Name: Costine di maiale e salamelle (Braised Pork Ribs and Sausage with Tomatoes and Red Wine)
Yield: Serves 8
Cuisine: Italy
Ingredients: 1 cup dry white or red wine; 2 tablespoons olive oil; 2 tablespoons chopped fresh marjoram; Salt and freshly ground black pepper; Grated pecorino cheese for serving; ¼ pound prosciutto fat or pancetta, chopped; 1 yellow onion, chopped; 4 cloves garlic, chopped; 1 celery stalk, chopped; 1 carrot, peeled and chopped; 12 small or 6 large hot pork sausages; 1 cup water; 1 can (28 ounces) ground or crushed tomatoes packed in purée; 1½ pounds pork ribs, cut into 2-inch pieces

Preparation info

Serves
8

Difficulty
Easy

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

Versions of this rustic, soulful recipe appear all over Italy. The amount of tomatoes in the dish varies. As you go farther south, more tomato and red wine are used in the sauce. Up north, less tomato is used and white wine prevails. Some cooks add a tiny bit of vinegar, while others might add a pinch of cinnamon. In Lombardy, where the dish is variously spelled cassoeula, cazzoeula, and casoeûla, among other ways, a generous measure of cabbage is braised along with the ribs a