Big cooking day today

I fixed meatballs, Italian sausage and put that in a red gravy early in the morning getting it started. Twenty four meatballs and 30 smaller balls of Italian sausage in about 2 1/2 gallon of red gravy cooked away for 4 hours before I shut it off. Just got done making the pasta for the red gravy for tonight's dinner.

Then I made a pot of rich brown gravy to go with the sirloin tip roast I cooked later in the day. I'll let it cool in the fridge overnight and slice it thin tomorrow, reheat the gravy and drop the sliced beef in it to use for making roast beef po-boys for tomorrow night.

Leftovers for the weekend is a win/win.