The Sunday Gravy

• 3 28oz cans Red pack tomato sauce
• 1 28 oz can Red pack crushed tomatoes
• 1 28 oz can water
• 8 pork spare ribs, seperated
• 8 sweet or hot Italian sausages Browned & cut in half
• 20 meatballs, my recipe to come.
• 1 medium onion chopped
• 8 cloves garlic minced
• 1/2 cup chopped fresh Italian parsley
• 3 Tablespoons dried oregano
• 2 Tablespoons dried basil
• 1 Tablespoon each salt & pepper
• 3 heaping Tablespoons of Parmesan cheese
• 1/2 teaspoon sugar (optional)
• 1 cup red wine
• 1 cup extra virgin olive oil
• 2 bay leaves

1. 1.tour the tomato sauce, crushed tomatoes and water in a saucepot and cook on medium heat until it begins to simmer then reduce the heat to low.
2. 2.tdd the oregano, basil, salt, pepper, bay leaf and sugar. Stir to blend all ingredients.
3. 3.tdd the oil to a frying pan and brown the spare ribs & sausage on medium heat and add them to the sauce. Turn off the heat to the oil and at this time begin to make your meatballs.
4. 4.tn the same oil brown the meatballs and add them directly to the sauce.
5. 5.tore out most of the oil being careful not to lose any of the brown bits in the bottom of the pan.
6. 6.tdd the onions and garlic and return to heat. Cook on low for 3-4 minutes.
7. 7.tdd red wine to the garlic and onions and deglaze the pan for 4-5 minutes or until the wine is reduced by half.
8. 8.tdd the garlic, onion and wine mixture to the sauce and stir to blend.
9. 9.tdd the fresh parsley and Parmesan cheese and stir.
10. 10.took on low heat for no less than 4 hours. Stir every 10-15 minutes.
11. 11. Serve with what ever pasta you like. I prefer spaghetti. Enjoy! T and family

red pack, red pack, water, pork spare ribs, sweet, meatballs, onion, garlic, fresh italian parsley, oregano, basil, salt, parmesan cheese, sugar, red wine, extra virgin olive oil, bay leaves

Taken from www.epicurious.com/recipes/member/views/the-sunday-gravy-1238710 (may not work)