Sunday Gravy & Meatballs

pasta

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.

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