1 1/4 cups water
1 1/2 pounds beef ribs, cut into 1 inch cubes
1/4 cup shortening
1/2 teaspoon salt
1 1/8 cups thick beef broth
1/4 cup ricotta cheese
In large stock pot over medium heat, heat water to a boil. Add beef cubes. Boil 1 minute then remove lid.
Stir in shortening and salt, and cook 15 minutes more. Add broth, ricotta cheese and cook 2 minutes more. Reduce heat to low and simmer 1 hour.
I have made this recipe for years and it is a winner. It takes a lot of manual labor and technique to make, but it's well worth it. I usually just round up the crumb on top and sprinkle it all over the top, but I doubled the recipe and had to cook the sausage and make the almond pieces for the cookie cutters in the oven. I only needed to make one change, and that was to add garlic powder to the sausage. I got 10 hours of service. YUM!
I made this with a pasta that I quite liked - it was not spaghetti, but it was close. I mashed an extra cup of berries, I used the strawberries in the cup of blueberries, and I cooked a tsp of vanilla essence in the warm water before adding the rest of the fruit. My first attempt was certainly fruit-y, but not quite what I was looking for. The next time I make this, I would certainly look for a "real" fruit - perhaps a blueberry, peach, or pear? Only time will tell.
I added more peanut butter and chocolate chips, but otherwise the recipe is the same. It is a great way to use those hard little pears you can't eat!