Step 1

In a large bowl, whisk together eggs, milk, garlic, Italian seasoning, salt, pepper and parsley. Add breadcrumbs and ground meats, and mix by hand until well combined. Do not overmix. Form the mixture into 1½-2 inch same-sized meatballs. Cover them with cling wrap and keep in the refrigerator until ready to use.

Step 2

In a large heavy bottomed pot or Dutch oven, heat 2 Tbsp the olive oil over medium high heat and brown short ribs on all sides. Remove to a plate, then brown sausage links. Remove to a plate, then brown meatballs. You will be adding these browned meats to the sauce at intervals, once cooled down refrigerate sausage and meatballs until they go in the gravy.

Step 3

Add a dash of oil if needed and sauté onion and carrots for 3-4 minutes. Add garlic and sauté for a minute.

Step 4

Add red wine and deglaze, scraping up any brown bits from the bottom of the pot. Cook until the wine is reduced by half, about 3-4 minutes.

Step 5

Add crushed whole tomatoes, tomato paste, water, basil leaves, rosemary, bay leaves, dried oregano, salt and pepper. Mix well.

Step 6

Add the short ribs to the gravy. Cover, reduce heat to medium-low and cook for 2-2.5 hours. Stir occasionally, making sure nothing is sticking to the bottom of the pan.

Step 7

Add the sausages to the gravy and cook for 1 hour, uncovered. If at any point gravy is becoming too thick, add a splash of water. (Sunday gravy is meant to be on the thick side)

Step 8

Add meatballs and cook uncovered for another one hour, stirring occasionally and making sure most of the meats are cooking, submerged under the gravy. Maintain the heat throughout so the gravy is always on a gentle simmer.

Step 9

Towards the end of cooking time, skim off the excess fact. Taste and adjust for salt and pepper.

Step 10

Serve Sunday Gravy over your favorite pasta shape, along with parmesan, fresh basil and crusty bread.