ITALIAN SUNDAY GRAVY-RECIPE HANDED DOWN FROM NONNA.
Italian Sunday Gravy will get your family to the table like nothing else. Rich, hearty tomato sauce spiked with wine, succulent cuts of pork and meatballs.
Provided by Kathleen
Categories Main Course
Number Of Ingredients 19
- Heat oven to 425 degrees. Line 2 large, rimmed baking sheets with aluminum foil. Brush the foil with olive oil.
- Arrange (in a single layer) pork neck bones or country-style ribs on one baking sheet and the Italian sausages on the second baking sheet. Brush the tops of all the meats lightly with olive oil.
- Cook meats in the preheated oven, until deep golden brown on all sides, turning as needed to cook evenly. Allow approximately 1 hour for the pork necks and ribs and 40 minutes for the sausage. Set cooked meats aside.
- Meanwhile, in a very large, heavy-bottomed stock pot, brown ground beef and pork, over medium heat, crumbling into small pieces. Remove ground meats to plate and set aside.
- Drain all but 2 tablespoons of the fat from the pan. Add onions, minced garlic, and carrots and cook over medium heat for 6-8 minutes until they soften and begin to caramelize.
- Add the wine to the pot and cook, scrape up any brown bits from the bottom of the pot. Continue to cook until the wine is reduced by half.
- Add whole tomatoes with their juices, tomato paste, water, bay leaves, oregano, fresh basil, rosemary, salt, and pepper.
- Add the browned grounded meats, pork necks or country style ribs, and sausages back to the pot. Bring the gravy to a boil then reduce the heat and simmer.
- Simmer, uncovered for about 3 1/2--4 1/2 hours. If you have the temperature right, you should see a cheerful little bubbling on the surface of the gravy. Moderate the heat to maintain this gentle simmer throughout out cooking time.
- Stir occasionally so the meats don't stick. If the gravy becomes too thick as it simmers, add water. (If it's simmering gently, you shouldn't need to add any extra water.)
- While the sauce simmers, make the meatball. After the sauce has cooked for 3 1/2 - 4 1/2 hours and is nice and thick, give it a very good stir, digging down to the bottom of the pot, then add the meatballs. Continue to simmer the gravy without stirring for another 30-40 minutes, or until the meatballs are hot and the flavors marry. Remove bay leaves. You're READY to Serve. Mangia! Mangia!
Nutrition Facts : ServingSize 1 /12 of the recipe, Calories 768 kcal, Carbohydrate 35 g, Protein 40 g, Fat 48 g, SaturatedFat 15 g, Cholesterol 288 mg, Sodium 1434 mg, Fiber 5 g, Sugar 19 g
CLEMENZA SPAGHETTI SAUCE FROM THE GODFATHER
Clemenza's Sauce scene in The Godfather is iconic, and it actually tastes amazing!! For our Godfather movie night, we recreated his sauce recipe using tomatoes, sausages, and meatballs. It's perfect for a special night in or just a family dinner!
Provided by Kim and Kalee
Categories Movie Night Food Ideas
Number Of Ingredients 9
- In a large pot, heat the oil over medium to low heat.
- Add in your garlic and cook with the oil for 1-2 minutes being careful not to let it the garlic burn.
- Add in your cans of tomatoes and paste. Stir continuously until the sauce is smooth (about 7-10 minutes).
- Add in your cooked meats and stir until incorporated.
- Add a splash of wine and sugar to taste.
- Reduce the heat to medium low and let the sauce simmer for 20 minutes - stirring occasionally. (You just want it to simmer vs a full boil).
- Serve over your choice of pasta.
Nutrition Facts : Calories 372 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 51 milligrams cholesterol, Fat 24 grams fat, Fiber 6 grams fiber, Protein 17 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 840 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
CLEMENZA SUNDAY SAUCE ITALIAN GRAVY
Meatball Sunday Sauce from The Godfather ? "THIS IS NOT The RECIPE" This Is My Recipe .. The Recipe for CLEMENZA'S MOB WAR SUNDAY SAUCE from The GODFATHER can not be published .. The RECIPE For CLEMENZA'S SUNDAY SAUCE GRAVY "GODFATHER STYLE" is in a the eBook "CLEMENZA'S MEATBALL SUNDAY SAUCE" by Daniel Bellino ... It's only .99 Cents on AMAZON KINDLE ... This is my Family Recipe, which is awesome, so?
Provided by Danny Bolognese
Yield 14 cups, 14 serving(s)
Number Of Ingredients 16
- Preparation For MEATBALLS.
- 1. Mix all ingredients except olive oil in a large bowl.
- 2. Shape Meatballs into whatever size you prefer; small.
- medium or large.
- 3. Fry Meatballs in olive oil over a medium heat until they are nicely browned.
- Preparation For GRAVY (SAUCE).
- 1. Place onions in olive oil in a large pot. Sauté onions over a low flame for 4 minutes. Add garlic and sauté on low flame with onions for 3 minutes.
- 2. Add all the tomatoes and water. Raise flame to high. Bring the tomatoes up to the boil, then lower the sauce to a very low simmer.
- 3. Cut the spareribs in-between the bones so you have individual Ribs. Add to pot.
- 4. Place sausages in a separate pot fill with water. Bring to boil, then simmer for 10 minutes. Drain the sausages and add to pot with sauce.
- 5. Make the Meatballs ( recipe follows) up to the point where they have cooked in the oven for 10 minutes.
- 6. Let all ingredients simmer for 1 hour and 15 minutes.
- 7. Add meatballs to pot and let simmer one hour longer.
- 8. Serve the sauce with your favorite Short Pasta such as Rigatoni, Gnocchi, or Ziti.
- NOTE: The sauce should simmer on a very low flame. It is important to stir the bottom of the pot with a wooden spoon every few minutes to keep the sauce from burning.
Nutrition Facts : Calories 769.9, Fat 47.6, SaturatedFat 15.9, Cholesterol 172.9, Sodium 1480.8, Carbohydrate 39.8, Fiber 9.6, Sugar 2.3, Protein 51.4
ITALIAN SUNDAY SAUCE
Start this sauce on Sunday morning and fill your kitchen with amazing aromas that will have your family asking when dinner's going to be ready! It's full of rich, sweet tomato flavor, subtle herbs, and savory, tender meat that's cooked right in the sauce. Ladle it over your favorite pasta and serve with buttery garlic bread.
Provided by NicoleMcmom
Categories Tomato Pasta Sauce
Number Of Ingredients 16
- Sprinkle neck bones on all sides with salt and pepper.
- Heat 4 teaspoons oil in a large, heavy-bottomed stockpot or Dutch oven over medium-high heat. Place neck bones in the pot and cook for 6 minutes, flipping halfway through. Transfer to a plate.
- Add sausage links to the drippings and brown for 3 minutes on each side, adding remaining oil as needed. Set aside with the pork.
- Add onion to the drippings and season with salt. Cook, stirring often, until onion is soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomato paste and cook for 1 minute.
- Add tomato puree and crushed tomatoes, than add water and sugar; cook, stirring constantly, until smooth. Add bay leaf. Rub basil and oregano between your fingers to release the aroma and add to the sauce.
- Slice sausages into large chunks and return to the pot with the neck bones; bring to a simmer, stirring occasionally. Add meatballs, reduce heat to low, and simmer, stirring occasionally, for 4 to 6 hours.
- Remove neck bones and bay leaf. Remove any meat remaining on the bones, shred, and return to the sauce.
Nutrition Facts : Calories 569.4 calories, Carbohydrate 28.5 g, Cholesterol 144.6 mg, Fat 32.3 g, Fiber 5.5 g, Protein 42.8 g, SaturatedFat 10.8 g, Sodium 2035 mg
ITALIAN SUNDAY GRAVY
Cher in Texas, Riffraff, and Bratty 1 have inspired me to post this recipe. It is a very humble dish and is usually my Sunday dinner. It is the Sunday dinner of many Italian-Americans. I know there are probably a million ways to make this dish--please give my version a try.
Provided by Richard-NYC
Yield 8-10 serving(s)
Number Of Ingredients 19
- Heat oil in very large Dutch oven.
- Add garlic and onions and saute until soft.
- Add tomato paste and stir to combine.
- Add crushed tomatoes and spices.
- Stir bring to boil, lower heat to low--cover and simmer.
- Meanwhile combine all meatball ingredients (except for flour and oil).
- Form into balls about 2-1/2 inches in diameter.
- Dredge meatballs in flour.
- Fry meatballs in oil in skillet a few at a time until browned on all sides (not necessary to cook through they will cook in the sauce) Add fried meatballs from skillet directly to simmering sauce.
- Stir and bring sauce back to a simmer.
- Place sausage in pot and cover with water.
- Bring to a boil and boil about 5 minutes to remove some of the fat.
- Brown boiled sausage in skillet.
- Place browned sausage in simmering sauce.
- Bring sauce back to simmer---cover and continue simmering for 2 hours over low heat---stir occassioanlly.
- Remove meatballs and sausage from pot and place on serving dish.
- Toss sauce with cooked pasta--You will have enough sauce to coat two pounds of cooked pasta.
- This freezes very well!
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Top Asked Questions
What is Sunday gravy?Sunday Gravy is a traditional Italian-American recipe that combines a hearty tomato sauce with several types of meat. Various cuts of beef or pork, as well as delicate meatballs, are cooked in the sauce until tender and served along with pasta that’s been tossed in the flavorful sauce.
What is Clemenza's sauce from the godfather?Clemenza's Sauce scene in The Godfather is iconic, and it actually tastes amazing!! For our Godfather movie night, we recreated his sauce recipe using tomatoes, sausages, and meatballs. It's perfect for a special night in or just a family dinner!
How to make old school Italian gravy?Rich and delicious, this Old School Italian Gravy is a perfectly crafted sauce that is simmered all day and is great for any Italian dish! Heat a large stock pot over medium high heat and add in the olive oil. Once the the olive oil begins to shimmer, add in the beef bone and cook till browned on all sides, about 5 minutes.
What is the best tomato base for Italian Sunday gravy?Marinara is a simple red sauce, often just garlic, herbs, and tomatoes, with no onions. A really high quality, preferably my homemade Marinara Sauce can be used in a pinch as the tomato base for this Italian Sunday Gravy. Quality In, Quality Out – Good canned tomatoes are an absolute necessity for this recipe.