Italian Meat Gravy (Sauce)

In a very large pot, add oil and sausages. Cook sausages on medium high heat until they are browned on all sides. They will not be fully cooked, this is just to brown the outsides. Cover if needed. While sausages are cooked season the lamb with salt and pepper and set aside. Once the sausages are browned, remove and set aside.

Put the lamb in the pot and brown both sides. Again, the lamb will also not be fully cooked, this is just to brown it. When the lamb is brown, remove the lamb and set aside.

Next add the garlic and the ground beef, onions and cook til onions are translucent and beef is pretty browned. Re-add the sausages, and the lamb to the ground beef mixture.

Next pour in the sauce and water, oregano and salt on high heat. Bring to a boil, but stirring often to prevent burning.

Once it comes to a boil, add meatballs and lower the heat to low- medium (more towards the low side.)

VERY IMPORTANT: Do NOT leave this sauce alone. You need to stir it every 15 minutes at most. Keep the heat low, you don’t want it to burn.

SO, What happens if you do burn the sauce or the bottom of the sauce? Well, you can sometimes salvage the sauce by following these 2 steps.

1. Do NOT stir the sauce as it will only mix the burned flavor throughout the whole sauce. Instead, pour the ENTIRE pot of sauce meat and all into another VERY large pot, be careful it will splatter.

2. After it’s in a clean new pot, continue cooking it on low to medium heat.

Cook on Low to Medium heat for about 4 to 5 hours.. At the bare minimum. Remember, the longer you cook it, the better it will taste. If after a couple hours, the meatballs seem too soft, remove them and leave the rest of the meat in the sauce to cook. The sausages will get nice and tender as will the lamb.

This is such a good sauce that you will just want to eat it alone. But, you can have it over any pasta you like.