Sunday Gravy & Meatballs

This makes enough for 2 meals. I usually freeze half for another time. 

 Ingredients: Sauce 

• Olive Oil 

• 2 lbs. Pork meat (I usually get meaty country ribs or you can use 1 lb. veal chunks and 1 lb.pork chunks 

• 6 large garlic cloves, minced (more if you prefer)

 • 1 small can of tomato paste 

* 1/2 small green pepper, chopped 

* 1 small onion, chopped

 • 3-28 oz. cans Italian peeled tomatoes. (I prefer the one with fresh basil inside)

 • Salt and freshly ground pepper.

• Grated parmesan cheese 

• Sugar 

• 6 fresh basil leaves torn into bits. 

• Dry basil 

• Oregano 

• Garlic powder 

 Meatballs 

• 2 lbs. Ground beef 

• 4 large eggs

 • 2 tsp. finely chopped garlic 

1 cup of bread crumbs 

• 1 cup freshly grated Parmesan cheese 

• 4 Tbsp. fresh parsley 

• 2 tsp. salt 

• Freshly ground pepper 

• Olive Oil 

 Preparation: • Heat oil in pot over med heat. Cook pieces of pork and veal. Turning occasionally for about 15 minutes or until brown on all sides. Transfer meat to a plate and cut into small chunks. 

• Add garlic to the pot and cook until golden (add a little more olive oil if needed). Stir in tomato paste and cook for 1 minute. Add onion and green pepper. • In blender, puree tomatoes with basil. Add meat and tomato mixture to the pot. Simmer for 2 hours. 

Add sugar, Parmesan cheese, garlic powder, dry basil and some oregano to taste. Tasting and adjusting seasonings to taste. Your house will smell really great at this point. 

• Mix first 7 ingredients for the meatball mixture. Heat oil and brown meatballs on all sides. After the sauce has simmered for 2 hours, add meatballs to sauce and cook another 30 minutes. 

• Serve over spaghetti or ziti.