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For the sauce: Empty tomato puree into an 8-qt.
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non-aluminum kettle.
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Fill the two empty cans with water and add to puree.
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In a blender, add another 1/4 can water, one seeded green pepper and 2 cloves of garlic.
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Blend or process until liquified.
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Add to tomato puree.
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Add anise, 2 teaspoon salt, 1/2 teaspoon pepper, 1 tablespoon basil, 1 tablespoon oregano and 1 tablespoon parsley.
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Bring to a boil and simmer.
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Prepare meat: Thoroughly brown ribs on all sides.
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Turn off the heat.
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Do not drain fat.
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Transfer ribs to a bowl and set aside.
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Combine ground beef and sausage.
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In a blender, process eggs, garlic clove, seeded green pepper and add to ground beef mixture.
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Add remaining spices, bread crumbs and Parmesan.
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Mix well.
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Roll into meatballs.
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Brown thoroughly and set aside with ribs.
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Pour tomato paste into the same skillet used to brown meat.
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On high temperature, stirring constantly for one to two minutes, scorch bottom of skillet until some of the paste sticks and turns black.
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Add the two 12-oz.
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cans of water, scraping the bottom of the skillet to loosen scorched paste.
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Add this mixture to the already simmering sauce.
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Add ribs and meatballs.
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Continue simmering the sauce for a minumum of three hours, stirring occasionally.
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For best results, refrigerate after cooking and reheat the next day.
