Anna’s Famous Italian Gravy

Many hearts have fallen in love with Anna’s Italian Gravy. It is one of the most impressive and crowd-pleasing recipes I have ever had. I remember the day we were in the kitchen and she taught me how to make this dish. We made the meatballs from scratch and the secret is the variety of meats used (pork, beef and veal). The sauce couldn’t be easier. You cook it low and slow for most of the day and the patience pays off in the end.

Anna’s Italian Gravy inspired the Circle of Friends cookbook and is a go to meal when I entertain guests. This dish has been served for holiday meals as well as several fundraising pop-up dinners where everyone was left speechless.

What I love most about this dish is it makes a ton of servings. You can easily cut the recipe in half or make the entire batch and freeze leftovers. I typically serve it over Rigatoni pasta noodles with fresh garlic bread. The crusty bread is also a secret as you need it to soak up the sauce.

Anna’s Italian Gravy Recipe:

Gravy Ingredients:

3 cans (28 oz) Cento tomato puree
2 (28 oz) cans of water
Salt & Pepper to taste
Red pepper flakes
1 bay leaf
4 leaves fresh basil (whole)
1 sprig rosemary
½ green pepper left whole
1/4 cup sugar

Meatballs Ingredients:

1lb Pork
1lb Veal
1lb Ground Beef
1 cup breadcrumbs
1 cup fine parmesan cheese
½ cup fresh parsley chopped
1 small grated red onion
Salt and Pepper
1 egg
¼ cup milk

Other Ingredients:

5 Italian Hot Sausage links
5 Italian Sweet Sausage links

Instructions:

1. Mix gravy ingredients together in large stock pot
2. Cook over medium heat to a rolling boil & stir occasionally
3. Add Italian Hot/Sweet Sausage links (whole)
4. Mix all meatball ingredients together
5. Make meatballs 1.5 inches wide
6. Add meatballs directly to Gravy (don’t’ cook meatballs ahead of time)
7. Bring sauce to boil on medium heat
8. Cook on low 5-6 hours