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From America's Test Kitchen
3 1/2 cups, enough for 1 lb pasta
Depending on their size, you will need 4 or 5 ribs. To prevent the sauce from becoming greasy, trim all external fat from the ribs and drain off most of the fat from the skillet after browning. This thick, rich, robust sauce is best with tubular pasta, such as rigatoni, ziti, or penne. Pass grated Pecorino or Parmesan cheese at the table. The sauce can be covered and refrigerated for up to 4 days or frozen for up to 2 months.
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