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Sunday Gravy and Meatballs Recipe

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This recipe for Sunday Gravy and Meatballs is from Collins Family Favorite Recipes 1991-2019, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp olive oil
1 lb braciole
1 lb veal stew meat
1 lb Italian sausage
4 garlic cloves
1⁄4 cup tomato paste
3 28 oz cans peeled Italian tomatoes
2 cups water
6 leaves fresh basil, chopped
Frozen meatballs, cooked
1 lb rigatoni pasta, cooked and hot
freshly grated Romano cheese
Directions:
Directions:
Heat the oil in a large heavy pot over medium heat. Put the stew meat, sausages and braciole in the pot. Cook turning occasionally, for about 15 minutes or until nicely browned on all sides.

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. For a chunkier sauce, chop up the tomatoes and add them. Add the water; and salt and pepper to taste. Add the meats, 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.

After the sauce has cooked for its two hours, add the cooked meatballs and cook for 30 minutes or until the sauce is thick and the meats are very tender.
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
30 minutes plus 2 hours cook time
Personal Notes:
Personal Notes:
Artie Bucco Soprano's recipe

 

 

 

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