Real Recipes From Real Home Cooks ®

grandma's gravy

a recipe by
Diane Audette
Naugatuck, CT

I grew up watching my grandma make her sauce. She made so many great foods. I hope to post more of her recipes. She was the best cook in the world, but aren't all grandma's? This sauce is loved by many, along with the meatballs and sausages. You may also brown pork hocks for this and then simmer them in the sauce with the other meats.

serves Many
prep time 4 Hr
cook time 5 Hr
method Stove Top

Ingredients For grandma's gravy

  • 8 can
    tomato paste, 12 0z
  • 3 lb
    each, italian sweet and italian hot sausage
  • 6 lb
    ground chuck
  • 1 c
    grated parmesan cheese
  • 1 lg
    chopped onion, 4 cloves garlic chopped
  • 2 c
    italian bread crumbs soaked in enough milk to make them pasty, soft
  • 4 md
  • 2 Tbsp
    each, garlic powder, parsely, dried, salt and pepper to taste, about 1 tbsp and 1 tbsp adobo

How To Make grandma's gravy

  • 1
    Start by browning the sausages (cut into 2" pieces) I do this right in the large 10 qt pots. You'll need 2. Brown sausages well over low medium heat then remove.
  • 2
    In pan juices, saute chopped onion and garlic. I divide half between each pot. While browning and sauteeing, open cans of tomato paste. Scrape contents into a large bowl. Add just enough water to the cans to get all the paste out. When onions are brown and fragrant, add half the paste and water to each pot, stirring well. Cook for a few minutes. When heated through, add enough cold water to each pot, stirring well. Fill to about 3" from top. When this begins to boil, add sausages, dividing between the pots. Stir and simmer on low.
  • 3
    Simmer sauce on low medium. While that is simmering, make meatballs. Mix the ground Chuck with salt, pepper, garlic powder, Adobo, cheese, parsley and crumb mixture. You'll need a large bowl and your hands....clean of course. Shape into balls. Yield should be 60 balls and 50 pieces of sausage. Use another pot to fit it all if needed. I cook meatballs right in the sauce, at least 4-5 hours on low simmer. Divide the meatballs between the pots. Sauce is done when thickened and meats are tender. Stir often.