How To Make Italian Sunday Spaghetti Sauce [Gravy]

 Since I started blogging in 2012, this recipe has been my most popular. This classic recipe is worth all the preparation.

 I saved all my recipes from the previous site, Jovina Cooks Italian and I will be posting many of the recipes along with new ones on this site in the future. If you have a favorite recipe, let me know and I will post it.

Italian Gravy

Ingredients

1 tablespoon olive oil

1 lb sweet Italian fennel sausage, cut into links

12 ounces boneless.pork ribs

Meatballs, recipe below

Braciole, recipe below

3 (26-ounce) containers of Italian chopped tomatoes, without salt or sugar added

2 (26-ounce) containers of Italian crushed tomatoes, without salt or sugar added

2 - 6 oz cans of tomato paste

Water

3 whole garlic cloves

1 large yellow onion, minced

1 teaspoon crushed red pepper

1 bay leaf

2 tablespoons dried basil

1 tablespoon dried oregano

! tablespoon each salt and black pepper

½ cup chopped fresh flat-leaf parsley

Meatballs

1 pound grass-fed ground beef

1 pound pasture-raised ground pork

1 onion, finely chopped

2 garlic cloves, minced

1 cup dried Italian seasoned bread crumbs

½ cup water

1/3 cup grated Parmigiano-Reggiano cheese

1/4 cup chopped fresh, flat-leaf parsley

2 large eggs, lightly beaten

1 teaspoon each salt and black pepper

Braciole

1 lb beef top round, flank steak or strip steak, pounded thin

2 teaspoons olive oil

1/4 cup chopped fresh flat-leaf parsley

1 tablespoon chopped shallots

1/2 cup Italian bread crumbs

1/2 cup grated Parmigiano-Reggiano cheese

1 large clove garlic chopped finely

1/4 cup pignolias – toasted and chopped, optional

Salt and Pepper to taste

String (butcher’s twine) to secure the rolls

Pasta

1 pound of pasta

1/2 cup grated Parmigiano-Reggiano cheese

7-8 fresh basil leaves, thinly sliced

To make the meatballs

To make the meatballs

In a large bowl mix all the ingredients together with your hands. Roll into 2-inch balls and set aside on a sheet of waxed paper.

To make the braciole

Lay the meat out on a board. Pound with a mallet to thin the meat. Cut the meat into 5-6” slices.

In a small bowl combine the olive oil, chopped parsley, shallots, bread crumbs, cheese, garlic, pignolis, if using, and salt and pepper to taste.

Sprinkle the mixture evenly over the beef rolls. Fold in the sides over the filling of each roll. Roll up each slice and secure it with kitchen string.

To make the gravy:

Preheat the oven to 375 degrees F. 

Line two baking sheets with aluminum foil (for easy cleanup). Place the sausage links on one baking sheet. The second baking pan is for the meatballs.

In a large, heavy pot over medium-low heat, warm 1 tablespoon olive oil and add the boneless pork ribs. Cook for 4 to 5 minutes on each side or until browned all over. Place on a clean plate.

Add the braciole rolls and brown them on all sides. Transfer to the plate with the pork.

Add the onion and garlic and cook 3 to 5 minutes, until softened. add the tomato paste. Fill the empty cans with water and add to the pot. Stir into the onions and let cook for 2 or 3 minutes.

Pour in all the tomatoes fill one tomato container with water and add it to the pot. Add the seasonings (crushed red pepper - parsley), the pork ribs, and the sausage. Bring to a boil; reduce to a simmer, for about 1 hour, stirring occasionally.

Add the cooked meatballs and braciole to the gravy after it has simmered for about an hour. Simmer for an additional 3 to 4 hours if you want it thick and rich). Stir in the fresh basil just before adding the gravy to the pasta.

In the meantime, cook the pasta in salted water until al dente. Once cooked, add the gravy and sprinkle with grated Parmigiano-Reggiano. Serve the meat on a big platter, so diners can choose what they want.

To make the meatballs and sausage:

Place the meat in a large bowl. Add the water to the bread crumbs, mix well, and let sit for a few minutes. Add the onion, garlic, cheese, and parsley to the meat. In a small bowl, beat the egg with the salt and pepper; add to the meat mixture. add the moistened bread crumbs. Mix the ingredients with your hands until the consistency is moist and the meat holds together well. Using your hands, roll the meatballs into 1 1/2-inch balls. It should make about 18 to 20 meatballs. Place the meatballs on a foil-lined baking sheet.

Bake for about 20 minutes, or until browned, turning them over after 10 minutes. Place the pan of sausage links in the oven at the same time and bake the sausage until browned. Turn over halfway through baking.

Add the cooked meatballs, braciole and sausage to the gravy after it has simmered for about an hour. Simmer for an additional 60 minutes (or up to 3 hours if you want it thicker and richer). If the sauce becomes too thick, then simply add small amounts of water or water mixed with a bit more red wine. Stir in the fresh basil just before adding gravy to the pasta.

In the meantime, cook pasta in salted water until al dente. Once cooked, add the gravy, top with meatballs and sliced sausages, and sprinkle with grated Parmigiano-Reggiano and more fresh basil.