Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lg Minced onions 2 t Crushed basil
1 lg Garlic clove minced pn Of oregano
5 ea Anise seeds 2 cn (29-oz each) tomato sauce
1/2 t Rosemary crushed 1 cn (8-oz) tomato paste
1 ea 3-inch piece celery 1 1/2 c (12-oz) water
1 1/2 t Sugar 1 ea 3-lb slab ribs ****

**** Cut ribs lengthwise or horizontally, then vertically, in equal
rib-width pieces. In a large, heavy kettle/dutch oven, brown the ribs
well. Pour off fat and set ribs aside. Using a bit of the rib fat,
saute onions and garlic in another skillet until golden and limp.
Don't let them burn. Put ribs in large kettle with onions, garlic,
anise seeds, rosemary, celery, sugar, basil, oregano, tomato sauce,
tomato paste and water. Simmer together, partially covered, until
sauce begins to thicken and mounds. Stir more often as it gets
thicker, this will take about 2 1/2 hours. When sauce is desired
consistency, very thick, and the ribs very, very tender, remove
celery and pour sauce over pasta.

Submitted By FRED TOWNER On 10-20-94

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