Gravy & Meatballs

A Sunday favorite that Camille shared with me so many years ago..Dark Rich Spaghetti Sauce...Make sure you have all afternoon to let it cook. Make the meatballs in the morning and refrigerate at least 4 hours before frying.

Gravy & Meatballs

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • GRAVY

  • Olive Oil

  • 1

    Thick Pork Chop

  • Small London broil or small cut of beef

  • Italian Sausage hot or sweet, cut into 5-6 pieces

  • 3

    cloves garlic

  • Big glass of Burgundy (or red) wine (2 C)

  • 1

    small can tomato paste

  • 1

    can tomato puree

  • 1

    large can crushed tomatoes

  • 1

    large can water

  • ½

    C chopped basil (or 2T dried)

  • 1

    T oregano

  • Salt and Pepper

  • MEATBALLS

  • lbs ground beef

  • 3

    eggs

  • 2

    C bread crumbs

  • 2

    handfuls parmesan

  • 3

    handfuls water

  • S&P

Directions

For the Gravy Heat Olive oil in a large pot. Add garlic and meats. Brown Remove meat and add red wine and tomato paste. Cook until dark in color. Put meat back in pot. Add puree, crushed tomatoes, water and spices Simmer for 3-4 hours. If it gets to thick add more water. Meatballs Mix all ingredients make golf ball size meatballs. put on a cookie sheet and refrigerate at least 4 hours. Fry in 1/2 inch oil or bake in 400 degree oven until browned and cooked through Bon Appetit


Nutrition

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