Sunday Gravy
Ingredients
For the Meatballs
- 1½ lbs. ground beef
- 1 egg
- 1 cup Italian bread crumbs
- 2 cloves garlic peeled and pressed
- 1/2 TBSP extra virgin olive oil
- 1 TBSP Italian seasoning blend
- Parmesan cheese to taste
For the Braciole
- 2 1 lb. flat iron steaks pounded thin
- 4 leaves of fresh basil torn into small pieces
- 2 cloves garlic peeled and pressed
For the rest
- 4 links of hot Italian sausage
- 1 red onion finely diced
- 2 cloves garlic peeled and pressed
- 2 28- oz. cans of crushed tomatoes
- 1 can V8
- 1 TBSP extra virgin olive oil
- 8 leaves of fresh basil torn into small pieces
- 1 TBSP Italian seasoning blend
- Parmesan cheese for topping
- ½ lb. fettuccini
Instructions
For the Meatballs
- Mix ground beef, egg, Italian bread crumbs, garlic, Italian seasoning, Parmesan cheese, kosher salt, and black pepper
- Shape into 12 (2″) balls.
For the Braciole
- Pound the flat iron steaks until they are very thin.
- Spread the basil and garlic over the steaks.
- Roll up the steaks, and secure them with toothpicks (like Mom did) or butcher's twine.
Gravy and Final Assembly
- Heat the extra virgin olive oil in a skillet over medium heat.
- Add the meatballs and cook, turning occasionally, until browned on all sides; transfer to a plate.
- Add the braciole and cook, turning occasionally, until browned on all sides; transfer to a plate.
- Cook sausages, turning occasionally until browned on all sides. Transfer to a plate.
- Add the red onion to the pan and sauté until softened, Add the garlic and basil and cook further for 2 minutes.
- Add the tomatoes, V8, herbs, and spices. Cook over low heat for 1 hour, stirring occasionally.
- Return the meats to the pan, and continue to cook over low heat for 3 hours, stirring occasionally.
- Cook pasta in a large pot of boiling salted water.
- Serve Sunday gravy over the pasta with the meats on the side.
- Buon appetito!