Ingredients: |
Ingredients: Gravy:
2 tbsp. olive oil
1 lb. mixed chopped meat (veal, pork and beef)
2 to 4 pork neck bones
1/2 lb. sweet Italian sausage
1 small lamb shank
1 tbsp. olive oil
3 to 4 garlic cloves, sliced
6 oz. can tomato paste
3-28 oz. cans crushed tomatoes
black pepper
salt
2 tsp. sugar
handful fresh Italian parsley, chopped
8 basil leaves
1/2 cup grated Parmesan cheese
15 oz. can tomato sauce
3/4 cup red wine
2 cups water
Meatballs:
1 lb. mixed ground meat (veal, pork and beef)
2 large eggs
1 handful fresh Italian parsley, chopped
black pepper
1/4 cup grated Parmesan cheese
1/2 cup bread crumbs
4 garlic cloves, minced
olive oil, for browning
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Directions: |
Directions:Gravy: In a large stock pot, brown all the meats in the olive oil. There is no need to cook the meats all the way through. Remember to pierce the sausage before cooking to allow fat and juice to be released. Remove the meat; set aside in a large bowl. In the same pot, add olive oil and sauté garlic. Add tomato paste and cook for a few minutes. Add the meat back in, along with the rest of the ingredients; combine well. Stir every 15 minutes, making sure to scrape the bottom of the pan to prevent burning and sticking. Meatballs: In a large bowl, combine all ingredients except the olive oil. Form the meatballs with your hands (there should be about 12). Fry meatballs in the olive oil over medium heat until browned, but not cooked all the way through. Add them to the pot of gravy. If it seems too thick, add a little water at a time. Simmer for about 2 to 3 hours, keeping the lid off the pot, slightly askew to prevent condensation of the gravy. |
This recipe for Sunday Italian Meatballs with Gravy is from