1T extra virgin olive oil
2 large onions, sliced
10 oz. pancetta of guanciale, diced
10 oz. Italian pork sausage
2 lb. pork spareribs
½ cup dry white wine
2 stalks celery, sliced
2 carrots, sliced
2 lb. cabbage, shredded
6 cups meat stock
salt and freshly ground pepper to taste.
Heat the olive oil and butter in a skillet, add the onions and fry gently until translucent. Add the pancetta, sausage and spareribs and sauté for a few minutes. Add the wine and cook until the wine has evaporated.
Remove the pancetta, sausage and spareribs and set aside. Add the celery, carrots, and cabbage to the onion in the pan. Pour 1 cup of meat stock over and simmer for 1 hour.
Place the meats on top of the vegetables, add salt, pepper and the remaining stock and cook for another 30 minutes or until tender. Serve hot with rice or polenta.