Italian Sunday Gravy
- Ready In:
- 3hrs 45mins
- 3 tablespoons olive oil
- 4 garlic cloves (chopped)
- 2 onions (chopped)
- 1 (6 ounce) can tomato paste
- 2 (28 ounce) cans chopped tomatoes
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried Italian seasoning
- 1 1⁄2 lbs ground chuck (85% lean/15%fat)
- 4 slices white bread (make fresh crumbs in blender or food processor)
- 1⁄4 cup chopped fresh parsley
- 2 eggs, beaten
- 2 garlic cloves (chopped)
- 1⁄2 teaspoon salt
- pepper (a few grinds)
- 1⁄2 cup grated romano cheese or 1/2 cup parmesan cheese
- 2 tablespoons water
- flour (for dredging)
- vegetable oil (for frying)
- 1 lb sweet Italian sausage links or 1 lb hot Italian sausage
- Heat oil in very large Dutch oven.
- Add garlic and onions and saute until soft.
- Add tomato paste and stir to combine.
- Add crushed tomatoes and spices.
- Stir bring to boil, lower heat to low--cover and simmer.
- Meanwhile combine all meatball ingredients (except for flour and oil).
- Form into balls about 2-1/2 inches in diameter.
- Dredge meatballs in flour.
- Fry meatballs in oil in skillet a few at a time until browned on all sides (not necessary to cook through they will cook in the sauce) Add fried meatballs from skillet directly to simmering sauce.
- Stir and bring sauce back to a simmer.
- Place sausage in pot and cover with water.
- Bring to a boil and boil about 5 minutes to remove some of the fat.
- Brown boiled sausage in skillet.
- Place browned sausage in simmering sauce.
- Bring sauce back to simmer---cover and continue simmering for 2 hours over low heat---stir occassioanlly.
- Remove meatballs and sausage from pot and place on serving dish.
- Toss sauce with cooked pasta--You will have enough sauce to coat two pounds of cooked pasta.
- This freezes very well!
Join The Conversation
I'm sorry, but I guess I am in the minority. It was extremely bland. I wasn't impressed with the sauce and the meatballs were okay. Maybe I did something wrong. I followed the instructions to a T. I am hoping that after sitting overnight in the fridge, the flavors married better. I cooked it for 2 hrs. Even my hubby said it seemed like I left something out. Maybe I am used to more Italian seasonings or S/P. I don't know, but I even bought San Marzano canned tomatoes, which are supposed to be the best. It smelled wonderful while it was cooking. I used to make my own sauce from an old cookbook from the 60s and it was great. I think the meatballs were fine. I really don't care for grease floating on top of the sauce. I did fry the meatballs and drained off the grease but there was still some at the top. I would use hot Italian sausage the next time. The sweet just didn't cut if for me. Oh well.