[jwilson]

Wow - cooking is one of my big passions too. I could go on forever with this topic but I'll confine myself to the current interests.

Meatballs & sauce - On the meatballs - use ground pork, veal and beef, add some good french bread soaked with milk and squeezed, fresh grated parmesan cheese (the trick) a LOT of fresh parsley, some salt and pepper, crushed garlic - lastly combine with an egg and form. Brown them and save the oil/fat in the pan. Reserve meatballs.
Use the same pan to carmelize(brown) a bunch of onion - about half of what you intend to use. When that is almost done add some chopped garlic to taste. When the garlic is tan (do not brown it), deglaze with some white wine, boil to a glaze (almost gone) then add the peeled crushed tomatoes [blance in boiling water for 1 minute - peel and squeeze (yes, with your hands) over a sieve to remove the seeds, use a spoon to push the remaing pulp & juices through - I like to save some big pieces of tomato flesh in the sauce too),], tomato paste, and anchovy paste (about an inch or two (you won't really taste it but you'll know it's missing - it adds body) season with salt & pepper, fresh basil. Simmer, uncovered until desired consistancy, taste & season as necessary, including some fresh basil right before service.

Ribs: I rub them with paprika, cumin, cayenne or chipotle pepper, sugar, & chili pepper the night before. Grill in the middle with a few briquettes and some real wood charcoal on the side (very, very low heat) for about 2 hours turning once until nicely browned. Serve dry.