For the sauce: Empty tomato puree into an 8 litre non-aluminum kettle. Fill the two empty cans with water and add to puree. In a blender, add another quarter can water, one seeded green pepper and 2 cloves of garlic. Blend or process until liquified. Add to tomato puree. Add anise, 2 tsp. salt, half tsp. pepper, 1 Tablespoon. basil, 1 Tablespoon. oregano and 1 Tablespoon. parsley. Bring to a boil and simmer. Prepare meat: Thoroughly brown ribs on all sides. Turn off the heat. Do not drain fat. Transfer ribs to a bowl and set aside. Combine ground beef and sausage. In a blender, process eggs, garlic clove, seeded green pepper and add to ground beef mixture. Add remaining spices, bread crumbs and Parmesan. Mix well. Roll into meatballs. Brown thoroughly and set aside with ribs. Pour tomato paste into the same skillet used to brown meat. On high temperature, stirring constantly for one to two minutes, scorch bottom of skillet until some of the paste sticks and turns black. Add the two 12-oz. cans of water, scraping the bottom of the skillet to loosen scorched paste. (This gives the sauce a deep, rich color and flavor.) Add this mixture to the already simmering sauce. Add ribs and meatballs. Continue simmering the sauce for a minumum of three hours, stirring occasionally. For best results, refrigerate after cooking and reheat the next day.