Sunday gravy/meat sauce- Tips

Might also be a New York thing.

Stephen Cusato featured it Wednesday

start with this and create you're own gravy.

28oz Cento crushed tomatos
two 15oz cento tomato sauce
one 12 oz cento tomato paste

cook down some chopped onion and minced garlic. deglaze with 1/2 cup of red wine and add the paste.

add all cans of sauce.

add oregano. basil. salt/pepper. italian seasoning (I like a fat table spoon of sugar also)

throw in the meatballs and let that shite cook all day. ( I make all beef meatballs. no pork or veal in my ground)

keep experimenting with it. you can add chicken or beef broth if you need to thin it out.

bay leaves. chopped bell pepper. have at it.

cooking red gravy is my all time favorite. I love stirring and tasting all day while drinking beer and watching the games.

when you say all day, what do you mean? if got it all going by 1 or 2, i would think i am good to eat around 6.

Or do i need more time

cool, i will post results

FYI. When I say throw in the meatballs. The meatballs are already cooked

if you're going to brown them make sure they're about golf ball sized. they will definitely still be too pink even after 5 hours in the pot. you're cooking on low all day.

I used to brown them years ago but they always were still pink in the middle. I do mine in the oven now. a tad bigger than golf ball size at 350 for about 30 mins.

See my post in this old red gravy thread.

Vita Greco Red Gravy

Also, adding some anchovies adds good flavor.

Looks like spaghetti with Italian sausage and meat balls.

IWEI

On a bit of a side note - if you're ever in Boston and looking for Italian food, Carelina's on the North End has a Sunday Macaroni dish on their menu that is to die for. It's a Sunday gravy with meatballs, italian sausage and beef ribs a big dollop of fresh ricotta cheese. You will not regret getting it.