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 SAUCE
I come from a NY Italian family and having sauce on Sunday's is a must! I now make this every Sunday for my family! Salud!
Provided by nyc2ncmama
Categories European
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat pot (I like a non stick pot) with olive oil. Diced up onion and mince garlic. Add to the pot and saute until cooked thru but not browned. Add the oregano, parsley, red pepper flakes (optional), bay leaves and basil (if using fresh basil, wait until sauce is already simmering). Add the sugar and red wine. Let the red wine reduce a bit. Add in the tomato paste and mix well with the other ingredients already in the pot. Let it kind of "melt" before adding the crushed tomatoes and tomato sauce. I add 1 can at a time to allow for easier blending. Add the water, stir. Cover and bring to a simmer then reduce heat to low. Put a lid on it and fugghetaboutit for a while! Stir occasionally to avoid it burning at the bottom of the pot. I would let it simmer for a minimum of 4 hours -- Make sure to fish out the bay leaves before serving!
- Serve with pasta and top with parmesean cheese or use my fave-fried bread crumbs!
- Dalla mia cucina alla tua! (From my kitchen to yours!).
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
Time 5h
Yield 12
Number Of Ingredients 16
Steps:
- 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
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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