This is not a recipe but I've found that if I make a typical red pasta sauce with ground beef, italian seasoning, etc... (just a quickie) .... it comes to life by tossing in a leftover smoked pork rib. Just barely enough that you can tell it's there. Enough that you wish for more. I really like it. You should be able to tell there's a secret ingredient in there but not enough that you can't tell what it is. You don't want to serve smoked spaghetti. That's a different show.