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1
Prepare the meats: In a large skillet, brown all the meats in the olive oil.
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2
There is no need to cook the meats all the way through.
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3
Remember to pierce the sausage before cooking to allow fats and water to be released.
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4
Set meats aside.
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5
Prepare meatballs: Combine all ingredients except the olive oil in a large bowl.
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6
Form the meatballs with your hands (there should be about 12).
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7
Fry in the olive oil over medium heat until browned, but not cooked all the way through.
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8
Set aside.
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9
Prepare the gravy: Saute garlic in the olive oil in the same skillet used to saute the meats.
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10
Add tomato paste and cook for a few minutes.
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11
In a large saucepot, combine the remaining ingredients except the meats and the tomato paste-garlic mixture and simmer.
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12
When the mixture begins to bubble, add all the meats and the meatballs and the tomato paste-garlic mixture.
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13
Stir about every 15 minutes, being sure to scrape the bottom of the pot to prevent burning and sticking.
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14
If the gravy seems too thick, add a little water at a time.
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15
Simmer for about 3 hours, keeping the lid of the pot slightly askew to prevent condensation of the gravy.
