Ha, gravy is an Italian American thing, goes back forever, most true Italian Americans call it gravy, it was my grandma Rose that referred to it that way since I can remember, so it’s gravy to me. And “pasta” was always “macaroni.” Traditions.
On to my recipe…well, I’m not going to share the exact quantities (fuhgeddaboudit) as it is somewhat of a secret, but I’ll give you the breakdown of the meatballs and gravy.
- Equal parts: ground veal, pork and beef
- Diced yellow onion
- Chopped Garlic (generous)
- Bread crumbs
- Italian parsley
- Shredded Romano cheese
- salt and pepper to taste
Mix well, you don’t want them too dry or too moist, just right. Roll into tight balls and toss in a little flour. Then brown (just a bit) on each side in the pan you are going to make the gravy in. Do in batches and set on plate once browned.
I keep it simple, EVOO (extra virgin olive oil), fresh tomatoes (or canned whole tomatoes, spend the extra $ and get San Marzanos), garlic, basil, salt, pepper. I puree all of the above. Add to pan/pot you made meatballs in and bring to a SIMMER – DO NOT BOIL. There is most of the secret, you boil meatballs they get hard, you simma them and they will fall apart with a fork. Now let em cook in the gravy a minimum of 3-4 hours. I like to make the day ahead, refrigerate, then warm up for an hour or so the next day. Serve with your favorite macaroni, I prefer Rigatoni.