Recipe Category: Italian
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Ingredients
- Serving Size : 12
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 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
Method
- 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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