Sunday Gravy And Baked Ziti

This is taken from the soprano's family cookbook. I make the sauce first and then use it for baked ziti. You can skip that step and eat with spaghetti noodles. It's fairly labor intensive but will keep for a while. I usually freeze it in portions for later.

Steps

To make the sauce , heat the oil in a large heavy pot over medium heat.

Add the garlic and cook for about two minutes or until golden.

Remove and discard the garlic.

Stir in the tomato paste and cook for 1 minute.

With a food mill , puree the tomatoes , with their juice , into the pot.

Or , for a chunkier sauce , just chop up the tomatoes and add them.

Add the water and salt and pepper to taste.

Add the pork , veal , and sausages and basil and bring the sauce to a simmer.

Partially cover the pot and cook over low heat , stirring occasionally , for 2 hours.

If the sauce becomes too thick , add a little more water.

Meanwhile , make the meatballs.

Combine all the ingredients except the oil in a large bowl.

Mix together thoroughly.

Rinse your hands with cool water and lightly shape the mixture into 2-inch balls.

Heat the oil in a large heavy skillet.

Add the meatballs and brown them well on all sides.

Transfer the meatballs to a plate.

After two hours , add the meatballs.

Ingredients

olive oil, garlic cloves, tomato paste, tomatoes, water, salt & freshly ground black pepper, fresh basil leaves, ground beef, plain breadcrumbs, eggs, garlic, pecorino romano cheese, fresh flat-leaf parsley, salt, fresh ground pepper, ziti pasta, ricotta cheese, mozzarella cheese