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1
In a casserole or stockpot, combine the ribs with enough cold water to cover by 2 inches.
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2
Bring to a boil and simmer for 20 minutes.
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3
Drain.
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4
In a 10-quart casserole set over moderate heat, warm the oil and cook the onions and garlic, stirring frequently, for 5 minutes.
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5
Add the ribs, braciole, and sausage and cook until they're browned, 6 to 8 minutes.
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6
Add the tomatoes, herbs, and salt and pepper.
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7
Bring the mixture to a boil.
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8
Reduce the heat to low and simmer, stirring occasionally, for 1 hour.
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9
Add the meatballs and cook for 1 to 1 1/2 hours more.
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10
The longer the cooking time, the more concentrated the gravy will be.
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11
When the gravy is almost done, cook the pasta according to the package directions, until al dente.
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12
Drain.
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13
Remove all of the meat from the sauce and put on a platter.
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14
Pour some of the sauce into a gravy boat to serve on the side.
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15
Add the pasta to the remaining sauce and toss with a little oil.
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16
Season the meat on both sides with salt and pepper to taste.
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17
In a bowl, combine the 1/2 cup Parmesan, garlic, and parsley.
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18
Divide the mixture among the meat slices, spreading it into an even layer, and roll up each slice to enclose the filling.
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19
Secure each roll with string or toothpicks.
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20
In a small bowl, combine the bread with enough milk to just cover and let the bread soak for 10 minutes.
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21
Squeeze dry and chop fine.
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22
In a bowl, combine the bread with the meat, garlic, parsley, Romano cheese, eggs, and salt and pepper to taste.
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23
Form into 12 to 14 meatballs, about 2 1/2 inches in diameter, and chill until ready to cook.
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24
In a large saucepan or casserole set over moderate, heat the oil until hot.
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25
Add the meatballs and cook them until they're browned on all sides, 5 to 7 minutes.
