The Sunday Gravy was prepared the day before, with braciole and meatballs.
Some people put raising or pine nuts in their meatballs.
My mother also made extra, otherwise she wouldn't have had any for the Sunday Gravy, because we would have eaten them all on Saturday. In a small bowl, combine the bread with enough milk to just cover and let the bread soak for 10 minutes. Squeeze dry and chop fine. In a bowl, combined the bread with the meat, garlic, parsley, Romano cheese, eggs, and salt and pepper to taste. In a large saucepan or casserole set over moderate heat, heat the oil until hot.