Description
It was originally published — in the grocery ads — in the 1950s.
This is a very long-simmered, old-school red gravy. It will take all day to prepare so clear your schedule!
Prepare the meatballs as the gravy cooks.
Ingredients
- Butter
- Green Onion
- Yellow Onions
- Celery
- Green Bell Peppers
- Parsley
- Garlic Cloves
- Seasoning
- Fresh Bay Leaves
- Italian Tomatoes
- Tomato Paste
- Tomato Sauce
- Sugar
- Salt And Pepper
- Ground Beef
- Yellow Onion
- Bell Pepper
- Fresh Garlic Cloves
- Eggs
- Italian Seasoned Breadcrumbs
- Olive Oil
Instructions
- To make sauce: melt butter in a large heavy pot
- Add the green onions, yellow onions, celery, bell pepper, parsley, garlic, and italian seasoning and saute over medium heat for 15 minutes
- Add the bay leaves and whole tomatoes and mash tomatoes against the side of the pot to crush
- Lower heat and simmer for 1 hour, then add tomato paste and sauce, and salt and pepper to taste
- Cover and let simmer 2 hours
- Add sugar, cover and let simmer another 2 hours, stirring occasionally
- If the sauce looks too thick a little water may be added
- Prepare meatballs by mixing all ingredients, except olive oil, together
- Roll into 1- to 2-inch balls
- Heat a few tablespoons of oil in a large skillet and saute in batches until nicely brown
- Set aside
- Add meatballs to sauce and continue simmering another 30 to 45 minutes
- Remove bay leaves
- Serve over spaghetti and top with freshly grated romano cheese