Thursday, August 20, 2009

Italian Gravy

After making all that tomato crush I decided to make my favorite Meatballs and Spaghetti. It's a bit of a pain, but if you make a lot of the meatballs they freeze really well separate from the sauce. After making this all day you'll feel like a true Italian Grandmother. or at least an Italian- American Grandma - Soprano style.

Italian Meatballs and Gravy

couple tablespoons olive oil
1 lb each of beef pot roast and pork loin or shoulder
1 onion chopped
4 oz prosciutto or pancetta chopped
2 cloves garlic chopped
about 5 cups tomato crush or 2  28 oz cans whole tomatoes crushed with your hands
1 cup red wine
1 teaspoon each oregano and basil

for the meatballs
2 eggs
3/4 cup fresh breadcrumbs (put some leftover bread in the blender) 
1/4 cup chopped fresh parsley
1/2 cup grated parmesan
couple tablespoons olive oil

Brown the 2 roasts in the oil and remove to a plate then add onions, prosciutto and garlic and saute about 10 min. Return the meat to the pan and add 1 cup water and cook down around 20 min. Add the rest and simmer on low turning occasionally about 4 hours or until roasts are tender then remove them and let cool. To make the meatballs put the meats in a food processor and finely chop, but not to a total paste then put in a big bowl with the rest of the ingredients, mix with your hands and then form them into 1 inch balls. Fry them in a skillet with the oil until browned. Add to the sauce and stir gently so they don't break up. If that's not enough meat for you in the gravy you can fry up a couple italian sausages, cut them up and stir in. Serve with spaghetti or pasta shape of your choice with a sprinkling of parmesan. 

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