Sunday Gravy

Olive oil
2-3 pounds lamb neck (can use veal, pork or beef short ribs)
1 package sweet italian sausage
Meatballs (see Meatball recipe)
Braciole (see Braciole recipe)
1 onion
5 cloves of garlic
3 28 ounce cans crushed tomato
3 28 ounce cans peeled plumb tomato
1 can (use empty tomato can) of water
6 tablespoons sugar
1 sprig fresh oregano
Handful of fresh basil
Salt
Pepper
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You can be making the meatballs and braciole in advance, but you can do it at the same time.  You don't want to cook the meatballs all the way, they will cook more in the sauce and you want to cook the braciole in the sauce pot.

In a hot stock pot, add a couple tablespoons of olive oil, lamb neck and sausages.  Cook the meat just to brown.  Once they are browned, remove from the pot and brown the braciole.  Remove the braciole from the pot and put with the other meat.

In the stock pot add your onion (diced), garlic (pressed), oregano, salt and pepper, basil (chopped), tomatoes, water, sugar and all the meat (including meatballs).  Bring to a boil, then turn down and simmer for 4 to 5 hours.