Clemenza Sunday Sauce Italian Gravy
- Ready In:
- 4hrs 30mins
- Ingredients:
- 16
- Yields:
-
14 cups
- Serves:
- 14
ingredients
-
Gravy
- 1⁄2 cup olive oil
- 2 medium onions
- 12 garlic cloves
- 8 (28 ounce) cans crushed tomatoes
- 1 (6 ounce) can tomato paste
- 2 lbs spareribs
- 2 lbs sweet Italian sausage
- 1 cup water
- 1 teaspoon crushed red pepper flakes
- 1 1⁄2 teaspoons sea salt
- 1 tablespoon black pepper
-
MEATBALLS
- 1 lb ground beef
- 1 lb ground pork
- 2 garlic cloves
- 2 eggs
- 1⁄2 cup freshly grated parmesan cheese
directions
- Preparation For MEATBALLS.
- 1. Mix all ingredients except olive oil in a large bowl.
- 2. Shape Meatballs into whatever size you prefer; small.
- medium or large.
- 3. Fry Meatballs in olive oil over a medium heat until they are nicely browned.
- Preparation For GRAVY (SAUCE).
- 1. Place onions in olive oil in a large pot. Sauté onions over a low flame for 4 minutes. Add garlic and sauté on low flame with onions for 3 minutes.
- 2. Add all the tomatoes and water. Raise flame to high. Bring the tomatoes up to the boil, then lower the sauce to a very low simmer.
- 3. Cut the spareribs in-between the bones so you have individual Ribs. Add to pot.
- 4. Place sausages in a separate pot fill with water. Bring to boil, then simmer for 10 minutes. Drain the sausages and add to pot with sauce.
- 5. Make the Meatballs ( recipe follows) up to the point where they have cooked in the oven for 10 minutes.
- 6. Let all ingredients simmer for 1 hour and 15 minutes.
- 7. Add meatballs to pot and let simmer one hour longer.
- 8. Serve the sauce with your favorite Short Pasta such as Rigatoni, Gnocchi, or Ziti.
- NOTE: The sauce should simmer on a very low flame. It is important to stir the bottom of the pot with a wooden spoon every few minutes to keep the sauce from burning.
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RECIPE SUBMITTED BY
Danny Bolognese
NEW YORK, 0
<p><strong>Serious Professional Food & Wine Guy</strong></p>
<p><strong>Not an Amatuer </strong></p>