ITALIAN SUNDAY GRAVY

Italian Sunday Gravy image

Provided by Richard-NYC

Time 3h45m

Yield 8-10 serving(s)

Number Of Ingredients 19

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

Steps:

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.
Cover.
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!