Nanny's famous authentic Italian gravy, spaghetti sausage and meatballs.

Name: Nanny's famous authentic Italian gravy, spaghetti sausage and meatballs.
Prep time: 2 h
Cook time: 7 h
Total time: 9 h
Cuisine: European, Italian, Mediterranean
Ingredients: One pound of chop meat. or mix veal, pork and beef combination; One egg to each pound of chop meat.; 1/4 to a half cup of Italian bread crumbs.Each pound of chop meat.; 1 Tablespoons of oregano.; 6 cloves of fresh chopped garlic.; 1 teaspoon of black pepper to taste.; 1 teaspoon of salt to taste.; 1/2 pound of pork neck bones or pork chop.; 1 lbs of shop rite sweet sausages.; 1 lbs of shop rite hot sausages.; 9 6oz cans of tomato paste.; 3 28oz cans sanmarsano tomato's they only come from Italy.; 6 to 10 basil leaves (fresh); cup of locatel greated Romano cheese the rest is used as a topping on the plate when all done. save the rind in freezer for soups.; Tablespoon of black pepper; Couple teaspoons of salt optional; 106 Oz or water; table spoon of dried orageno more to taste.; 1 large yellow onion. cut in 1/8 slivers with the grain.

11 steps

Prep:2hCook:7h

This can be prepared ahead separated into containers and stored in the freezer.

Updated at: Tue, 06 Aug 2024 00:53:10 GMT

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Ingredients

6 servings

1 poundmeat

chop, or mix veal, pork and beef combination

1egg

to each pound of chop meat

¼ cupItalian bread crumbs

Each pound of chop meat

1 Tablespoonsoregano

6 clovesgarlic

fresh chopped

1 teaspoonblack pepper

to taste

1 teaspoonsalt

to taste

Mix all the meatball ingredients

0.5 poundpork neck bones

or pork chop

1 lbssweet sausages

1 lbshot sausages

for the gravy.

9 x 6 ozcans of tomato paste

3 x 28 ozcans sanmarsano tomato'

they only come from Italy

6basil leaves

fresh

Romano cheese

greated, the rest is used as a topping on the plate when all done save the rind in freezer for soups

2 teaspoonssalt

large, cut in 1/8 slivers with the grain

Instructions

Step 1

First things first make meatball recipe I forgot you need to add some Romano cheese in the meatballs about 1/2 cup. set aside.

Pot

Paper Towel

Tongs

Wooden Spoon

Cast Iron Skillet

Step 2

Fry all the sausage set aside.

Cast Iron Skillet

Step 3

Fry the pork neck bones in the sausage oil and put neck bones in the gravy pot.

Step 4

Use an ice cream scooper to make consistent size meatballs, rolling them in your hand to make them round. fry them in the sausage until golden brown and crusty. set them aside for later use.

Step 5

Add the three cans of tomatoes to the gravy pot with the neck bones set the flame on low to simmer. Stirring about every 15 minutes.

Pot

Step 6

Add all the tomato paste cans to the gravy pot except for one.

Step 7

At this time had the Romano cheese the fresh basil the salt the pepper and the oregano.

Step 8

Fry the onions that you made previously in the remaining meat oils, Until golden brown And translucent.

Step 9

Mix the remaining can of paste with some water and Fry until golden brown adding some of the gravy that is in the pot back to the frying pan. Once golden brown and dark you can add this all back to the gravy. please mix water with the paste don't add water to the oil!

Step 10

Once completed add the sausage to the gravy.

Step 11

After about 6 and 1/2 hours of simmering and stirring every 15 minutes, make your favorite pasta as directed on the package, I like it al dente. Add a little of gravy to the Bowl you're going to put the pasta in mix it so it don't stick. Make portion size servings add a hot and sweet sausage and meatballs top with Romano cheese and serve. Enjoy!