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Nutrition Facts
Serving Size 1 (447g) Recipe makes 8 servings
Calories 550
Calories from Fat 304		(55%)
Amount Per Serving		%DV
	Total Fat 33.8g	52%
	Saturated Fat 11.8g	59%
	Monounsaturated Fat 15.5g
	Polyunsaturated Fat 3.4g
	Trans Fat 0.0g
Cholesterol 155mg		51%
Sodium 1350mg		56%
Potassium 1233mg		35%
Total Carbohydrate 24.9g		8%
	Dietary Fiber 4.2g	16%
	Sugars 10.3g
Protein 37.4g		74%
detailed view... how is this calculated?

Sunday Gravy

Recipe #43806 | 3¾ hours | 45 min prep | add private note

⁽²⁵⁾ RATE IT NOW Print Recipe

By: Richard-NYC
Oct 22, 2002

Cher in Texas, Riffraff, and Bratty 1 have inspired me to post this recipe. It is a very humble dish and is usually my Sunday dinner. It is the Sunday dinner of many Italian-Americans. I know there are probably a million ways to make this dish--please give my version a try.

SERVES 8 -10 (change servings and units)

Ingredients

3 tablespoons olive oil
4 garlic cloves (chopped)
2 onions (chopped)
1 (6 ounce) can tomato paste
2 (28 ounce) cans chopped tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried Italian seasoning

MEATBALLS

1 1/2 lbs ground chuck (85% lean/15%fat)
4 slices white bread (make fresh crumbs in blender or food processor)
1/4 cup chopped fresh parsley
2 eggs, beaten
2 garlic cloves (chopped)
1/2 teaspoon salt
pepper (a few grinds)
1/2 cup grated romano cheese or parmesan cheese
2 tablespoons water
flour (for dredging)
vegetable oil (for frying)

SAUSAGE

1 lb sweet Italian sausage link or hot Italian sausage

Directions

1
Heat oil in very large Dutch oven.
2
Add garlic and onions and saute until soft.
3
Add tomato paste and stir to combine.
4
Add crushed tomatoes and spices.
5
Stir bring to boil, lower heat to low--cover and simmer.
6
Meanwhile combine all meatball ingredients (except for flour and oil).
7
Form into balls about 2-1/2 inches in diameter.
8
Dredge meatballs in flour.
9
Fry meatballs in oil in skillet a few at a time until browned on all sides (not necessary to cook through they will cook in the sauce) Add fried meatballs from skillet directly to simmering sauce.
10
Stir and bring sauce back to a simmer.
11
Cover.
12
Place sausage in pot and cover with water.
13
Bring to a boil and boil about 5 minutes to remove some of the fat.
14
Brown boiled sausage in skillet.
15
Place browned sausage in simmering sauce.
16
Bring sauce back to simmer---cover and continue simmering for 2 hours over low heat---stir occassioanlly.
17
Remove meatballs and sausage from pot and place on serving dish.
18
Toss sauce with cooked pasta--You will have enough sauce to coat two pounds of cooked pasta.
19
This freezes very well!

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Featured Reviews for This Recipe

From: Marich

On Aug 31, 2009

Hey Rich! I'm a Jersey-American-Italian and make the "gravy" every Sunday like clockwork. Your recipe is similar to mine. I sometimes brown some boneless pork butt cut into chunks for a different flavor. There's nothing like homemade "gravy"! Keep up the tradition.

0 people found this review helpful

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From: b|oomingchocol@te

On Aug 30, 2009

This is like HEAVEN for meatlovers like me!!thanx for posting such an awwwesome recipe Richard!Thumbs up to the Italians!

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From: yooper

On Oct 27, 2002

If this is how Italians eat on a Sunday I want to come back as "Tony" in my next life! This was so simple to put together, and everything worked. The meatballs, the sauce, the Italian sausage. I served this over a bed of linguini along with garlic bread. The sauce clung perfectly to every strand of pasta. One of my guests said it was like eating in a little Italian restaraunt in New York. Thank you Richard, for sharing this heritage recipe with us and taking us to the Bronx for one memorable meal!

17 people found this review helpful

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From: Mirj

On Nov 18, 2002

After hearing Richard wax rhapsodic about this recipe in person, and reading all the wonderful reviews (except for Karen's, which was just posted), how could I NOT try this out? In a word: YOWZA! Just a few changes — after sauteeing the garlic and onions in a saucepan I dumped all the sauce ingredients into my crockpot. I made up the meatballs (without the cheese) and just plopped those right into the sauce, no browning them first. No Italian sausage in the vicinity, so I used some hot Moroccan sausage. I started this all early in the morning, switched the crockpot on low and went off to work, swearing all the time I could smell it cooking across town. About 9 hours later I came home to find 2 Dornettes and various friends drooling in the living room. It was torture waiting for the pasta to cook, but we were well rewarded with the most astounding weeknight dinner we've had in a long time. My vegetarian Dornette practically wept with frustration, but still managed to stick to her principles in spite of the most amazing aroma coming off our dinner table. I've got plans to double, even triple the recipe and keep batches of it in the freezer for those times when I need my fix! I may even take pity on veggie-daughter and make up a batch with soy meat and soy sausage. Yo Richard, you really know what you're talking about!

13 people found this review helpful

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