Mediterranean herbs to taste
For the pasta and serving
- Tagliatelle or fettuccine pasta 250 g
- Parsley 3-4 sprigs
Step-by-step recipe
Meat broth
Noodles with meat turn out best with fairly fatty meat. Pork ribs or pork collar are perfect.
Bring the ribs to a boil and skim: pour 1.5 l of water into a pot and bring it to a boil. Add the pork ribs to the boiling water. Wait until it comes back to a boil and skim off the foam.
Make a good meat broth: add the soup vegetables: carrot, parsley root, parsnip and celery. You can use them dried or fresh in large pieces. Salt the water (10 g of salt, 7 g per 1 l of water), add a little pepper, and add black peppercorns and allspice. Simmer the broth over low heat for 45 mins, until the meat comes easily off the bones.
Take out the ribs and let them cool in the air, and strain the broth. However, if you put all the spices in a spice bag before cooking, there is no need to strain the broth.
Vegetables for the sauce
Fry the leek with garlic: cut the leek into rings no more than 2-3 mm thick and chop the garlic coarsely. Fry the mixture in butter in a frying pan for just 2-3 mins over high heat, stirring so the garlic does not burn.
Simmer the vegetables with the peas: turn the heat down to medium-low and add the frozen green peas. Add 0.5 cup of the meat broth (100 ml) the ribs were cooked in. Cover the pan with a lid and simmer for 10 mins.
Pasta and meat sauce
Cook the pasta in the broth: bring the broth to a boil and add the pasta to the properly boiling liquid. Cook over low heat for as long as the package says.
Add the meat to the vegetables: by now the pork ribs have cooled a little. With a knife and fork, separate all the meat from the bones and chop it. Add the meat and capers to the vegetables in the pan. If all the liquid in the pan has boiled away, add a little more broth from the pot. Season the vegetables and meat with salt to taste, add black pepper, a pinch of dried aromatic herbs and a little coriander.
Thicken the sauce with the vegetables and meat a little: dissolve a scant teaspoon of flour (3 g) in boiled water at room temperature and pour the mixture through a sieve into the pan. Stir the sauce at once, as it thickens quickly.
Combine the pasta and sauce: as soon as the pasta is cooked, drain it in a colander to remove the liquid. Mix the pasta with the vegetables and meat.
Serving
Sprinkle the noodles with meat with finely chopped parsley and serve hot, before the noodles with meat and vegetables cool down.
Calories and macros
595 kcal
Serving ≈ 530 g
- Protein23 g16% of kcal
- Fat49 g75% of kcal
- Carbs13 g9% of kcal
100 g113 kcalProtein 4.4 gFat 9.4 gCarbs 2.5 g
Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.