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Pasta w/Ribs and Meatballs (M, TNT)
Source: Unknown
Serves: 6 to 8

3 tbsp. olive oil
3 small onions, chopped
3 medium cloves garlic, chopped
2 pounds short ribs
1/4 cup sweet red wine
11 medium ripe tomatoes, coarsely chopped
2 6-ounce cans tomato paste
4 tbsp. dried oregano
1 large bay leaf

In a large skillet over medium flame, heat oil. Place onions in oil and sauté for about 10 minutes, stirring occasionally.

Add garlic to onions, and let cook 1 more minute. Rinse ribs and pat dry with paper towels. Sprinkle with salt and pepper and add to skillet. Pour wine over ribs. Cover skillet and cook over medium low flame for about 10 minutes.

Transfer contents of skillet to a stock pot. Rinse skillet and set aside. Add tomatoes and paste to stockpot. Refill tomato paste can with water 4 times and add to sauce. Sprinkle with the oregano and add bay leaf. Stir sauce in order to incorporate all ingredients. Bring to a boil. Lower flame to a simmer and cook uncovered for about 3 hours.

Remove from heat and let stand for about 1 hour. Remove ribs, set aside and cover.

Brown meatballs in skillet. Add to sauce and cook for about 15 to 20 minutes over a medium low flame. Add ribs to heat through.

When ready to serve remove ribs and serve separately.

Poster's Notes:
For the meatballs, use your favorite recipe.

Here are my results from today in the kitchen (the several hour simmering did leave me time to do some shopping).

Invite your friends, it's time for a pasta party!!! This came out delicious. Definitely worth the effort.

We used whole wheat bowtie pasta because it was either that or ziti, a flatter pasta or one that the sauce can hold onto I think is best. While you are in the kitchen put the bread machine up for some Foccacia bread (Necessary for mopping up the sauce). Make a nice simple green salad. Have some good quality fruity olive oil for dipping the bread in, (my son insisted on za'atar for dipping too). And some refreshing watermelon for dessert.

"Toe Toe Va Ben" as the person in the book who inspired this said.

Posted by Valerie Kanter

Nutritional Info Per Serving: N/A