Meatballs (Polpetti) & Sunday Gravy

• Ready In: 3 hrs
• Serves: 4
• Yields: 22 meatballs

Ingredients

• 3  tablespoons extra virgin olive oil
• 1  small  white onion, Peeled And Chopped
• 3  garlic cloves, Peeled And Chopped
• 1  lb ground beef
• 1  lb  ground veal
• 1⁄2 lb ground pork
• 1 1⁄4 cups  breadcrumbs, Freshly Ground
• 3⁄4 cup pecorino romano cheese, Grated
• 12  sprigs Italian parsley, Chopped
• 8  large eggs
•  salt and pepper

• Sunday Gravy

• 1⁄4 cup olive oil (plus 3 tablespoons)
• 7  garlic cloves, peeled and sliced
• 1  pinch crushed red pepper flakes
• 6 (6 ounce) cans tomato paste
• 2  sprigs oregano
• 1  teaspoon salt
• 9  basil leaves
• 1⁄8 teaspoon crushed red pepper flakes
• 12 (6 ounce) cans water, use the tomato paste cans to measure
• 3 (35 ounce) cans whole tomatoes
• 1.5 (35 ounce) cans water, use the whole tomato cans to measure
• 3⁄4 lb beef stew meat
• 1  lb Italian sausage

Directions

1. Place 1 tablespoon of the olive oil in skillet over medium heat. Saute the onion and garlic in it for 3 minutes or until the onion is translucent. Set aside and allow to cool.
2. In a large bowl, mix together the three meats with the bread crumbs, cheese, the cooled onion and garlic, parsley, salt and pepper and eggs.
3. Shape the mixture into medium sized ovals, the size of extra large eggs. You should end up with about 22 meatballs.
4. Brown he meatballs in 2 tablespoons of olive oil and proceed with the recipe for the famous Sunday gravy or simply submerge them in your favorite tomato sauce and gently simmer until tender. 1 to 1 1/2 hours, stirring periodically, always careful not to break the meatballs.
5. When the sauce is ready, skim the excess oil from the top, adjust the seasoning and serve.
6. Sunday Gravy: Place the 1/4 cups of olive oil in a very large heavy bottomed saucepot over medium heat. Saute the garlic for about 1 minute or until slightly golden.
7. Add the tomato paste and fry it with the garlic for 5 minutes or until the paste is bubbling, constantly stirring so as not to burn it.
8. Stir in the 12 tomato paste cans of water and allow to simmer for 20 minutes or until thick.
9. Add the pureed tomatoes, the 1 1/2 tomato cans of water, the oregano, salt, basil and red pepper flakes. Bring to a boil then lower the heat so that the sauce barely simmers. Place a wooden spoon under the cover to keep the pot partially opened.
10. While the sauce cooks, place the remaining olive oil in a large skillet over medium high heat and begin to brown the meat components evenly on all sides.
11. After the sauce has been simmering over low heat for 2 hours, add the meat to it, being careful not to break the meatballs. Make sure the meat is completely covered by the sauce and continue to cook for 1 to 1 1.2 hour more hours, stirring periodically, always careful not to break the meatballs.
12. When the sauce is ready, skim the excess oil from the top, adjust the seasoning and serve.