Sunday Gravy & Meatballs

Traditional gravy made with meatballs and fresh pasta. I saw a dish in Italy that was basically pasta sheets instead of macaroni, so I wanted to make something along those lines for this gravy. I used the 5 lb 10 Oz can of San Marzano Organic Peeled Tomatoes for the base. I like how thin/delicate their peeled tomatoes are – definitely goes well with a thin pasta. I topped with fresh basil and parmesan cheese. No better way to spend a Sunday- enjoy!

Ingredients:

For the Meatballs

• 2 lbs 80% Ground Beef
• 3 Garlic Cloves – Chopped
• 1/2 Cup Parsley – Chopped
• 1/2 Cup 4C Seasoned Breadcrumbs
• 1/2 Cup Grated Parmesan Cheese
• 1 Egg
• 2 TSP Salt & Black Pepper
• 1 TSP Onion Powder

For the Gravy:

• 1 5 lb 10 Oz Can Peeled Tomatoes – San Marzano
• 2 Basil leafs
• 1 TSP Oregano
• 1/2 Onion – Chopped
• 3 Cloves Garlic – Chopped

For the Fresh Pasta:

• 1 1/2 Cups Semolina Flour
• 2 Eggs + 1 Egg Yolk
• 1 TSP Salt
• 1 TSP Olive Oil

Directions:

For the Meatballs:

1. Line a baking sheet with foil and spray with non stick olive oil spray.
2. Pre-heat oven to 400 degrees.
3. Mix all ingredients in a bowl and mix.
4. Form into balls (I made them a little bigger than a golf ball) and place on baking sheet.
5. Bake 40 minutes – turn halfway.
6. Start the Gravy (see below).
7. Transfer meatballs, while hot, into the gravy.

For the Gravy:

1. Heat a large pot with 2 TBS olive oil on medium heat.
2. Add onions, cook for 5-10 minutes until they start to sweat. Season with salt and pepper.
3. Add garlic, cook 1 minute.
4. Add peeled tomatoes from can, and basil leafs, and oregano. Season with salt and pepper.
5. Add 2 cups cold water, stir, and bring to a boil.
6. Once boiling, simmer with cover off. Repeat this process for 3-4 hours. Stir every 15 minutes.
7. When meatballs are done add them to the gravy.

For the Fresh Pasta

1. Add all ingredients to a blender and mix until dough forms.
2. Transfer to a flat surface dusted with flour and knead for 5 minutes.
3. Wrap tightly with plastic wrap and refrigerate 30 minutes.
4. After the 30 minutes, roll out pasta to thickness number 5 on the kitchen aid past machine.
5. Cut by hand into thick pappardelle strips.
6. Let dry for 1 hour then refrigerate or freeze.
7. Boil water, add salt.
8. Cook 3 minutes until al dente.