THE SUNDAY GRAVY

THE SUNDAY GRAVY image

Yield 4-8+ People

Number Of Ingredients 17

3 28oz cans Red pack tomato sauce
1 28 oz can Red pack crushed tomatoes
1 28 oz can water
8 pork spare ribs, seperated
8 sweet or hot Italian sausages Browned & cut in half
20 meatballs, my recipe to come.
1 medium onion chopped
8 cloves garlic minced
½ cup chopped fresh Italian parsley
3 Tablespoons dried oregano
2 Tablespoons dried basil
1 Tablespoon each salt & pepper
3 heaping Tablespoons of Parmesan cheese
½ teaspoon sugar (optional)
1 cup red wine
1 cup extra virgin olive oil
2 bay leaves

Steps:

1. Pour the tomato sauce, crushed tomatoes and water in a saucepot and cook on medium heat until it begins to simmer then reduce the heat to low. 2. Add the oregano, basil, salt, pepper, bay leaf and sugar. Stir to blend all ingredients. 3. Add the oil to a frying pan and brown the spare ribs & sausage on medium heat and add them to the sauce. Turn off the heat to the oil and at this time begin to make your meatballs. 4. In the same oil brown the meatballs and add them directly to the sauce. 5. Pore out most of the oil being careful not to lose any of the brown bits in the bottom of the pan. 6. Add the onions and garlic and return to heat. Cook on low for 3-4 minutes. 7. Add red wine to the garlic and onions and deglaze the pan for 4-5 minutes or until the wine is reduced by half. 8. Add the garlic, onion and wine mixture to the sauce and stir to blend. 9. Add the fresh parsley and Parmesan cheese and stir. 10. Cook on low heat for no less than 4 hours. Stir every 10-15 minutes. 11. Serve with what ever pasta you like. I prefer spaghetti. Enjoy! T and family