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When I was a little boy I wasa baby sat by an Italian lady whoa madea Italian gravy for Meatballs and pasta.

First she would chop up fine one big Onion, coarse cut 3/4 of a pound of Mushrooms, fine chop 2 big Carrots, 3 stalks of Celery place all in a Saute Pan with a liberal amount of Olive Oil and 4 cloves of crushed Garlic saute until cooked.

Place sauteed vegetables in a large stock pot..with 3 28 oz cans of Crushed Tomato's, 2 6 oz cans of Tomato Paste, 1 cup of Red Wine, 2.5 28 oz cans of water, meat, or vegetable Stock, salt to taste, 3 Tblspns of Parsley flakes, 3 Tblspns Basil flakes, 2 Tblspns Oregano, Tbsp of Rosemary , Tblspn of Thyme, Big teaspoon of Sugar, Tblspns Red Pepper Flakes. and a coupla Bay leaves. All herbs are to taste and are an approximation as I just pour em in until I think it is the right amount. Water or stock amount is by sight as well. Place on simmer.

Add in your choice of Italian sausage, chicken, sauteed chopped Eggplant, sauteed Ground Beef, Pork Ribs, or Italian Meatballs.Let simmer on low 3 or 4 hours till gravy thickens and coats a spoon.

To make a meata balls. 2 lbs ground Beef, 1 lb of ground Pork, 1 cup seasoned Breadcrumbs, 2 Eggs, 3/4 C Parmesan Cheese, big Tblspn, granulated Garlic and one of Parsley flakes, lightly salt. Mix all together and form into inch and one half balls place in large saute pan with a liberal amount of olive oil and brown. Place in Italian gravy and let simmer.

Serve gravy with choice of meat over pasta. Sprinkle with Parmesan and or Mozzarella Cheese.