Sunday Gravy (Real Italian Spaghetti Sauce) and Meatballs
Sauce the way mamas in Italy make it--meatballs that melt in your mouth. If I was on death row this is what I would want! Gods honest truth! PLEASE PLEASE use it for Recipe #73939--its amazing.
Sauce the way mamas in Italy make it--meatballs that melt in your mouth. If I was on death row this is what I would want! Gods honest truth! PLEASE PLEASE use it for Recipe #73939--its amazing.
- 3 eggs
- salt and pepper
- olive oil
- 3 garlic cloves minced
- 1 lb ground beef
- 1 lb mild italian sausage
- 3/4 cup italian breadcrumbs
- 1 lb bone in country-style spareribs or 1 lb pork n
- 5 cloves (i use 5)
- 1/2 cup tomato paste less than
- 3 whole tomatoes (or if you want use peeled fresh tomatoe
- fresh basil leaf (you can buy it in the produce
- 1/2 cup parmesan cheese or 1/2 cup finely grated pecori
- 3 tablespoons chopped fresh italian parsley
- Carbohydrate 22.1897394453626 g
- Cholesterol 42.0219734426493 mg
- Fat 14.9292385205025 g
- Fiber 1.7190597173312 g
- Protein 14.4148543348845 g
- Saturated Fat 5.38431335362128 g
- Serving Size 1 1 serving(s) (146g)
- Sodium 759.754625903439 mg
- Sugar 20.4706797280314 g
- Trans Fat 1.2849648540157 g
- Calories 283 calories
Step-by-step
- Heat oil in large heavy pot (use a seasoned pot if you have one).
- Place the pork in the pot and brown until just about cooked. Transfer pork to plate.
- Do the same with the sausage and transfer to plate. Leave fat in pot.
- Add whole peeled garlic cloves cook until tender. Put garlic on plate with meat and stir in tomato paste until "saucy".
- Chop up tomatoes leaving the tomato juice in the cans (I use my chopper) and add them to the pot.
- Then add 1/2 of one can of the juice to the pot.
- Add salt and pepper to taste.
- Add the meats and garlic to the sauce and bring to a boil.
- Turn down to low and cook for about 1 1/2 hours.
- Leave the sauce on low and remove all the meat and garlic cloves.
- Mix all ingredients for meatballs and shape into balls.
- Add to sauce turn up just a little higher than low and let cook the raw meatballs until they are done (1/2 hour).
My Sunday Gravy: A Taste of Italy in My Kitchen
Sunday. The word itself evokes a sense of warmth, family, and, in my house, the intoxicating aroma of simmering sauce. This isn't just any sauce; it's my Sunday Gravy, a recipe passed down (with a few of my own happy accidents thrown in), a taste of my Italian heritage and a cornerstone of our weekly traditions. It's the kind of sauce that clings to the pasta, coating every strand in a rich, savory embrace. It’s the kind of sauce that brings my family together.
The secret, I believe, lies not just in the precise measurements but in the process itself. The slow simmering, the gentle melding of flavors, the sheer love poured into every step – that’s what elevates this Sunday Gravy beyond the ordinary. It's a journey, a culinary pilgrimage that transforms humble ingredients into something truly extraordinary. The aroma alone is enough to transport you to a sun-drenched Italian kitchen, filled with laughter and the comforting sounds of a family at ease.
The Meatballs: A Labor of Love
The meatballs are the stars of this show. Tender, juicy, bursting with flavor – they're the kind of meatballs that make you want to lick the plate clean. The key is to use a good quality ground beef and Italian sausage. The blend of herbs and spices complements the rich tomato sauce beautifully.
The Sauce: A Symphony of Flavors
This isn’t your average jarred spaghetti sauce. Oh no! We're talking about a sauce that simmers for hours, allowing the flavors to deepen and intertwine. The initial browning of the pork and sausage creates a rich foundation, while the garlic infuses the sauce with a subtle sweetness and warmth. The whole, peeled garlic cloves, which I gently simmer in the sauce, adds a hint of sweetness that’s beautifully subtle.
Beyond the Recipe: A Family Tradition
More than just a recipe, this Sunday Gravy represents the heart of our family gatherings. It's the centerpiece of our Sunday dinners, a symbol of togetherness and tradition. The memories associated with making this sauce are as rich and flavorful as the sauce itself. The scent fills our home, drawing us into the kitchen, where we help chop tomatoes, roll meatballs, and stir the simmering pot, each step a shared experience that strengthens our family bond.
A Recipe for the Soul
This isn't just a recipe; it's an experience, a tradition, a piece of my heart. It’s a culinary legacy I hope to pass down for generations to come. The rich, satisfying taste is only surpassed by the warmth and love that goes into every pot. So gather your family, roll up your sleeves, and create some memories. Your taste buds (and your loved ones) will thank you.
Ingredients – A closer look:
The Meat: I prefer a combination of ground beef and mild Italian sausage. The pork adds a richness that elevates the flavor profile.
The Tomatoes: Fresh, canned – it depends on the season. The flavor profile will differ slightly depending on what you use, so feel free to adjust to your preference.
The Herbs and Spices: Fresh basil and Italian parsley are must-haves. The subtle sweetness and herbaceous note from these fresh ingredients transform the dish.
The Garlic: Five cloves, or more, if you’re a true garlic lover!
Tips and Tricks for Sunday Gravy Success:
Use a good quality pot: A heavy-bottomed pot is essential for even cooking and preventing scorching.
Don't rush the process: The slow simmering is key to developing the rich, complex flavors.
Taste and adjust: Season the sauce to your preference as it simmers.
Make it your own: This is just a starting point; feel free to experiment with different herbs and spices to create your own unique version.
Enjoy!
