Meatballs And Gravy (spaghetti Sauce)

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 12
• 1 1/2 lbs lean ground beef
• 1 lb ground lamb
• 1 cup seasoned bread crumbs
• 1 cup romano cheese, freshly grated
• 2 eggs
• 1/4 cup milk
• 1 teaspoon lawry's seasoned salt
• 1 teaspoon basil
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 5 garlic cloves, crushed
• 2 (6 ounce) cans tomato paste
• 1 cup water
• 2 (28 ounce) cans crushed tomatoes
• 3 (28 ounce) cans tomato puree
• 1 tablespoon oregano
• 1 tablespoon basil
• 1 tablespoon parsley
• 1 teaspoon sugar
• 1 tablespoon salt
• 3 lamb bones (neckbones)

Recipe

• 1 place ground beef, lamb, bread crumbs, romano cheese, eggs, milk, seasoned salt and basil into a large bowl.
• 2 mix well with hands; shape into 24 balls.
• 3 brown meatballs in pan, making sure to keep a thin layer of water on the bottom of the pan at all times to prevent burning.
• 4 while meatballs are cooking, start the gravy.
• 5 brown onion lightly in olive oil in a large pot.
• 6 add garlic and cook 1 or 2 minutes.(do not burn.).
• 7 add tomato paste and water.
• 8 stir until tomato paste is thinned.
• 9 add remaining ingredients and mix well.
• 10 bring to a slow boil and reduce heat.
• 11 when meatballs are done, add to sauce.
• 12 simmer, covered loosely, over low heat about 2 hours, stirring frequently to prevent burning.
• 13 if sauce is too thick water may be added.