Sunday Gravy/sauce

Por Sip and Feast · 120 min

Ingredientes

Modo de preparo

1. Coat the bottom of a large heavy pot with 1/2 cup olive oil and sauté the onion over medium-low heat until translucent, about 5-7 minutes.
2. Add the tomato paste and cook 5 minutes, spreading it around with a wooden spoon. Add a splash of water if it starts to burn.
3. Add the hand-crushed tomatoes, salt and pepper. Stir, then simmer on low with the lid slightly ajar, stirring often to prevent sticking. Cook at least 2.5 to 3 hours, longer is better. Add sugar after tasting, if needed.
4. Meanwhile, put the beef and pork in a large bowl and season with salt and pepper. Add the breadcrumbs, cheese, parsley and garlic paste, then pour in 2 beaten eggs and mix gently. If too dry, add one more egg.
5. Roll into meatballs about 2 inches (5 cm) in diameter. Shallow fry in neutral oil until brown on all sides, or bake on a wire rack on a sheet pan at 400°F for 15 minutes, then 5 more minutes at 475°F.
6. Place the browned meatballs in the sauce and simmer on low for at least 1 hour so they absorb the flavour.
7. Serve the meatballs with your choice of pasta, grated cheese and Italian bread.

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