Pork Rib Guazzetto

Name: Pork Rib Guazzetto
Yield: about 5 or 6 cups of meaty guazzetto, enough for 2 1/2 to 3 pounds of pasta
Ingredients: 3 pounds country-style pork ribs, bone in; 1/2 cup dried porcini, soaked in 1 1/2 cups warm broth or water (see box, page 140); 1/4 cup extra-virgin olive oil; 1/4 teaspoon salt, plus more to taste; 1/4 pound bacon, minced in a food processor or finely chopped (about 1/2 cup); 1 large onion, minced in a food processor or finely chopped (about 1 1/4 cups); 2 large stalks celery, minced in a food processor or chopped (about 1/2 cup); 1 medium carrot, shredded (about 1/2 cup); 2 tablespoons tomato paste; 3 strips of orange rind, each the size of a standard Band-Aid; 1 cup dry red wine; 2 to 4 cups hot Turkey Broth (page 80), Simple Vegetable Broth (page 288), or water or combination; 3 bay leaves; 1 sprig fresh rosemary about 4 inches long, with lots of needle clusters; Freshly ground black pepper; A 10- to-12-inch heavy-bottomed saucepan or Dutch oven

December 14, 2011

Guazzetti are sauces made by slowly simmering meat, game, or poultry in stock, creating a velvety texture that coats pasta wonderfully. Traditionally, a guazzetto got its great flavor from bones with little flesh, but it works with meaty cuts too. Country ribs can be so meaty you’ll have more pork than you need for the sauce, so enjoy it in sandwiches or salads or as a ravioli stuffing.

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