St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Fabio's Spaghetti and Meatballs

Start with a pound or so of pork spare ribs, and some Italian sausage.

Brown the meat in a big sauce pan with garlic, olive oil and onions, and
some oregano and basil and bay leaves.  

After the meat is browned, drain the fat off and add multiple cans of crushed tomatoes, 
one can of tomato paste and some water (use judgment as to how much water).  
Also add more seasonings as needed.

Then cook hard, bring sauce to a boil, stirring constantly to avoid burning, and then turn down 
to simmer for about half a day.  Then, cool and put in fridge until next day.

Next day, remove bones and extraneous fat from whatever ribs are not already separated from the 
bones, and return leanest of meat to the sauce. Heat on low and simmer for half another day.

Now the sauce is ready.

Oh, add meatballs just before serving.

Meatballs:  
ground chuck or ground round, mixed with bread crumbs, parmesan cheese 
and a little milk and egg yolk to form balls.  
Brown in oven until uniformly done.

MMMM.
Fabio, Italian cook
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By the way, NO SUGAR.  Whoever said sugar belongs in spaghetti sauce anyway?

Grumble, grumble, it SHOULD be tart, they are tomatoes, darn it.
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. . . . how could I have forgotten to add red wine?  DOH!! 
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Date: Thu, 6 Sep 2001 
From: "Stephen C. Secaur" 
Subject: 18 hour sauce