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Renee's Gravy and Meatballs

Renee calls it "gravy," I call it "sauce." We both call it delicioso! You will too.



Immersion blender tomatos

Golden garlic in olive oil.

Simmer 30 minutes

When frying meatballs-  Canola or Vegetable Oil

Paper towels absorb the grease   don’t fry all the way through.

Let it finish in the gravy.

Set aside.




Olive Oil – A couple of tablespoons.

2 Cloves of garlic, chopped

Big can San Marzano Tomatoes

Salt – Tablespoon,  Oregano (dry) – Couple of teaspoons, White Wine- ½ cup, Crushed Red Pepper – to taste

Immersion blender

Simmer 30 minutes



Veal, Pork, Beef- a pound of each

6 eggs (2 eggs per pound)

2 Cloves of garlic- Finely chopped

Parsley – Nice handful – chopped

Fresh Italian bread crumbs – 1 cup ++

Salt & Pepper to taste

Cheese- Reggiano/Parmesan, freshly grated- 1 to 11/2 cups



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