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1
Meatballs:
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2
Place 1 tablespoon of the olive oil in skillet over medium heat, saute the onion and garlic for 3 minutes or until the onion is translucent. Set aside and allow to cool.
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3
In a large bowl, mix together the three meats with the bread crumbs, cheese, the cooled onion and garlic, parsley, salt and pepper and eggs.
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4
Shape the mixture into medium sized ovals, the size of extra large eggs. You should end up with about 22 meatballs.
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5
Brown the meatballs in 2 tablespoons of olive oil and proceed with the recipe for the famous Sunday gravy. (Alternatively, pre-heat oven to 400u00b0 , place meatballs on baking sheet, bake for 20 minutes or until golden brown)
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6
Sunday Gravy:
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7
Place the 1/4 cup of olive oil in a very large, heavy bottomed saucepot over medium heat. Saute the garlic for about 1 minute or until slightly golden.
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8
Add the tomato paste and fry it with the garlic for 5 minutes or until the paste is bubbling, constantly stirring so as not to burn it.
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9
Stir in the 12 tomato paste cans of water (9-cups) and allow to simmer for 20 minutes or until thick.
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10
Add the pureed tomatoes, the 1 1/2 whole tomato cans of water (6 1/2 cups), the oregano, salt, basil and red pepper flakes. Bring to a boil then lower the heat so that the sauce barely simmers. Place a wooden spoon under the cover to keep the pot partially opened.
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11
While the sauce cooks, place the remaining olive oil in a large skillet over medium high heat and begin to brown the meat components evenly on all sides.
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12
After the sauce has been simmering over low heat for 2 hours, add the meat to it, being careful not to break the meatballs. Make sure the meat is completely covered by the sauce and continue to cook for 1 to 1 1/2 hour more hours, stirring periodically, always careful not to break the meatballs.
