Italian Meatballs in Gravy

Ingredients:

· 16 oz Ground Beef

· 16 oz Ground Veal

· 16 oz Ground Italian Sausage (I use Mild)

· 1 Large Shallot

· 1 Large Onion

· 1 Bulb Garlic

· (Herbs to Taste)

· 1 tbsp Fresh Basil

· 1 tbsp Dried Oregano

· 1 tbsp Dried Parsley

· 1 Cup Parmesan Cheese

· 1 Cup Fresh Mozzarella Cheese

· 1 Cup Asiago Cheese (if you want a little tang)

· 2 Large Eggs (add another if the eggs are smaller)

· 1 Cup Italian Bread Crumbs. Adjust measurement so mix is dry but not to dry.

· Salt/Pepper (to taste)

Directions:

· In a large mixing bowl combine all ingredients.

· Mix well with hands.

· Let rest for about an hour. (overnight is even better)

· Form into just over golfball sized meatballs.

· (set aside in refrigerator)

Gravy (Sauce)

Ingredients:

· 2 32oz cans San Marzono Tomatoes (or whatever quality brand you can get) seeded

· 1 32oz can diced tomatoes with garlic and basil

· 1 Garlic Bulb (sliced into slivers)

· 1 Large Onion (I like Red) Diced

· 1 large Shallot (diced)

· 1/4 cup red wine

· Fresh Basil (chiffonade)

· 1 tbsp Oregano

· 1 tbsp Parsley

· Red Pepper Flakes (to taste or not)

· 2 tbsp Sugar (to taste but it helps to mellow the acidity)

Directions:

· Sweat Onions, Shallots and Garlic in a large Sauce Pot until translucent. Do Not Burn.

· Add remaining ingredients.

· Let simmer at least an hour.