sunday gravy
(1 RATING)
My family begs me to make this sauce, once they tried it they hate the fact that I use a canned spagetti sauce. It takes a little extra time but its well worth it!
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Ingredients
- 3 - small cans tomato paste
- 2 - large cans peeled tomatoes
- 1 - bone in pork chops
- 1 - package hot italian sausage
- 1 - package sweet italian sausage
- 2 pounds 90% ground chuck
- 1/2 cup provalone cheese shredded
- 1/2 cup mozarella cheese shredded
- - chopped garlic cloves (use as much as you like)
- 1 - egg
- 1/2 cup ketchup
- - salt and pepper to taste
How To Make sunday gravy
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Step 1Using a large stock pot, pour 3 cans of tomato paste, fill the cans up with water and add to pot, then add 2 large cans of tomatoes, about 1/2 cup (more or less to your taste) sugar and a bay leaf. Start cooking on medium heat.
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Step 2Brown pork chop on both sides in a heated skillet that is lightly coated with olive oil. Add to sauce. Next cook sausages in same skillet, cup up into pieces and add to sauce.
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Step 3For the Meatballs: Mix ground chuck, provalone and mozarella cheeses, egg, ketchup and salt and pepper. Roll into balls, the size you like. Place in same skillet you cooked the other meats in. Cook meatballs. You need to turn these very carefully but using a fork or tongs, slide it under the meatballs and turn. They are fragile due to the cheeses. Add meatballs to sauce and turn to low. Turn it down below low after about an hour or so. You can start this sauce in the morning and let it cook on very very low all day. My dad and I cook it below low all night long. Make sure if you cook it all night you keep on below low, or it will burn. Once you get the hang of it, it is worth the work and the wait!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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