Ingredients

sauce
2 can (29 ounce.) tomato puree
2 tsp. salt
2 1/4 can (29 ounce.) cans water
1/2 tsp. ground black pepper
1 green peppers
1 Tbsp. basil
3 garlic cloves
1 Tbsp. oregano
2 tsp. ground anise
1 Tbsp. parsley flakes
meatballs
1/2 pound lean ground beef
1/4 Tbsp. oregano
1/2 pound italian sausage
1/4 Tbsp. basil
1 green bell pepper; seeded
1 tsp. salt
1/2 tsp. ground black pepper
2 eggs
3 pound country style pork ribs
1/2 C. bread crumbs
1 can (12 ounce.) tomato paste
1/2 C. parmesan grated
2 can (12 ounce.) water

Cooking Instructions

For the sauce: Empty tomato puree into an 8-quart. non-aluminum kettle. Fill the two empty cans with water and add to puree. In a blender, add another 1/4 can water, one seeded green pepper and 2 cloves of garlic. Blend or process until liquefied. Add to tomato puree. Add anise, 2 tsp.. salt, 1/2 tsp.. pepper, 1 Tbls.. basil, 1 Tbls.. oregano and 1 Tbls.. parsley. Bring to a boil and simmer. Prepare meat: Thoroughly brown ribs on all sides. Turn off the heat. Do not drain fat. Transfer ribs to a bowl and set aside. Combine ground beef and sausage. In a blender, process eggs, garlic clove, seeded green pepper and add to ground beef mixture. Add remaining spices, bread crumbs and Parmesan. Mix well. Roll into meatballs. Brown thoroughly and set aside with ribs. Pour tomato paste into the same skillet used to brown meat. On high temperature, stirring constantly for one to two minutes, scorch bottom of skillet until some of the paste sticks and turns black. Add the two 12-ounce. cans of water, scraping the bottom of the skillet to loosen scorched paste. Add this mixture to the already simmering sauce. Add ribs and meatballs. Continue simmering the sauce for a minimum of three hours, stirring occasionally. For best results, refrigerate after cooking and reheat the next day.
 
 
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