Italian Gravy and Meatballs

"A hand me down recipe of true Italian origin that was shared with me by a good friend. The recipe has been in his Italian family for years. Very simple to make with a fairly short cooking time as compared with others!!!!"
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Ready In:




  • In a large pot combine tomato sauce, tomato puree, tomato paste, water, sugar, oregano, 2 tspn salt, 1 tspn pepper, garlic cloves and bring to a simmer on low heat.
  • Combine ground beef, bread, eggs, Romano cheese, 1 1/2 tspn salt, garlic powder and 1/4 tspn pepper.
  • Mix ingredients and form into meatballs 2-3" in diameter.
  • In a large skillet use enough of the veg oil to have approx 1/8" covering bottom
  • Heat on medium.
  • When oil is hot enough, brown meatballs on all sides and add to pot with sauce.
  • Brown pork neck or ribs in same pan and add to sauce.
  • Add at least 1/2 of remaining oil in skillet to pot.
  • Don't forget to add all of those small cooked bits from skillet bottom.
  • (Great Flavor!!!) Any excess oil or fat can be spooned off of sauce after cooking.
  • Cook uncovered (simmer) for 1 1/2 hrs.

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  1. This is just the wy my Italian mother-in-law made hers, so I know it's authentic. She always used pork neckbones and I'm convinced that's what gave the gravy the great flavor. The only problem is that cooking Italian from scratch makes the kitchen a mess! LOL!
  2. My husband is of Italian decent. He has been putting up with jar sauce for 22 years and had had enough! He asked me to make it from scratch - I used this recipe and he just adored it! I made a triple batch and froze it - soooo easy! I used the pork necks and I think that made all the difference. THANKS!!!!!!


Cooking is a great passion of mine. I am a carpenter by trade. The recipes I submit are usually a mixture of ones that are brand new and ones that are 50 plus years old. I like to look through old cook books and find a new recipe I've never tried before.
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