Sunday Gravy with Beef and Pork Meatballs

Serves about 4-6

Sauce Ingredients

2-28 oz cans crushed tomato

1- 6 oz can tomato paste

6 oz red wine

1 large yellow onion, diced medium

5 cloves garlic, minced

¼ cup olive oil, extra virgin

2 bay leaves

¼ cup Italian Parsley, chopped

2 Tablespoons FRESH oregano, chopped

Pinch or Crushed Red Pepper

Pro Seasoning All Purpose, To Taste

Meatball Ingredients

1 pound ground beef

1 pound ground pork

2 Tablespoons yellow onion, minced

2 eggs

1 ½ cups unseasoned breadcrumbs

2 Tablespoons Italian Parsley, chopped

½ cup Beef stock

1 teaspoon Pro Seasoning All Purpose

1 teaspoon Pecorino Romano, grated

Assembly Ingredients

1 pound spaghetti

8 oz ricotta cheese

Pecorino Romano, grated, for garnish

Sauce Method of Prep

Preheat a large, non-reactive (stainless steel or enamel coated) pot over medium. Once the pot is preheated, add the olive oil and onions. Sweat the onions until translucent. Next, add the garlic, oregano, and parsley and stir for 30 seconds. Add the tomato paste and allow to toast slightly for 1 minute. Now add the wine, bay leaves, and crushed tomatoes. Stir together, making sure to scrape off any bits stuck to the bottom. Bring to a gentle boil. Reduce to simmer and add meatballs, along with any juices rendered from the meatballs to the pot. Cook on low simmer, stirring occasionally for 1-2 hours. Meatballs need to reach an internal temperature of at least 165 degrees F. Meatball method of prep to follow.

*You can customize your Sunday gravy by adding beef neckbones, sausage, braciole, etc.

Meatball Method of Prep

In a medium sized mixing bowl, add beef stock, breadcrumbs, and eggs. Mix thoroughly with a wooden spoon. Next, add seasonings, onions, herbs, and cheese. Mix thoroughly. Add both types of meat to the bowl and mix together by hand. Heat a small sauté pan over medium high heat. Add a drop of olive oil to the pan. Take 2 Tablespoons of the meatball mixture and roll into a ball, then smash into a patty. Cook the little patty as a taster, about 3 minutes on each side or internal temperature reaches 155 degrees F. Taste the patty and adjust for seasoning. Once you’re satisfied with the taste, roll the rest of the meatballs into 2-3 ounce balls. Preheat oven to 375 degrees F. Place the meatballs on a sheet tray lightly coated with olive oil. Roast the meatballs for 15 minutes or until they are golden brown. Finish cooking the meatballs by adding them to the tomato sauce along with any drippings rendered onto the pan.

To Plate

Toss the spaghetti in a small amount of the sauce. Plate a good amount of spaghetti, top with sauce and 3 meatballs. Garnish with Pecorino Romano Cheese and a big whack of ricotta cheese. Mangia!!