Sunday Gravy Recipe
slow simmered beef and pork sunday gravy | trattoria meatballs | mafaldine | pecorino Romano | torn basil
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Gravy Base
Meatballs
Pasta & Garnish
Method
Gravy Base
- 1
- 2
Add the canned tomatoes (with juice), beef broth, dried oregano, salt, and black pepper. Bring to a simmer, then reduce heat to low and cover. Simmer for at least 2 hours, stirring occasionally.
Meatballs
- 3
Make the Meatballs
In a large bowl, combine ground beef, ground pork, breadcrumbs, grated Parmesan cheese, beaten eggs, chopped parsley, garlic powder, salt, and black pepper. Mix until well combined.
- 4
Form the mixture into meatballs, about 1-1.5 inches in diameter.
- 5
After the gravy has simmered for 1 hour, gently add the meatballs to the pot. Cover and let them cook in the gravy for another 30-45 minutes.
Pasta & Serving
- 6
Cook the Pasta
While the meatballs are cooking, bring a large pot of salted water to a boil. Add mafaldine pasta and cook according to package instructions until al dente. Drain and set aside.
- 7
Serve
To serve, place a portion of pasta on a plate, top with the Sunday gravy and meatballs, and sprinkle with grated Pecorino Romano cheese and torn basil.