Italian Gravy

INGREDIENTS:

• 3 Tbs oil
• 2 med onions chopped
• 2 boneless pork chops
• 1- 28 oz can of diced tomatoes
• 3- 28 oz cans of crushed tomatoes
• 4 cloves garlic minced
• water
• Basil-to taste
• grated pecorino romano or romano cheese
• 3 Small cans of tomato paste
• 1/4 C. sugar
• 1 lb Hot Italian sausage

Meatballs:

• 1 lb. ground beef
• 1 tsp dried parsley
• 1/2 tsp salt
• 1/4 tsp ground pepper
• 1-2 Tbs garlic powder
• 1 C. breadcrumbs
• 1/8 Cup grated parmesan or pecorino romano cheese

DIRECTIONS:

1. In a big stock pot on LOW heat, add oil, onions, and pork chops. Brown up for 1 hour to caramelize the onions.
2. After the hour add the cans of tomatoes. Take each tomato can and fill it 1/4 full of water, getting the last bits of tomatoes off the cans. Add to the pot.
3. Stir and cook for 30 minutes on med-low heat.
4. After 30 minutes, add the cans of tomato paste.
5. With the empty cans of tomato paste, fill each up with water and add to the pot.
6. Add basil, parsley, oregano, and Italian seasoning. As much as you like. (You don’t need to add seasoning if your tomatoes already have the Italian seasonings in them.
7. Add the sugar. This is to cut the acidity of the tomato. You can add more depending on how you like the taste.
8. Add your romano cheese to the sauce. The amount is up to you. Not only will this bring you incredible flavor it will also thicken the sauce.
9. Quarter sausage links and add in the sauce. Cook for 2 hours. A half-hour into cooking, add meatballs.
10. with your hands mix all ingredients well. If you have fatty ground beef, then add more breadcrumbs. If you have leaner meat you can use less.
11. Roll into balls and drop into the pot.
12. let the pot simmer for 1-1/2 hrs.