Nana's Sunday Gravy
Slow-simmered tomato sauce loaded with browned meatballs and Italian sausage. A true Sunday tradition.
Ingredients
- 1lbground beef
- 1/2lbground pork
- 1/3cupbreadcrumbs
- 1egg
- 3tbspgrated pecorino romano
- 1lbitalian sausage links
- 3tbspolive oil
- 4cloves garlic
Directions
- 1
Mix ground beef, pork, breadcrumbs, egg, and 2 tablespoons Pecorino in a bowl. Season with salt and pepper. Roll into golf-ball-sized meatballs.
- 2
Heat olive oil in a large dutch oven over medium-high heat. Brown meatballs on all sides in batches — don't crowd them. Set aside on a plate.
- 3
Brown the sausage links in the same pot until golden on all sides. Set aside with the meatballs.
- 4
Lower heat to medium. Add garlic and onion to the pot, scraping up the browned bits. Cook until softened, about 5 minutes.
- 5
Add crushed tomatoes, tomato paste, water, basil, oregano, and sugar. Stir well. Season with salt and pepper.
- 6
Nestle the meatballs and sausages back into the sauce. Bring to a gentle simmer.
- 7
Partially cover and cook on low for at least 3 hours, stirring every 30 minutes. The sauce will deepen in color and thicken.
- 8
Cook spaghetti according to package directions. Serve sauce over pasta with extra grated Pecorino.