Made a big ole' pot of red gravy this morning. Started around 7:00am. My red gravy starts out by dicing two big onions into the large gravy pot. Then add 6-8 garlic cloves which have been peeled and then run through a garlic press. Then add 1/4 cup of olive oil. Cook the onions and garlic with the lid on the pot (to retain the moisture) until the onions are translucent. Then, add four (28oz) cans of crushed tomatoes, two 15oz cans of tomato sauce, and one 12oz can of tomato paste. Toss in 1/2 cup of finely chopped fresh parsley, two tsp of oregano and two tsp of basil. Stir it up real well and put on the burner at a very low simmer. Now brown 1.5lbs of country spare ribs (separated) in a frying pan. When they are thoroughly browned, let then drain a bit and then add them (bones and all) to the gravy. Next add 2 lbs of sweet Italian sauzzitch. I cut them into 1" chunks. When they are browned, let them drain on a paper towel for a few minutes and then add to the gravy. Do not add the paper towel. And lastly the meaty balls.....one pound of 80/20 ground beef, and two pounds of ground pork, and about 1/2 to 2/3rds a cup of bread crumbs. Mix it all together real well, roll your balls, and then brown in the frying pan. When browned, drain on a paper towel, and add to the gravy. The balls, not the paper towel. Very low simmer for 2-3 hours, stirring often. After 2 or 3 hours, remove the lid to allow some of the water to evaporate off- the gravy will thicken up a bit. Now add some brown sugar to knock down the acidic taste and add some sweetness. I add about three heaping tablespoons. Simmer for another 2 hours or so without the lid, again stirring often. Serve with your favorite pasta, some italian bread, and a nice salad. Enjoy. My apologies I forgot to get a pic of the spare ribs before I added them. Italian sauzzitch Meaty balls gravy before everything added gravy when done.