1 onion, chopped
4 cloves garlic, minced
2 cans (28 ounces each) crushed tomatoes
1 can (6 ounces) tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes
1 bay leaf
Directions
Heat the olive oil in a large pot over medium heat. Add the Italian sausage and cook until browned. Remove and set aside.
In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, egg, salt, and pepper. Mix well and form into meatballs.
Add the meatballs to the pot and brown on all sides. Remove and set aside with the sausage.
In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent.
Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, and bay leaf. Bring to a simmer.
Return the sausage and meatballs to the pot. Cover and let simmer on low heat for 2-3 hours, stirring occasionally.
Remove the bay leaf before serving. Serve the gravy over your favorite pasta.
Variations & Tips
For a spicier version, use hot Italian sausage and add extra red pepper flakes. You can also incorporate other meats like pork ribs or beef short ribs for additional flavor. If you prefer a smoother sauce, blend the tomatoes before adding them to the pot. For a vegetarian twist, replace the meat with hearty vegetables like eggplant and mushrooms, and use vegetable broth instead of meat drippings.
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