Rosa's Italian Gravy

Recipe Ingredients

2		Sweet Italian sausages
1		Pepperoni - halved lengthwise,
		And sliced crosswise into " pieces
1/2 lb	227g / 8oz	Boneless pork loin - cut in 2" squares
2 tablespoons	30ml	Extra-virgin olive oil
2 tablespoons	30ml	Onions - coarsely chopped (large)
6		Garlic cloves - coarsely chopped
3		Tomato puree - (14 1/2 oz ea)
3		Tomato paste - (6 oz ea)
1 lb	454g / 16oz	Lean ground beef
3		Eggs - lightly beaten
1/3 cup	48g / 1.7oz	Grated Parmesan cheese - plus
		More for serving
1 tablespoon	15ml	Chopped flat-leaf parsley
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 teaspoon	1.3ml	Garlic powder
8		White bread (crusts removed) - grated
1/2 cup	118ml	Red wine
1/2		Green bell pepper - cut in half
1/2		Red bell pepper - cut in half
1 cup	40g / 1.4oz	Coarsely-chopped fresh basil leaves
		Spaghetti or rigatoni - cooked according to
		Package instructions
		Optional
		Tossed salad - for serving
		Italian bread - for serving

Recipe Instructions

Preheat the broiler. Place the sausages, pepperoni and pork loin pieces on a baking sheet and cook under the broiler, turning, until browned on both sides. Reserve.

Place the olive oil in a large, heavy pot over medium-low heat. Add the onions and cook, stirring, about 10 minutes; add the garlic in the last 5 minutes. Add the tomato puree and paste, plus 12 paste cans of water. Stir well.

Bring the gravy to a boil. Stir in the reserved meats. Return the pot to a boil; reduce the heat and cover. Simmer for 2 hours, stirring occasionally.

Meanwhile, prepare the meatballs: Place the ground beef, eggs, Parmesan, parsley, salt, pepper and garlic powder in a large bowl. Place the grated bread in a separate bowl and drizzle with 1/3 cup water. Let sit 5 minutes. Squeeze the water out of the bread; add to the meat mixture and combine all of the meatball ingredients. (Do not overmix.) Form into 12 golf ball-sized meatballs. Place them on a lightly oiled baking sheet. (If the mixture seems too wet, add some breadcrumbs to it before making the meatballs.) Brown the tops of the meatballs under the broiler. Set aside.

After the sauce has cooked for 2 hours, add the meatballs, wine, bell peppers and basil. Simmer, uncovered, for 30 minutes. Serve the sauce and meats over pasta with cheese, plus salad and Italian bread if desired.

This recipe yields 8 to 10 servings.

Per serving (based on 10 servings of sauce with 2 cups cooked pasta), without salad and Italian bread: 820 calories, 112g carbohydrate, 41g protein, 23g fat, 120mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 09-28-2003

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