Macaroni and meatballs (or Sunday gravy) has always been an important meal to me. Growing up, this was a familiar dinner shared with friends or family on Sunday. When I sat down to write this out I realized my recipe is quite different from my Aunt Gerri’s, which is in our family cookbook and the one I started with. Parts are the same, but I have developed my own process over the years — and the process is critical to the one-of-a-kind taste. The beginning steps do take some time, but to have a big pot of gravy simmering on the stove all day with the promise of a bowl macaroni and some meatballs for dinner, I’ll do it without hesitation.

Meatballs

  • 1 lb. ground sirloin
  • 1 lb. ground veal
  • 1 lb. ground pork
  • 1 egg, beaten
  • 1 c. unseasoned bread crumbs
  • ¼ c. tomato puree (see note below)
  • ½ c. grated parmesan cheese
  • Parsley, garlic powder, onion powder, basil oregano, salt and pepper

In a large bowl combine sirloin, veal, pork and egg. Gently mix with your hands until just combined. Don’t over mix at this stage. Add tomato puree, cheese, parsley, garlic powder, onion powder, basil, oregano, salt and pepper. Mix until everything is incorporated. Roll golf-ball sized meatballs and place on wax paper.

Gravy

  • 3 26 ounce boxes of Pomi strained tomatoes
  • 1 T. olive oil
  • 1 pound mild Italian sausage
  • 3-4 short ribs
  • 2 cans tomato paste
  • 6 cloves of garlic, minced
  • 1 c. water
  • 2 T. parsley
  • 1 ½ t. garlic powder
  • 1 ½ t. onion powder
  • 1 ½ t. basil
  • 1 t. oregano
  • salt and pepper to taste

Add strained tomatoes, parsley, garlic powder, onion powder, basil and oregano to a large stock pot.

Add olive oil to a large skillet over medium heat until shimmering. Cut sausage links in half and add to skillet along with short ribs. Brown on all sides. As sausage and short ribs are browned, add them to the pot of tomatoes. Brown meatballs in the same pan, turning until all sides are browned. Set aside on a paper towel lined plate until all of the meatballs are cooked. When all of the meatballs are done, reduce heat to low and add minced garlic. Stir garlic in the pan drippings until fragrant, about 1 minute. Add both cans of tomato paste and continue stirring. Fill each can with water and add to the pan. Stir mixture over low heat until the pan is deglazed and the brown bits are incorporated into the tomato paste mixture. Add to large pot of tomatoes, sausage and short ribs. Bring to a slight boil and then add meatballs. Reduce heat and simmer for 3 hours over low heat. Cover with lid at an angle to vent while simmering.