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Meatballs and Italian Sunday Gravy


Serves 12-14
Meatball Ingredients
1 ½ lb ground sirloin, 90% lean
1 lb ground chuck, 80% lean
5 eggs
1 cup fresh parsley, chopped
2 Tbsp Pastene Minced Garlic
1 ½ cups Pastene Grated Romano Cheese
¾ cups Pastene Italian Bread Crumbs
garlic salt & fresh ground pepper to taste
¼ cup water
Sunday Gravy Ingredients
6 Tbsp Pastene Extra Virgin Olive Oil
2 Tbsp Pastene Minced Garlic (6 cloves)
red pepper flakes to taste
5 28 oz cans Pastene Kitchen Ready Tomatoes
water, about 3 ¾ cup in total
1 cup red wine
2 Tbsp sugar
½ cup fresh basil
garlic salt & fresh ground pepper to taste
1 stick pepperoni, about a ½ lb, cut into 1” pieces
1 large beef braciole, ⅓ - ½ lb
1 ½ lbs hot or sweet Italian sausage
2 boneless pork chops
3 lbs Pastene Italian Rigatoni


by Alexia @Uhadmeatkitchen

Prep time: 30 minutes | Cook time: 5 ½  to 6 ½ hours


  • In a large bowl, combine all of the meatball ingredients.
  • Mix well with your hands. Roll into 1.5-2” balls and place on a baking sheet lined with tin foil.
  • In a large skillet on medium high, add a few tablespoons of olive oil and brown the meatballs. ***Please note your meatballs will not be fully cooked. The meatballs will finish cooking in the gravy.
  • Add the meatballs into the “Sunday Gravy” when noted below.
  • Chef’s note: To enjoy a few meatballs right out of the pan, flatten your meatball and cook thoroughly. They will be crispy on the outside and soft in the middle. They are delicious tossed with some Pastene Cherry Peppers.

Sauce & Serve:

  • In an extra large pot on medium heat, add the olive oil. Add the garlic and sauté until slightly golden brown. Add red pepper flakes.
  • Next, add in the tomatoes. Fill each empty can ¾ cup of water and swirl it around to catch the extra tomato and add it into the gravy. Mix well.
  • Next add in the wine, sugar, and basil.
  • Season to taste with garlic salt and freshly ground black pepper.
  • Next, add in the pepperoni and mix well.
  • In a large skillet on medium high, add a few tablespoons of olive oil and brown/sear the sausage, pork, and beef braciole.
  • Add all of the meats into the gravy including the meatballs and simmer on low for 5 to 6 hours, stirring frequently.
  • When the gravy is ready, bring a large pot of salted water to a boil and cook pasta until al dente. Drain well and serve topped with meats and Sunday gravy.
  • Enjoy and MANGIARE!

Product Used

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