Sunday Gravy

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Step 1

Cut the pepperoni into chunks about 2" thick

Step 2

Cut each sausage link into thirds

Step 3

Put about 1-2 Tab. Olive oil into a large stock pot over med to med-high heat

Step 4

Add the pepperoni and sausage to the pot, working in batches so they're not crowded. Brown them, remove from the pot and put aside in a bowl (they won't be fully cooked and that's ok). If the oil smokes or if the meat starts to burn, turn the heat down a little bit.

Step 5

As those are browning you can put together the meatballs. Mix all meatball ingredients - except the water - in a large bowl. It's easiest to mix it all together with your hands so that all the ingredients are incorporated well. If the mixture seems a little dry or really sticky, add a few tablespoons of water, this will make the meatballs more tender and not super dense.

Step 6

Form the meatballs with your hands, (whatever size you like, I always make them about 1 ½ -2" in diameter) and then add them to the stock pot & brown them on all sides, working in batches. As they finish browning, add them to the bowl of browned sausage & pepperoni. Again, they won't be fully cooked, that's ok. Just be careful when you transfer them to the bowl because they could fall apart since they're still raw in the middle.

Step 7

After all the meat is browned you'll have lots of brown bits in the bottom of the pan. That's good stuff, don't throw it out! Pour about ½ cup of the crushed tomatoes into the stock pot and use them to deglaze the pan (the acid in the tomatoes will clean all that up. See? Science.) Just take a wooden spoon and scrape the bottom of the pan mushing the tomatoes all around until the bottom of the pan is clear.

Step 8

Add the remaining cans of crushed tomatoes & the can of tomato paste to the pot. Fill one of those large crushed tomato cans with water and add that to the pot. Add a little salt and pepper (you can taste it later and add more if needed), add the bay leaf, and add a pinch (about 1/4 tsp) of baking soda (it takes away the bitterness of tomatoes without making it sweet like sugar would. Sweet sauce is just wrong). Stir until combined.

Step 9

Now add that huge bowl of meat to the sauce including any drippings from the bottom of the bowl. Stir gently to get all the meat covered by the sauce.

Step 10

Turn the heat to medium-low it comes to a low simmer. Let it simmer, uncovered, for at least 90 minutes. By this time the meat should be cooked through. If you like a thicker sauce, simmer longer.

Step 11

Cook some pasta, and for the love of God don't rinse it after you strain it. Put the sauce and the meat on top of the pasta... enjoy!