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Italian "gravy" and meatballs

Classic sauce and meatballs.
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Prep Time 30 mins
Cook Time 3 hrs
Total Time 3 hrs 30 mins
Servings 6

Ingredients
  

Sauce

  • 1 T olive oil
  • 1 large onion chopped
  • 3 cloves garlic chopped
  • 1 6 oz can tomato paste
  • 2 28 oz cans of crushed tomatoes use Italian if available
  • 3 tsp basil or basil paste
  • 2 bay leaves
  • 1 tsp oregano
  • 1 tsp Italian seasoning mix
  • 2 T fresh Italian parsley chopped fine
  • .5 tsp salt
  • .5 tsp ground black pepper
  • Parmesan cheese optional
  • Sugar optional

Meatballs

  • 1.5 lb 85% lean ground beef
  • 1 c breadcrumbs
  • 2 large eggs
  • 1/4 c Parmesan cheese grated
  • 2 tsp basil or basil paste
  • 1 tsp oregano
  • 1 tsp Italian seasoning mix
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 T fresh Italian parsley chopped fine
  • Olive oil optional

Instructions
 

Sauce

  • Heat a large stock pot or dutch oven over medium heat. Add olive oil and onions and saute for 1-2 minutes.
  • Add garlic and stir so it does not burn.
  • Add tomato paste. Fill the can with warm water and add to pot. Stir until combined. Add 2 more cans of water and combine with paste.
  • Add 2 cans of the crushed tomatoes.
  • Turn heat down to a medium low. Add all the remaining spices.
  • Simmer, stirring occasionally. Make the meatballs.

Meatballs

  • Using a large mixing bowl, add all the ingredients and thoroughly mix using your hands. I sometimes add olive oil if the mixture is too dry/firm.
  • Shape mixture into 1.5-2" balls and add to sauce, stirring occasionally to make sure they are covered by the sauce.
  • Cook for at least 2 hours. Taste sauce for seasoning - add sugar if too acidic. Add cheese to taste. You can cook sauce and meatballs on low for up to 8 hours.

Notes

I have measurements, but I find that good meatballs are more a matter of feel. You don't want the mixture soft or gooey, because then they will fall apart, and you don't want them too firm, because then they will be rubbery. Use your judgement on whether you need to add more breadcrumbs or liquid, and always add more seasoning accordingly. Likewise with seasoning - if you prefer a spicier meatball, then increase the amounts of seasonings.
If there is a "secret" ingredient in the sauce and/or meatballs, I would have to say it's the fresh parsley. I've made them without parsley and with dried parsley, and they are not as good.