GRAVY COOKBOOK RECIPES

Steps:

• Fry beef and pork in 1/4 cup of olive oil in a large saucepot.
• Remove meats as they brown and add another 1/4 cup oil to the juices in the pan.
• Saute the onion, garlic, and 2 pinches each of the seasonings until the onion is transparent.
• Stir in the tomato paste and cook, stirring, until the paste melts into the oil. This is called "Italian roux".
• Stir in an extra couple of pinches of the seasonings. Add the tomatoes and blend.
• Fill the two tomato cans with water and add water until the sauce is as thick as you like it. Remember the sauce is going to cook down.
• Let the sauce come to a boil and add salt and pepper and an additional 2 pinches of seasonings.
• Return the meat to the pan and simmer, uncovered, for 2 hours. Stir every 15 minutes or so using a wooden spoon.
• Brown the sausages in some olive oil and add to sauce with sugar to taste. Simmer another hour.
• Make meatballs and either fry in oil or bake in oven at 350 degrees for 30 minutes. Add to sauce.
• Cook for an additional hour. Add water as it cooks if you think it needs it, but you should have a sauce that doesn't separate on the plate.
• Remove meats and let sauce settle for a few minutes until fat rises to the top. Skim as much fat as possible from the sauce. The less fat it contains, the better the sauce.
• This sauce freezes beautifully.

Steps:

• To make the sauce, heat the oil in a large heavy pot over medium heat.
• Pat the pork dry and put the pieces in the pot.
• Cook turning occasionally, for about 15 minutes or until nicely browned on all sides.
• Transfer pork to a plate.
• Brown the veal in the same way and add it to the plate.
• Place the sausages in the pot and brown on all sides.
• Set the sausages aside with the pork.
• Drain off most of the fat from the pot.
• Add the garlic and cook for about 2 minutes or until golden.
• Remove and discard the garlic.
• Stir in the tomato paste and cook for 1 minute.
• With a food mill (I use a Braun hand blender) puree the tomatoes, with their juice into the pot.
• Or for a chunkier sauce, just chop up the tomatoes and add them.
• Add the water; and salt and pepper to taste.
• Add the pork, veal, sausages, and basil and bring the sauce to a simmer.
• Partially cover the pot and cook over low heat, stirring occasionally, for 2 hours.
• If the sauce becomes too thick, add a little more water.
• Meanwhile, make the meatballs: Combine all the ingredients except the oil in a large bowl.
• Mix together thoroughly.
• Rinse your hands with cool water and lightly shape the mixture into 2 inch balls.
• Heat the oil in a large heavy skillet.
• Add the meatballs and brown them well on all sides.
• They will finish cooking in the sauce.
• Transfer the meatballs to a plate.
• After the sauce has cooked for its two hours, add the meatballs and cook for 30 minutes or until the sauce is thick and the meats are very tender.
• To serve, remove the meats from the sauce and set aside.
• Toss the cooked pasta with the sauce.
• Sprinkle with cheese.
• Serve the meats as a second course, or reserve them for another day.