In an American household with southern Italian roots, “red” gravy simmered with meat – which we call “gravy” and Americans call “sauce” – is a staple.  It’s one of those things that every Italian mother has her own way of doing and the recipes are often treated like national secrets.  Some like sausage in their gravy, others do not.  I happen to like my own version, which includes multiple meats but no sausage, so I am including my recipe here for the world to taste!

SUSAN’S “RED” GRAVY
Serves 8-10 (can be easily doubled)

Ingredients
1-2 sirloin tips (pounded flat, lightly sprinkled with salt, pepper, garlic powder, mint, parmesan cheese, rolled and tied tightly)
1 chicken leg
1 lamb shoulder chop
1 piece veal osso bucco
1 medium onion, finely diced
4 cloves garlic, minced
2 boxes strained tomatoes (I use Pomi brand)
1 can tomato paste
2 c water
1 c red wine
2-4 tbsp extra virgin olive oil
1 tbsp sugar (can substitute 1 pkg artificial sweetener or 1 carrot chopped into 3 pieces)
1 tbsp dried oregano
Salt (kosher) & pepper to taste

To Make
Heat olive oil over medium-high heat in heavy bottomed pot and brown all meats on all sides.  Remove from pot, transfer to platter and saute onions until translucent.  Turn heat down to medium-low, add garlic and saute until fragrant, 1-2 minutes (do not let burn).  Add water and wine and stir to remove any brown bits from the bottom of the pot.  Add oregano, sugar (or sweetener or carrot pieces), salt and pepper, stir, and return meats and any accumulated juices to pot along with tomatoes and paste.  Turn heat back to medium-high and bring to boil – watch carefully and immediately turn heat down to low once bubbles appear on surface.  Partially cover pan and simmer for a minimum of 3 hours, stirring gently every 20 minutes to ensure the sauce does not burn on the bottom of the pan.  Can be made 1-2 days ahead to this point.
If you are serving with meatballs, approximately 30 minutes before serving, ensure gravy is gently simmering and add meatballs to pot (recipe follows). If reheating, be sure to bring gravy to a simmer BEFORE adding the meatballs.

To Serve
Serve with pasta of your choice.  A couple of minutes before the pasta is ready, remove meats and meatballs from pan and place on platter to be served along side of gravy.  Drain pasta and remove to large bowl.  In our household, we always add a ladle filled with gravy to the bottom of the bowl from which we serve the pasta BEFORE we add the drained pasta and then we add another ladle of gravy and stir gently. This prevents the pasta from sticking.  Serve pasta in individual dishes and add gravy to taste.  Pass grated parmesan cheese separately.

SUSAN’S MEATBALLS
Makes 42 medium meatballs

Ingredients
1.5 lbs ground beef (90% lean)
1.5 lbs ground pork (can substitute ground turkey or veal)
5 eggs, beaten
4 cloves garlic chopped
1/2 c grated parmesan cheese
3/4 c plain breadcrumbs
1 hunk day old white bread (no crust) soaked in 1/4 c. milk and microwaved for 1 min
1/2 tsp salt
1/4 tsp pepper

To Make
Combine all ingredients in large bowl and mix with hands until fully combined.  Roll into meatballs and set on baking sheet lined with parchment.  Bake at 375 for 25-30 minutes, until just cooked through.  Remove from oven and let cool 15-20 minutes (my family likes to eat them right off the pan at this point).  Add to gravy pot and gently stir.

To Serve
If serving as part of gravy, remove from pan at same time as other meats and onto serving platter.  If serving after they have been baked, remove to platter and sprinkle very lightly with salt.