Sunday Gravy, a Traditional Italian-American Sauce

tasteofhome.com

Sal

1 batch Sunday gravy meatballs, partially cooked (recipe below)

1 pound Italian sausage links (mild, spicy, sweet or a combination)

1-½ pounds oxtails or bone-in short ribs

1-½ pounds pork neck bones, bone-in pork chops, or spare ribs

2 tablespoons extra virgin olive oil

1 large yellow onion, finely chopped

4 cloves of garlic, minced

2 (6-ounce) cans tomato paste

1 cup red wine (choose a full-bodied Italian wine, such as Chianti or Brunello)

3 (28-ounce) cans whole peeled tomatoes with their juices (choose San Marzano tomatoes from Italy, if possible)

3 medium carrots, finely grated

¼ cup fresh basil, finely chopped

2 tablespoons fresh parsley, finely chopped

1 teaspoon dried oregano

1-½ teaspoons salt

1 small Parmesan or Parmigiano Reggiano cheese rind (optional)

For Serving: Favorite cooked pasta, grated parmesan and additional fresh basil

subheading: For the Meatballs:

¾ pound ground beef

¼ pound ground pork

½ cup plain breadcrumbs

¼ cup Parmesan cheese, finely grated

2 large eggs

2 tablespoons tomato paste

1 tablespoon fresh basil, finely chopped

1 tablespoon fresh parsley, finely chopped

1 teaspoon dried oregano

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon salt

¼ teaspoons black pepper

Directions at tasteofhome.com

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