Sunday Gravy
Ingredients
- 4 28oz cans San Marzano plum tomatoes Hand crushed
- 1 6oz can Tomato paste
- 1/2 cup Olive oil
- 1 medium Yellow onion Diced
- 1 1/2 teaspoons Kosher Salt
- 3/4 teaspoon Black pepper
- Meatballs
- 1 pound Ground chuck
- 1 pound Ground pork
- 1 1/2 cups Unseasoned breadcrumbs
- 3/4 cup Parmigiano-Reggiano cheese Grated
- 1/2 cup Fresh parsley Minced
- 3 medium Eggs
- 3 cloves Garlic Minced
- 2 1/2 teaspoons Kosher Salt
Instructions
- For The Gravy:
- Dice 1 onion. In a large bowl hand crush the tomatoes.
- Coat the bottom of a large heavy pot with a ½ cup of olive oil and saute the onions on medium-low heat until translucent (about 5 minutes). Add the tomato paste to the onions and cook for 5 minutes, spreading the paste around with a wooden spoon.
- Add in all the hand crushed tomatoes, kosher salt and black pepper. Stir the gravy until incorporated and cook on a low simmer with the lid left slightly ajar. Stir the sauce every so often (very important!) to avoid sticking. The gravy should cook on low heat for at least 3 hours but longer will be better.
- For The Meatballs:
- Begin by grating the parmigiano reggiano, mincing a half cup of fresh parsley, and creating garlic paste from 3 garlic cloves.
- Add the beef and ground pork to a large mixing bowl and season with kosher salt and black pepper. In a small bowl beat the eggs and set aside.
- To the meat, add the breadcrumbs, grated cheese, parsley and garlic paste. Pour the eggs in and mix everything together.
- With wet hands roll approximately 2“ size meatballs. The meatballs can be baked on a sheet pan with wire rack at 375 degrees for 25-30 minutes or until brown.
- Place the browned meatballs in the gravy and cook for a minimum of 1 hour on low heat to allow the meatballs to absorb the flavor of and braise in the sauce.
