How to Make Amazing Sunday Sauce (Gravy) with Italian Sausages and Pork

Von Sip and Feast · 180 Min.

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Zubereitung

1. Heat 1/2 cup olive oil in a large heavy pot, add the diced onion and saute on medium-low until translucent, about 5-7 minutes.
2. Add the tomato paste and cook for 5 minutes, spreading it around with a wooden spoon; add a splash of water if it starts to burn.
3. Add all the hand-crushed tomatoes, salt and pepper, stir well, and simmer on low with the lid slightly ajar.
4. Stir the sauce often to prevent sticking. Simmer at least 2.5 to 3 hours, longer if possible.
5. Taste and add the optional sugar if needed.
6. Mix the ground chuck and ground pork in a large bowl and season with salt and pepper.
7. Add the breadcrumbs, grated cheese, parsley and garlic paste to the meat. Pour in 2 beaten eggs and mix gently; if the mixture is too dry, add one more egg.
8. Roll wet hands into meatballs about 2 inches in diameter. Shallow fry in neutral oil until browned on all sides, or bake on a sheet pan with a wire rack at 400°F for 15 minutes, then 5 minutes at 475°F.
9. Add the browned meatballs to the sauce and simmer on low for at least 1 hour so they absorb the flavor.

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