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RECIPIE: A Frank Imbergamo Favorite

Frankie’s Gravy and Meatballs
Meatballs:
2lb. ground beef
4 eggs
1-1/2 cup plain bread crumbs
3/4 cup grated Pecorino Romano cheese

Gravy (sauce):
1/2 cup olive oil
1 garlic clove chopped
1 medium onion, chopped
1 (6 oz.) can tomato paste (Flotta or Pastene)
1 (6 oz.) can water (use empty tomato paste can)

2 garlic cloves, chopped
1/2 tsp. salt
1 tsp. ground balck pepper
1 Tbsp. fresh parsley chopped

2 (28 o90z.) cans Pastene
Kitchen Ready tomatoes
3/4 can water (21 oz. use
empty Kitchen Ready can)
1/4 tsp. salt
1/4 tsp. ground black pepper 1 tsp. fresh parsley, chopped

In a bowl, mix all ingredients for meatballs with hands for about 5 minutes, until well mixed. Form about 16 meatballs and place on a platter. In a frying pan, add olive oil and when hot, add meatballs and cook on medium heat until browned. Repeat until all meatballs are browned. Place meatballs on a new platter. Do not discard the oil.

Saut? chopped onion and chopped garlic in the oil for approximately 2 minutes. Add tomato paste and cook on medium heat for 3 minutes, stirring all the while. Add can of water (tomato paste can) and cook and stir for 1 minute. Take off heat and set aside.

In an 8-quart pan, add tomatoes and cook on medium heat for 5 minutes. Add 3/4 can water (Kitchen Ready can), tomato paste mixture from fry pan, and browned meatballs. Mix thoroughly, stirring carefully with wooden spoon as not to break meatballs. Add salt, ground pepper, and parsely and cook on medium heat for the first 15 minutes, then cover and cook on low heat for 2-1/2 hours, stirring every 15 minutes to prevent sticking and burning on bottom of pan, until done.

Serve over al dente pasta and sprinkle with some grated Pecorino Romano cheese, along with crusty Italian bread and a good bottle of red wine.

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