Cavatelli with pork sauce

Dice the Guanciale into small cubes. Finely chop the Yellow onion, Carrot, and Celery stalk to create a soffritto base. Mince the Garlic cloves.

In a large, heavy-bottomed pot or Dutch oven, render the diced Guanciale over medium heat until crispy. Remove the crispy Guanciale with a slotted spoon and set aside, leaving the rendered fat in the pot.

Increase heat to medium-high. Add the Pork ribs and Pork shoulder to the pot and brown them well on all sides. Remove the browned pork and set aside.