Soprano's Sunday Gravy (Spaghetti Sauce)

READY IN: 2hrs 15mins
YIELD: 8 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make the sauce, heat the oil in a large heavy pot over medium heat.
  • Pat the pork dry and put the pieces in the pot.
  • Cook turning occasionally, for about 15 minutes or until nicely browned on all sides.
  • Transfer pork to a plate.
  • Brown the veal in the same way and add it to the plate.
  • Place the sausages in the pot and brown on all sides.
  • Set the sausages aside with the pork.
  • Drain off most of the fat from the pot.
  • Add the garlic and cook for about 2 minutes or until golden.
  • Remove and discard the garlic.
  • Stir in the tomato paste and cook for 1 minute.
  • With a food mill (I use a Braun hand blender) puree the tomatoes, with their juice into the pot.
  • Or for a chunkier sauce, just chop up the tomatoes and add them.
  • Add the water; and salt and pepper to taste.
  • Add the pork, veal, sausages, and basil and bring the sauce to a simmer.
  • Partially cover the pot and cook over low heat, stirring occasionally, for 2 hours.
  • If the sauce becomes too thick, add a little more water.
  • Meanwhile, make the meatballs: Combine all the ingredients except the oil in a large bowl.
  • Mix together thoroughly.
  • Rinse your hands with cool water and lightly shape the mixture into 2 inch balls.
  • Heat the oil in a large heavy skillet.
  • Add the meatballs and brown them well on all sides.
  • They will finish cooking in the sauce.
  • Transfer the meatballs to a plate.
  • After the sauce has cooked for its two hours, add the meatballs and cook for 30 minutes or until the sauce is thick and the meats are very tender.
  • To serve, remove the meats from the sauce and set aside.
  • Toss the cooked pasta with the sauce.
  • Sprinkle with cheese.
  • Serve the meats as a second course, or reserve them for another day.
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