Linguine with Sunday Gravy

My husband I love Italian food of any kind or sauce.  We even make our own sauce with fresh tomatoes. Now neither of us had one drop of Italian blood in us. I'm English, German, and Dutch, with little Irish, and my hubby is Irish and Scottish. so we had never made Sunday Gravy.  In the Chicago area and on the East coast, sauce with just tomato and basil is just sauce.  Gravy is when you add Italian sausage and meatballs, which are cooked for hours on the stove top, and typically made on Sunday with whole family coming over. My hubby found this recipe  for Sunday Gravy and wanted to make it , when his daughter and her husband were coming over, even though there would only be four people eating.  We love leftovers, and we could freeze some for later.

The gravy turned out so well, so thick and hearty, with the sausage meatballs, tomatoes and herbs, cooked for hours into the best sauce that I have ever tasted,.  Your kitchen smells amazing the with all the herbs spices in the sauce wafting through your kitchen. Now, this is not low calorie, low fat, or low sodium at all.  However, this a day for all things in moderation. You can have a meal like this one, and still maintain a healthy lifestyle.  Just don't eat this everyday:)  My hubby even made the meatballs out of ground sirloin, and we used no salt tomatoes, and added no additional salt, but the sodium  is still way up there, due to the Italian Sausage,  The gravy is out of this world.  Do you make sauce or gravy?

Scott made his meatballs, which are wonderful!!!  We like golf ball sized meatballs, rather that tennis ball sized meatballs. How do you like your meatballs. You are going to absolutely love this sauce, unless you have a family recipe. Enjoy!

Linguine with Sunday Gravy and Scott’s Meatballs

Adapted from dashrecipes.com

Olive oil 2 Tbsp

1 lb sweet Italian sausage links, cut in 2: chunks

In Dutch oven, lightly brown sausage chunks in olive oil, and set aside.

 Scott’s Meatballs

1lb ground beef 96/4 ground sirloin

1 medium onion, diced

3 cloves garlic, diced

1/4 c Parmesan cheese

1/4 cup mozzarella cheese, grated

1 tsp Italian seasoning

3/4 c breadcrumbs

2 eggs, lightly beaten

1/4 c olive oil, if needed

Saute onions and garlic until soft, in oil left in Dutch oven, adding more if needed.  Transfer to large bowl leaving oil in pan. Add remaining ingredients to onion mix in bowl.  Mix well.  Form into 1 1/2 “ balls. Lightly brown meatballs, not cooked through, and add to gravy.

Ingredients for Gravy:

 3 tbsp olive oil

1 large onion, diced

2 tsp Basil or 2 Tbsp. Fresh Basil

5 cloves of garlic crushed

2 tsp oregano or 2 Tbsp fresh Oregano

2 (28-oz) cans plum tomatoes

2 28 oz) cans crushed tomatoes

2 c water

1 cup dry red wine

4 tsp of sugar or to taste

1 lb sweet Italian Sausage (see above)

1 lb meatballs (see above)

Directions for Gravy:

1. Heat oil in a large ­stockpot for 30 seconds. Add onion and sauté for 3 minutes. Add 1 Tbsp basil, garlic, and oregano. Sauté for 1 minute.

2. Add tomatoes, water, wine and sugar. Bring sauce to a boil, reduce heat to a simmer, and add sausage and meatballs.

3.Simmer for 3 to 4 hours, stirring ­occasionally to make sure nothing sticks to the pot. Remove meats to a platter. Stir in remaining basil. Taste and add salt, if needed.

4. Serve over pasta of your choice.

  I am linking the recipe to Brandie's Weekend Potluck@The Country Cook.  Hop on over there and check it out~  So much fun!