Sunday Gravy (Real Italian Spaghetti Sauce)and Meatballs

From: Austin Girl

On Mar 8, 2008

I made this for a dinner party and everyone raved. I loved it too! But sadly there wasn't any left the next day. Next time I will double it. I followed it exactly and it's just awesome. I will try the Pasta al Forno recipe next (using this sauce, of course!). Thanks for sharing this. And yes I'm Italian and I know a great recipe when I find one...

From: Chef #468597

On Jan 13, 2008

We loved this recipe!! Thank you so much

From: Mrs. Hajar Ayaou

On Nov 27, 2006

Okay here are my comments as I just happened to stumble across this. This is not marinara or 'spaghetti sauce'as Americans view spaghetti sauce. It IS Italian Gravy, a very different animal, and I have been making it for over 25 years ever since my 1st trip to Italy in my teens. You find this nearly all over Italy and it is not Italian-American food but Italian food; the real deal. Foods are not over done in flavors in any way in Italy and it is said there that if you can smell garlic when one is cooking that they have used too much. While there are the arribiatas and such, Italian gravy is a standard. While garlic may be used in nearly all cooking, sometimes to feed 10+ people there is a single clove. The essences of flavors are important, not a kick in the face for the most part. This should not be thick, is what we may think of as bland, but rest assured it is authentic Italian and used on and in not only spaghetti but I saw it most as a topping meats in Italy.

From: shimmerchk

On Apr 19, 2004

I really couldn't rate this recipe for a number of reasons, but I still wanted to post my comments. I made this gravy this evening and it turned out really bland and didn't have much zip to it. For starters, I halved the recipe and maybe it was a recipe that was meant to be prepared in full quantity. I also had trouble with the quantities in the instructions in the first place. How much olive oil? 3 cans of tomatoes can be 16 oz or 28 oz cans, I used the 28 oz cans; how much basil should be used and when does it go into the sauce? I used the pork neck bones and the mild Italian sausage as directed and figured that would add lots of flavor, but unfortunately it did not. My family politely ate one plate, but no one went back for seconds and they told me thanks for all the work that it was pretty good. "My hubby then said, babe if you want to stick with Prego, I'm fine with that since its less work and tastes better than this stuff." I will admit the meatballs were very tender, but nothing spectacular as far as taste. Again, this could be due to my error somehow, maybe someone can advise what I may have done wrong or can describe the flavor the sauce should have? I really wished we liked this more, but it was not thick, quite soupy, and tasted like a can of tomatoes with not much added to it. Sorry, but I probably wouldn't make this again.