Polenta with Pork Ribs and Tomato Sauce
* With a sharp knife separate the individual ribs. Prepare the soffritto, finely chopping together the bacon, onion, carrot, and celery. This step can be done in a food processor.
* In a large saucepan on medium heat put the extra-virgin olive oil. When the oil is hot add the soffritto mixture of finely diced bacon and vegetables.
* When the onion is soft and translucent and the bacon is browned, add the pork meat and ribs.
* Stir the meat for few minutes until the pork is uniformly browned.
* Set the temperature to high, add the wine, and let it evaporate.
* Set the temperature to medium, and stir in the tomato and bay leaf.
* When the tomato starts boiling reduce the temperature to a simmer, cover the saucepan, and cook for about 45 minutes or until the meat is tender.
* Prepare the polenta as indicated in the basic recipe or in  the precooked polenta recipe.
* Pour the polenta on a large wooden board.
* Spread the polenta on the board in a uniform  layer about 1/2 inch (1.5 cm) thick.
* Create a small channel on the edge of the polenta to prevent the sauce from spilling on the board.
* Spread the sauce and the ribs on the polenta.
* Top with the pecorino romano cheese.
* The polenta can be eaten picking it up directly from the board, or can be transferred in slices to individual serving dishes.
one recipe basic polenta or  precooked polenta.

* 3 tablespoons extra-virgin olive oil
* 2 oz (60 gr) Italian pancetta (substitute with un-smoked bacon)
* 1 medium onion
* 1 carrot
* 1/2 stick celery
* 2 lb (900 gr) pork ribs
* 1 lb (450 gr) pork shoulder meat, in large dice
* 1/4 cup (60 cc) dry white wine
* salt and pepper
* 2 - 1/2 cups (550 gr) tomatoes, puréed in a blender
* one bay leaf
* 2 oz (60 gr) pecorino romano cheese, freshly grated