HOW TO MAKE SUNDAY GRAVY
A meat infused tomato sauce often made on Sundays in Italian American homes. Meatballs, ribs, sausage, tomato sauce, simmered for hours and served on noodles.
Provided by Steve Cylka
Categories Main Course
Time 4h30m
Number Of Ingredients 22
Steps:
- For the meatballs, mix the ground beef, ricotta cheese, parmesean, bread crumbs, egg, milk, 1/3 cup fresh basil and salt together. Knead the mixture with your hands until thoroughly combined. Roll into 2 inch meatballs and place on a baking sheet lined with parchment paper. Bake in the oven at 400 until cooked through, about 20 minutes.
- In a large pot, pour in the strained tomatoes, wine/sparkling grape juice, sugar, dried chilies and salt. Bring to a small boil.
- When the meatballs are cooked, stir them in the gravy.
- In a frypan, heat the oil and cook the sausages until they are cooked mostly through. Stir them in the gravy.
- In the same frypan, sear the ribs for a few minutes on each side. Stir them in the gravy.
- In the frypan, add the onions, sweet red pepper, celery and garlic. You may need to add a bit more oil if the pan is dry. Also, as the veggies are cooking, this is a great opportunity to 'deglaze' the pan. There are a lot of great flavours on the base of this pan and they need to get in the gravy. Pour in a little bit of water (1/2 cup) and scrape the bottom of the pan to pull up all the bits that are packed with flavour. Once the veggies are soft, pour it all into the gravy.
- Cook the gravy at a low to medium simmer for about 4 hours, or longer.
- Cook the spaghetti or other pasta according to directions on package
- Serve the Sunday gravy with the cooked pasta.
Nutrition Facts : Calories 999 kcal, Carbohydrate 86 g, Protein 55 g, Fat 45 g, SaturatedFat 16 g, Cholesterol 164 mg, Sodium 1330 mg, Fiber 8 g, Sugar 17 g, ServingSize 1 serving
SUNDAY GRAVY
Provided by Food Network
Time 4h
Yield 10 cups
Number Of Ingredients 28
Steps:
- In a casserole or stockpot, combine the ribs with enough cold water to cover by 2 inches. Bring to a boil and simmer for 20 minutes. Drain. In a 10-quart casserole set over moderate heat, warm the oil and cook the onions and garlic, stirring frequently, for 5 minutes. Add the ribs, braciole, and sausage and cook until they're browned, 6 to 8 minutes. Add the tomatoes, herbs, and salt and pepper. Bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, for 1 hour. Add the meatballs and cook for 1 to 1 1/2 hours more. The longer the cooking time, the more concentrated the gravy will be. When the gravy is almost done, cook the pasta according to the package directions, until al dente. Drain. Remove all of the meat from the sauce and put on a platter. Pour some of the sauce into a gravy boat to serve on the side. Add the pasta to the remaining sauce and toss with a little oil.
- Braciole (Stuffed Meat Rolls): Season the meat on both sides with salt and pepper to taste. In a bowl, combine the 1/2 cup Parmesan, garlic, and parsley. Divide the mixture among the meat slices, spreading it into an even layer, and roll up each slice to enclose the filling. Secure each roll with string or toothpicks.
- Meatballs: 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, combine the bread with the meat, garlic, parsley, Romano cheese, eggs, and salt and pepper to taste. Form into 12 to 14 meatballs, about 2 1/2 inches in diameter, and chill until ready to cook. In a large saucepan or casserole set over moderate, heat the oil until hot. Add the meatballs and cook them until they're browned on all sides, 5 to 7 minutes.
SUNDAY GRAVY
This is the Sunday morning "gravy" that will energize the appetites of all in the house. Keep a few meatballs on the side for an early morning snack.
Provided by Bobdi
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 4h20m
Yield 16
Number Of Ingredients 20
Steps:
- Break stale bread into very small pieces and add to a large bowl. Add beef, Parmesan cheese, parsley, and egg. Season with salt and pepper to taste. Mix well and use wet hands to roll mixture into meatballs.
- Heat about 2 tablespoons olive oil in a skillet over medium heat. Brown meatballs on all sides, about 5 minutes per batch. Transfer meatballs to a platter. Add sausage and pork ribs to the skillet and brown, about 5 minutes per batch. Transfer to the platter with the meatballs.
- Heat about 2 tablespoons olive oil in an 8- to 10-quart pot over medium heat. Add garlic and cook just until fragrant, about 30 seconds. Add tomato paste and stir to combine. Add onion and cook until soft and translucent, about 5 minutes. Add whole tomatoes and mash using a potato masher. Add crushed tomatoes and tomato puree; cook, stirring frequently.
- Add browned sausage and ribs to the pot. Stir in sugar, basil, bay leaf, and oregano. Cook until bubbling with lid ajar, about 5 minutes. Reduce heat to lowest setting and cook, stirring frequently to prevent sticking, about 1 hour. Stir in red wine. Continue cooking about 1 and 1/2 to 2 hours more.
- Remove sauce from heat and cover. Let sit 30 minutes to 1 hour.
- Return sauce to medium heat and add meatballs. Cook, stirring frequently, until bubbling, about 5 minutes. Reduce heat to lowest setting until ready to serve.
Nutrition Facts : Calories 392.2 calories, Carbohydrate 17.5 g, Cholesterol 78.9 mg, Fat 24.7 g, Fiber 3.4 g, Protein 22.3 g, SaturatedFat 8 g, Sodium 1074.5 mg, Sugar 9.5 g
SOPRANO'S SUNDAY GRAVY (SPAGHETTI SAUCE)
Badda-bing badda-boom. Its a thing of beauty. This recipe is not a fast one, its an all afternoon dinner; But it is definitely worth it. From The Soprano Family Cookbook
Provided by Lightly Toasted
Categories Sauces
Time 2h15m
Yield 8 cups
Number Of Ingredients 20
Steps:
- To make the sauce, heat the oil in a large heavy pot over medium heat.
- Pat the pork dry and put the pieces in the pot.
- Cook turning occasionally, for about 15 minutes or until nicely browned on all sides.
- Transfer pork to a plate.
- Brown the veal in the same way and add it to the plate.
- Place the sausages in the pot and brown on all sides.
- Set the sausages aside with the pork.
- Drain off most of the fat from the pot.
- Add the garlic and cook for about 2 minutes or until golden.
- Remove and discard the garlic.
- Stir in the tomato paste and cook for 1 minute.
- With a food mill (I use a Braun hand blender) puree the tomatoes, with their juice into the pot.
- Or for a chunkier sauce, just chop up the tomatoes and add them.
- Add the water; and salt and pepper to taste.
- Add the pork, veal, sausages, and basil and bring the sauce to a simmer.
- Partially cover the pot and cook over low heat, stirring occasionally, for 2 hours.
- If the sauce becomes too thick, add a little more water.
- Meanwhile, make the meatballs: Combine all the ingredients except the oil in a large bowl.
- Mix together thoroughly.
- Rinse your hands with cool water and lightly shape the mixture into 2 inch balls.
- Heat the oil in a large heavy skillet.
- Add the meatballs and brown them well on all sides.
- They will finish cooking in the sauce.
- Transfer the meatballs to a plate.
- After the sauce has cooked for its two hours, add the meatballs and cook for 30 minutes or until the sauce is thick and the meats are very tender.
- To serve, remove the meats from the sauce and set aside.
- Toss the cooked pasta with the sauce.
- Sprinkle with cheese.
- Serve the meats as a second course, or reserve them for another day.
Nutrition Facts : Calories 798.5, Fat 39.1, SaturatedFat 12.9, Cholesterol 169.4, Sodium 1276.4, Carbohydrate 63.9, Fiber 6.2, Sugar 11.4, Protein 47.1
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
Categories European
Time 3h45m
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- 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.
- Cover.
- 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!
SUNDAY SAUCE
In many Italian American households, Sunday means there's red sauce simmering all day on the stove. It might be called sauce, sugo or gravy, and surely every family makes it differently, but the result is always a tomato sauce rich with meat. This recipe (which you can also make in a slow cooker) follows a classic route of using shreddy pork shoulder, Italian sausage and meatballs. Once the sauce is done, coat pasta in the sauce, spoon some meat on top and share it with the whole family alongside a green salad, crusty bread and red wine. The sauce can keep refrigerated for up to one week and frozen for up to three months.
Provided by Ali Slagle
Categories dinner, pastas, main course
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Season the pork shoulder all over with salt and pepper. In a large Dutch oven, heat 2 tablespoons oil over medium high. Working in batches if necessary, cook the pork until browned on two sides, 8 to 10 minutes total, adding more oil if the pan looks dry. Transfer pieces to a bowl as they finish. Add the sausages to the pot and cook until browned, 4 to 6 minutes total. Transfer to the bowl.
- Reduce the heat to medium-low. Add the remaining 2 tablespoons oil, if needed, and the onion and garlic. Season with salt and pepper, and cook until softened, 2 to 4 minutes. Add the red wine, stir, scrape up the browned bits on the bottom of the pan and cook until the wine is nearly evaporated, 2 to 4 minutes.
- Add the tomatoes and basil, then fill one of the 28-ounce cans with water. (You'll use it in a second.) Return the pork shoulder and sausages to the pot, along with any accumulated juices in the bowl. Nudge them around so they are submerged. Add the meatballs on top, then add enough water from the can to cover the meat. (There's no need to stir.) Partly cover the pot, bring to a simmer over medium-high heat, then reduce heat to a gentle simmer and cook, stirring occasionally, until the pork shoulder falls apart when shredded with a fork, 2 to 2½ hours.
- When you're ready to eat, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package instructions until al dente. While the pasta cooks, slice the sausage and shred the pork shoulder. Transfer to a platter along with the meatballs and a few spoonfuls of sauce. Reserve ½ cup pasta water, then drain and add the pasta to the pot of sauce. Over medium heat, toss the pasta with the sauce, adding pasta water as needed until the sauce clings to the pasta.
- Divide pasta between bowls, then top with a bit of each meat. Pass the Parmesan and platter of meat at the table.
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