(serves 10 easily)
2 tbsps olive oil
24 pork spare ribs
4 cloves garlic, minced
1 small white onion, minced
1 cup red wine
1 large can tomato sauce
1 large can peeled plum tomatoes
for meatballs:
1 1/2 lbs ground pork
3 eggs
2/3 cups breadcrumbs
1 tbsp Italian seasoning
So here’s what I did. Following Olimpia’s instructions, I heated the olive oil in a heavy, very large pot and browned the ribs all over, on all sides. Then I added the garlic, onion and red wine and simmered, uncovered, for 5 minutes. Then I added all the tomato bits and covered the pot and simmered, NO MORE than a simmer, for 3 hours.
Then I mixed all the meatball ingredients as you would a dough (take off your rings) until it was nice and mixed, clean and consistent throughout. Form into medium balls (I think my mixture made about 15), and drop one by one into the tomato sauce, filled with ribs. Don’t try to stir yet. Cover the pot and simmer for half an hour, at which point the meatballs will be cooked enough for you to stir the pot. Stir it up gently, mixing up the ribs and the meatballs. The whole thing can sit nicely, covered, indefinitely until dinner.
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(serves at least 10)
2 lbs strawberries, hulled and quartered
2 pints heavy whipping cream, whipped with a trace of vanilla and a tbsp sugar
2 cups meringues, crushed up to pebble size
In a large trifle bowl (don’t have one? neither did I, so go to KMart and get one with Martha Stewart’s blessing and about $6), put in a layer of strawberries. Add a layer of cream, a layer of meringues, and so on until you run out. End with a strawberry on top.
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