*  Exported from  MasterCook  *
 
                   Spaghetti Sauce with Ribs & Meatballs
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Pasta                            Pork
                 Ground Beef                      Sauces
                 Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----SAUCE-----
    2      can           (29 oz.) tomato puree
    2      teaspoon      Salt
    2 1/4  can           (29 oz.) cans water
      1/2  teaspoon      Ground black pepper
    1                    Green peppers
    1      tablespoon    Basil
    3                    Garlic cloves
    1      tablespoon    Oregano
    2      teaspoon      Ground anise
    1      tablespoon    Parsley flakes
                         -----MEATBALLS-----
      1/2  pound         Lean ground beef
      1/4  tablespoon    Oregano
      1/2  pound         Italian sausage
      1/4  tablespoon    Basil
    1                    Green bell pepper; seeded
    1      teaspoon      Salt
                         chopped fine
      1/2  teaspoon      Ground black pepper
    2                    Eggs
    3      pound         Country style pork ribs
      1/2  cup           Bread crumbs
    1      can           (12 oz.) tomato paste
      1/2  cup           Parmesan -- grated
    2      can           (12 oz.) water
 
 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.
 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-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. For best results, refrigerate after cooking
and reheat the next day.
 
 
 
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