Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. --sauce--

  3. 2 cans tomato puree -- (29 oz.)

  4. 2 teaspoons salt

  5. 2 1/4 cans cans water -- (29 oz.)

  6. 1/2 teaspoon ground black pepper

  7. 1 green peppers

  8. 1 tablespoon basil

  9. 3 garlic cloves

  10. 1 tablespoon oregano

  11. 2 teaspoons ground anise

  12. 1 tablespoon parsley flakes

  13. --meatballs--

  14. 1/2 pound lean ground beef

  15. 1/4 tablespoon oregano

  16. 1/2 pound Italian sausage

  17. 1/4 tablespoon basil

  18. 1 green bell pepper; seeded

  19. 1 teaspoon salt

  20. chopped fine 1/2 teaspoon ground black pepper

  21. 2 eggs

  22. 3 pounds country style pork ribs

  23. 1/2 cup bread crumbs

  24. 1 can tomato paste -- (12 oz.)

  25. 1/2 cup parmesan -- grated

  26. 2 cans water -- (12 oz.)

Instructions Jump to Ingredients ↑

  1. For the sauce: Empty tomato puree into an 8-qt. 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 liquified. Add to tomato puree. Add anise, 2 tsp. salt, 1/2 tsp. pepper, 1 Tbsp. basil, 1 Tbsp. oregano and 1 Tbsp. 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.

  2. 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.

  3. 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.

  4. Add the two 12-oz. cans of water, scraping the bottom of the skillet to loosen scorched paste. (This gives the sauce a deep, rich color and flavor.) Add this mixture to the already simmering sauce. Add ribs and meatballs. Continue simmering the sauce for a minumum of three hours, stirring occasionally.

  5. For best results, refrigerate after cooking and reheat the next day.


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