Ingredients:
- 2 pounds of ground beef
- 1 pkg of Sausage (Mild/sweet)
- Two large cans Purée
- 2 small cans of tomato paste
- fresh garlic (5 cloves chopped)
- grated Parmesan cheese
- progresso Italian breadcrumbs
- Red wine – Barefoot or 19 Crimes Cabernet Sauvignon works well
- Olive oil
- Salt and pepper
- One egg
Instructions:
Prepare ground beef:
Add to the beef the egg and Parmesan about three shakes back and forth. Do the same with the salt, pepper, and Italian breadcrumbs.
Don’t overwork the meatballs. Fry them in olive oil and garlic save the grease. It goes in the GRAVY!
OR You can bake the meatballs just to brown and save the grease. 350 bake 10 minutes, turn over and bake 10 more.
For the Sausage:
Poke the sausage, fry/brown in olive oil and the garlic cloves in the pot.
Gravy:
Add to a large pot the cans of purée. Fill each empty can with water and add to the purée in the pot.
Add the cans of paste and do the same thing with the water. Fill each paste can with water and add to the pot.
Add to the pot about three shakes back and forth of Parmesan, salt, and pepper.
Add Italian red wine and don’t be shy! Likely about half a bottle. May need to add more later.
Add the meatballs & grease to sauce and cook 4 hours stirring every 20/30 minutes.
Feel free to add more Parmesan cheese and more wine to taste!!
