Sunday Gravy

By Hklbrries

"I grew up with four older sisters, and every Sunday our extended family got together for dinner. After my dad passed away when I was 17, I dropped out of school to take over as head of his bake shop, Carlo's Bakery in Hoboken, NJ. Now, even though I'm the baby brother, I'm the head of the family.

My wife, Lisa, and I have the whole family over on Sundays. At the table are my sisters, nieces, nephews, and our four kids. We have Sunday gravy - tomato sauce for pasta - and we pass around platters of sausages and meatballs. We take a lot of pride in our dinners. Nothing brings families together like food."

Buddy Valastro, TLC's "Next Great Baker"

Ingredients

• 4 tbsp vegetable oil
• 1 large onion, diced
• 2 tbsp chopped fresh basil, divided
• 5 garlic cloves, crushed
• 1 tbsp chopped fresh oregano
• 3 (28-oz) cans plum tomatoes
• 3 (28-oz) cans crushed tomatoes
• 3 1/2 cups water
• 6 tsp sugar
• 1 tsp salt
• 1 lb sweet Italian sausage links
• 1 lb uncooked meatballs

Details

Servings 8

Preparation

Step 1

Heat oil in a large ­stockpot for 30 seconds. Add onion and sauté for 3 minutes. Add 1 tbsp basil, garlic, and oregano. Sauté for 1 minute.

Add tomatoes, water, sugar, and salt. Bring sauce to a boil, reduce heat to a simmer, and add sausage and meatballs.

Simmer for 3 to 4 hours, stirring ­occasionally to make sure nothing sticks to the pot. Remove meats to a platter. Stir in remaining basil. Taste and add salt, if needed.

Serve over pasta, adding meats and topping with Parmesan, if desired.