INGREDIENTS

INSTRUCTIONS

SAUCE
MEATBALLS
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.
Per serving: 177 Calories (kcal); 11g Total Fat; (55% calories from fat);
9g Protein; 11g Carbohydrate; 60mg Cholesterol; 987mg Sodium Food
Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1
1/2    Fat; 0 Other Carbohydrates
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