Spaghetti Sauce with Ribs& Meatballs

* 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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