Cassoulet Recipe | Wolf Gourmet

Ingredients

• 1 pound (453 grams) dried navy beans
• 1 bay leaf
• 6 slices (218 grams) thick-cut bacon, cut into 1½-inch pieces
• 1 pound (453 grams) smoked sausage, halved lengthwise and cut into 4-inch pieces
• 3 pounds (1359 grams) boneless country-style pork ribs
• 1 teaspoon (3 grams) kosher salt
• 2 cups (473 milliliters) red wine
• ½ cup plus 2 tablespoons (168 grams) tomato paste
• 1 cup (150 grams) chopped onion
• 1 cup (136 grams) chopped carrot
• ½ cup (70 grams) finely chopped celery
• 6 cloves (30 grams) garlic, chopped
• 3 sprigs fresh rosemary
• ½ cup (16 grams) chopped fresh parsley
• 2 tablespoons (50 grams) chicken bouillon base
• 4 cups (799 grams) chopped plum tomatoes
• 2 cups (150 grams) panko (Japanese bread crumbs)
• ½ cup (50 grams) freshly grated Parmesan cheese
• ¼ cup (57 grams) unsalted butter, melted