Italian Pork Guazzetto is a traditional southern Italian slow-cooked stew, often featuring pork ribs braised in tomato sauce until falling off the bone. It acts as both a rich pasta sauce (often served with rigatoni) and a hearty main course. However, I used Spaghetti for mine.
I started with boneless pork rib meat. These are cut from spareribs or baby backs and are quite tasty. I also used a quality pasta sauce.
3 pounds country style pork ribs
1 (32 ounce) jar your choice pasta sauce
2 cups pasta of choice
1 green bell pepper, chopped
½ cup water
2 Tbsp olive oil
Parmesan Cheese
Heat the oil in a extra-large skillet over medium-high heat. Add ribs to skillet and brown on all sides. Pour spaghetti sauce over ribs, bell pepper, and stir in the water. Reduce heat and simmer, covered for 1 hour. Turn ribs after 1/2 hour of cooking. If the sauce gets too thick, thin it with a little more water.
Cook pasta according to directions, timing completion within 10 minutes of meat mix.
Serve over pasta of choice top with Parmesan Cheese.
"I don't trust people who don't love Italian food. They're either lying or they're not human."
Marisa Tomei
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