• 1/4 cup extra-virgin olive oil
• 1 med Spanish onion, chopped into 1/4 inch pieces
• 1 carrot, finely chopped
• 4 oz thinly sliced pancetta, finely diced
• 1 bunch basil, leaves only, finely chopped
• 1 lb pork spare ribs, cut into 1/2 pieces
• Salt & freshly ground black pepper
• 1 cup dry white wine
• 2 & 1/2 cups basic tomato sauce
• pasta, noodles or gnocchi
• parmigiano reggiano for grating

In a 10 to 12 inch deep saute pan, heat olive oil over high heat until almost smoking.
Add the onion, carrot, pancetta & basil, reduce heat to medium high and cook until the pancettta has rendered its fat.

Season the ribs with salt & pepper and add to the pan, cooking until they are browned on all sides.
Add the wine and simmer for 5 minutes.
Add the tomato sauce and bring to a boil.
Lower the heat to a simmer.
Cover and simmer gently until the meat is tender, about 1 hour.

Serve with pasta, noodles or gnocchi (or rice?).

Yield: 4 servings