Do you call it Sauce or Gravy?

Marinara Sauce with Meatballs......some people call it sauce, some call it gravy......it's SAUCE, not gravy! Gravy is brown, SAUCE is red, guess it depends on what side of the "river" you came from. I came from the New York City side, and we called it SAUCE.....we had gravy with our turkey on Thanksgiving!  Now that we cleared that up.....what about homemade meatballs?  Not those frozen golf balls....I mean meatballs that you buy at COSTCO, or some other store.....but the most delicious homemade meatballs, fried.....not BAKED, yes fried in a little olive oil until perfection, and simmered for hours in a big pot of delicious homemade SAUCE.....with minced onion, garlic, fresh parsley, fresh basil.....simmering all day long on the stove.  That is how my mom made her SAUCE when I was growing up in New York City.....and that's how I make mine too!  

Mom started in the morning, usually on a Thursday morning, she made a big pot of sauce with all the fresh ingredients, and she always made meatballs and fried up sausage for the pot as well.  It simmered all day long, and whenever anyone went into the kitchen we always knew to "stir the sauce".......and, well, tasted it too!  Memories of my childhood always revolved around cooking.  I started cooking with my Mom at the age of 10.  I was always in the kitchen with Mom, watching her cook, tasting the food, asking questions, and helping her.  I enjoyed it so, and learned a lot, and that's why I love to cook now!  I don't feel as it's a chore, but a delight to serve delicious meals to my family and friends,....now the clean-up is another story!  Mom would always serve spaghetti, baked ziti, or cavatelli with her homemade sauce. And I do the same now, of course a salad and good Italian bread goes with the meal too. 

For the Sauce
3 cans crushed tomato's (I like Redpack, Tuttirusso, or Contadina)
1 onion minced
1 clove of garlic minced
1/2 cup of fresh parsley minced
1/4 cup of fresh basil
salt and pepper to taste about 2 tsp salt and 1 tsp pepper
2 TBS olive oil
2 TBS sugar (YES I use sugar to cut down on the acidity)
2 tsp dried oregano
1/2 cup Parm cheese
In a big stock pot, heat up and add the olive oil, and saute the onion on medium heat, then add the garlic, but lower the heat cause you don't want to burn the garlic, nothing like burnt garlic!!!!  Add the tomato's, careful they splash, parsley, basil, salt, pepper, sugar, parm cheese and oregano.  Stir with a WOODEN SPOON, I always use a wooden spoon when making homemade sauce..... bring to a boil and immediately turn down to simmer.  Now make the meatballs!!!!

Meatballs
2 pounds chop meat (85% lean would do)
1 1/2 cups seasoned bread crumbs
1 egg
1/4 cup milk
3 TBS fresh parsley
1 TBS fresh basil
2 tsp dried oregano
2 tsp salt
1 tsp pepper
1/4; cup Parm cheese
2  TBS olive oil for frying

Mix together with your HANDS......YES... you need to do this with your hands!!!  Roll into medium size balls.  Heat a skillet to medium heat with 2 TBS olive oil, and add the meatballs, do not crowd, they need room to brown.  Brown for about 2 minutes on each side, and then using a slotted spoon transfer to the big pot of simmering sauce.  Cook for 3 hours on simmer, or all day if you have that time.....uncovered.....yes uncovered, or if the tiny spattering of sauce on your stove bothers you, then put the lid on,  but not all the way, you need the sauce to thicken and with the lid on, it will not thicken!  Serve with any kind of pasta you desire, and use the leftovers for homemade pizza...... Enjoy!  YUMMO!!!!