Sunday Gravy is not just for Sunday's....

I love making a big pot of sauce, and I always do it a little bit different every time. So I say, take what I give you for the basics.....and make it your own!
Meatballs:
1 Pound Ground Beef (or half ground pork or veal, half ground beef)
1 Egg
Parmesan Cheese
One Clove Garlic (crushed)
Parsley (fresh or dried is fine)
onion powder
salt and pepper
bread crumbs
and a little water or milk just to moisten the bread crumbs
Now you will notice, I do not have measurement.....you can figure it out, a pinch here, a shake there. It's meatballs, it's not pharmacuetical science!!
I make my balls, and brown them in the pot that I am going to cook the sauce.

Once they are browned, you can drain some of the fat.....I personally keep it for flavor, and then skim some off of the top while it is cooking. That is up to you.
Some times I throw in some hot Italian sausage links to cook in the sauce. It makes the sauce take on a great flavor with the pork fat :o) This is not healthy cooking, this is full flavor cooking, so it is all about portion  control!
For the sauce: (I use canned tomato's....I do not sit with the family and core, and crush, and strain thousands of tomato, canned still gives you good flavor!!)
2 28oz Cans of Crushed Tomato (Cento is a good brand, but any will work...they are all the same)
Oregano
Italian Seasoning
Fresh Basil
1/4 to 1/2 Yellow Onion (diced)
One Clove Garlic (or more)
Again, eyeball your measurements...saute your onion, and put the garlic in at the last minute. You do not want the garlic browned, it gets bitter!
Pour in your cans of tomato's, and use one of those cans for water. Crushed tomato's can be thick depending on what brand you use....if you notice them to be watery, don't add as much water, and use a little tomato paste.

That is pretty much it, you make it your own.....and once you smell all of that goodness cooking on the stove....you will swear you just walked in to an Italian restaurant.....
Mangia~!