Sunday gravy with sausages and meatballs from On Top of Spaghetti…: Macaroni, Linguine, Penne, and Pasta of Every Kind by George Germon and Johanne Killeen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on September 14, 2012

    p. 126 - This is a sauce where the rich meaty ingredients don’t overshadow the bright flavours of the tomato sauce and the result is a perfectly balance dish. One note I’d add is that I believe the meatball recipe calls for too much milk relative to the quantity of other ingredients. In my case I actually had 15 oz of beef vs the 12oz called for and 1/3 cup of milk was more than enough to moisten the meatballs. Once the meatballs were added to the pan I simmered my sauce for 2 hrs covered and an additional hour uncovered. This isn’t necessary but it does further integrate the various flavours and makes your home smell amazing!! Next time I prepare this dish I’ll remove the sausage from its casings as I found the large pieces didn’t break up enough using the prescribed method. The gravy was a big hit. The meatballs were ridiculously tender and just melted in our mouths, it was tough to imagine how they’d held together. Photos here: http://chowhound.chow.com/topics/866162#7576482

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