Minestra Maritata

Pat dry the Pork ribs, Beef short ribs, and Italian pork sausage. Season generously with Fine sea salt and Black pepper.

In a large, heavy-bottomed pot or Dutch oven, heat the Extra-virgin olive oil over medium-high heat. Sear the Pork ribs, Beef short ribs, and Italian pork sausage until deeply browned on all sides. Remove the meats and set aside.

Reduce heat to medium. Add the chopped Carrots, Celery stalks, Yellow onion, and minced Garlic cloves to the pot. Sauté until softened, about 8-10 minutes, scraping up any browned bits from the bottom of the pot. Return the seared meats to the pot. Add the Water and bring to a gentle boil. Skim any foam that rises to the surface. Reduce heat to low, cover, and simmer for at least 2.5 to 3 hours, or until the meats are very tender and easily pull from the bone. Season the broth with additional Fine sea salt and Black pepper to taste during the last hour of simmering.