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1
Strain the plum tomatoes in a colander to extract the juice, breaking the tomatoes apart with your hands.
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2
Discard the pulp and set aside.
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3
Heat the olive oil in a large pot over medium-high heat.
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4
Add 4 cloves garlic, the onion, red pepper and black pepper.
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5
Saute until the onion is soft and beginning to brown, about 5 minutes.
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6
Add juiced tomatoes, red wine, Parmesan and salt.
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7
Add the tomato paste and the water and stir together over medium heat.
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8
*Cook's Note: Tomato paste should be added after making meatballs and ribs.
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9
Put the ground meat in a mixing bowl.
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10
Beat the eggs and add them to the meat along with 6 cloves garlic, the bread crumbs, salt, pepper, Parmesan and milk.
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11
Mix this all together with your hands.
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12
Wet your hands with water and continue to wet them as you pinch meat from the bowl and roll into 2-inch balls.
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13
Roll the balls in the flour.
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14
Heat 1/2-cup of oil in a large skillet.
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15
Add 3 cloves chopped garlic and saute until golden brown.
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16
Remove the garlic with a slotted spoon and set aside.
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17
Add the meatballs and saute over medium-high heat, turning them until they are brown all over.
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18
*Cook's Note: As soon as you can pick them up with a fork, they are ready.
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19
You don't want them to be well done.
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20
If the meatball slides off the fork when you pick it up, it needs to cook a little longer.
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21
Cut the ribs apart and remove the membrane.
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22
Saute them in 1/2-cup oil until very brown and remove.
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23
Return the garlic to the oil and add tomato paste (for the sauce) to the pan; Cook, stirring, over medium heat for about 3 minutes until it softens.
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24
Remove from the heat and add to the sauce.
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25
Add the meatballs and spareribs to the sauce.
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26
Bring to an easy boil, then simmer over low heat for 2 hours.
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27
Add the basil and simmer for 15 minutes more.
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28
The spareribs should be very tender, falling off the bone and the meatballs should float in the sauce
