Sunday Gravy and Meatballs With Pasta!

Growing up Italian, you know what my Sunday’s were all about. Here is my family’s version of Sunday Gravy and Meatballs otherwise known as Meat Sauce for your favorite pasta. Enjoy!

Sunday Gravy (Pasta Meat Sauce) –

3 tablespoons extra virgin olive oil

2 lb. mild Italian pork sausage or 1 lb. mild and 1lb. hot

10 garlic cloves chopped

8 (28 oz.) cans crushed tomatoes

¾ cup fresh basil leaf chopped

½ cup fresh Italian parsley chopped (flat leaf)

Directions: Heat oil in very large stock pot.  Add garlic and sauté on medium to medium high until garlic begins to turn a light tan color.  Add the sausage and lightly brown on all sides. Add crushed tomatoes, fresh basil and parsley. Stir well and bring to a boil stirring constantly so nothing burns at bottom of pot. As soon as it begins
to boil, reduce heat to low. Continue to stir until you get to a very slow simmer so it doesn’t burn/stick to bottom of pan. Cook at low for 2 hours – stir occasionally.

Now it is time to make the meatballs.

Meatballs –

3 lbs. ground beef (sirloin)

9 garlic cloves (good size) minced (if small size cloves 12)

2 cups Progresso Brand Italian Style Breadcrumbs

3 eggs

2 1/2 cup finely grated Pecorino Romano cheese

10 tablespoons chopped fresh Italian parsley (flat leaf)

Directions: Preheat oven at 375 degrees.

(I prefer to bake instead of fry meatballs)

Mix all ingredients well for meatballs and shape firmly into 2″ to no more than 3″ in diameter size balls. Place meatballs in baking pans and bake until all sides
are brown (not a light brown) making sure to turn meatballs so they do not stick to baking pan.  After gravy has cooked for two hours, add the meatballs
to gravy (leave the sausage in the gravy) stir well (be gentle). Turn up heat a little higher than low and let meatballs cook in gravy 45 minutes.

Serve with pasta of your choice like: spaghetti, fettuccine, bucatini, pappardelle, tagliatelle, rigatoni, mostaccioli, fussili, gemelli, campanelle or fresh pasta’s like homemade cheese ravioli or cavatelli’s.

Add fresh grated Parmesan Reggiano or Pecorino Romano cheese and crushed red pepper to taste.