Gary's Sunday Gravy Pasta

Steps

1. 1. Brown the sausage and meatballs

   • Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1 lb sweet Italian sausage links and brown on all sides, about 6 minutes. Remove sausages to a plate.
   • In a bowl, combine 1 lb ground beef, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan, 1 large egg, 2 tbsp chopped parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently and form into 1.5-inch meatballs.
   • Add meatballs to the hot pot in batches and brown all over, about 5 minutes total. Remove to the plate with sausages.

2. 2. Sauté the aromatics

   • Reduce heat to medium. Add 1 diced large yellow onion to the pot and cook, stirring, until softened, about 4 minutes.
   • Add 4 cloves minced garlic and 6 oz tomato paste; cook, stirring constantly, until the paste darkens slightly, about 2 minutes.

3. 3. Build the sauce

   • Pour in 2 cans (28 oz each) crushed tomatoes. Add 2 tsp dried oregano, 1 tsp dried basil, 1/2 tsp red pepper flakes (if using), and remaining 1/2 tsp salt and 1/4 tsp pepper.
   • Return the browned sausages and meatballs to the pot along with any accumulated juices. Stir to combine and bring to a gentle simmer.

4. 4. Simmer the gravy

   • Reduce heat to low, partially cover, and let the gravy simmer gently for 2 hours, stirring occasionally. The sauce will thicken and the meats will become tender.

5. 5. Cook the pasta

   • About 20 minutes before serving, bring a large pot of salted water to a rolling boil.
   • Add 1 lb spaghetti or rigatoni and cook according to package directions until al dente. Reserve 1 cup pasta water, then drain the pasta.

6. 6. Toss pasta with sauce

   • Return the drained pasta to the pot. Ladle in about 3 cups of the gravy (with some meats) and toss well, adding a splash of reserved pasta water if needed for looseness.
   • Serve in warm bowls, topping each portion with additional gravy, a meatball, a sausage link, and a generous sprinkle of freshly grated Parmesan.