Virginia’s Italian Gravy
Ingredients:
3 cans crushed tomato’s (32oz)
3 cans tomato paste (the small ones)
1 small onion, chopped fine
3 cloves garlic, chopped fine
2 TBSPS Italian seasoning
1 TBSP Salt and 1 TSP Pepper
1 Cup Red Wine
Extra Virgin Olive Oil
Meat:
Meatballs (see recipe)
Italian Sausage (Hot or Sweet or a combination)
Country Spare Ribs
Anything else you may like or have (we’ve put leftover beef and chicken wings in, Vince LOVES pigs feet in it!!)
Directions:
Make the meatballs and start frying them in the olive oil. While you are frying them start the gravy.
Put the 3 cans of crushed tomatoes in a large pot, fill each can ½ way with water, swish it around and add to pot.
Season with Italian Seasoning, Salt & Pepper. Bring to a boil and then immediately start simmering. After about 30 minutes add the red wine.
Fry the meatballs in one pan with olive oil while in another pan start frying the rest of the meat. They don’t have to be completely cooked, they will finish cooking in the gravy, but brown them well. As they are complete drain them for a couple of minutes then add them to the gravy.
When the meatballs are done DO NOT DISCARD THE OLIVE OIL!!! You need it for the next step.
Empty out all of the Olive Oil except leaving the bottom of the pan coated. Add the onion and garlic and the tomato paste, and cook sauté about 5 minutes. Add ALL of this to the pot of gravy. If it seems too thick add some more water.
Simmer about 2 hours, continually stir and taste for seasoning.
Meatballs
1 ½ pounds ground lean beef
1 ½ pounds ground pork
3 large eggs
1 ½ cups freshly grated Pecorino Romano cheese
3 tablespoons chopped Italian parsley
3 small garlic cloves, peeled and minced
3 cups Italian seasoned breadcrumbs
2 cups lukewarm water
Salt & pepper to taste
Olive Oil for Frying
Mix meat with eggs, cheese, parsley, garlic, and salt and pepper to taste.
Blend breadcrumbs into meat mixture. Slowly add water, a little bit at a time to moisten.
Shape the meat mixture into balls.
Heat enough olive oil to coat the bottom of the pan well and begin frying meatballs.
When bottom half of meatball is very brown and slightly crisp turn and cook top half.
Remove from heat and drain.