SPAGHETTI SAUCE WITH RIBS AND MEATBALLS

FOR THE SAUCE:
2 cans (29 oz. each) tomato puree
2 teaspoon salt
2 1/4 tomato puree cans (29 oz. each) water, divided use
1/2 teaspoon ground black pepper
1 green bell pepper, seeded, chopped fine
1 tablespoon basil
3 garlic cloves, di vided use
1 tablespoon oregano
2 teaspoons ground anise seed
2 teaspoons salt
1/2 teaspoon ground black pepper
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon parsley flakes
FOR THE RIBS:
3 pounds country style pork ribs
FOR THE MEATBALLS:
1/2 pound lean ground beef
1/2 pound Italian sausage
2 eggs
1 green bell pepper, seeded
1/2 cup bread crumbs
1/2 cup grated parmesan cheese
1/4 tablespoon dried basil
1/4 tablespoon dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
FOR FLAVORING THE SAUCE:
1 (12 oz.) can tomato paste
2 tomato paste cans (12 oz. each) water

ADDITIONS TO THE SAUCE:
Empty tomato puree into an 8-quart 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 liquefied. 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.

TO PREPARE THE 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 bowl. In a blender, process eggs, the remaining 1 garlic clove, and green pepper and add to ground beef mixture in bowl. Add bread crumbs, Parmesan, 1/4 tablespoon basil, 1/4 tablespoon oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well. Roll into meatballs. Brown thoroughly and set aside with ribs.

TO PREPARE THE TOMATO PASTE MIXTURE:
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. each) 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 to the sauce. Continue simmering the sauce for a minumum of three hours, stirring occasionally.

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

Adapted from unknown source