North End Sunday Gravy Recipes

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SUNDAY GRAVY



Sunday Gravy image

Provided by Food Network

Time 4h

Yield 10 cups

Number Of Ingredients 28

2 1/2 to 3 pounds spareribs, separated into ribs, or short ribs
1/3 cup olive oil, plus extra for tossing
2 onions, minced
12 clove garlic, smashed
1 recipe Braciole, recipe follows
1 pound Italian sausage (optional)
4 (28-ounce cans) peeled plum tomatoes, including the liquid
1/4 cup minced fresh oregano leaves; or 2 teaspoons dried, crumbled
1/4 cup minced fresh parsley leaves; or 3 teaspoons dried, crumbled
2 bay leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 recipe Meatballs, recipe follows
1 pound pasta, such as spaghetti, penne, or rigatoni, per 2 cups of sauce
1 1/2 pounds flank steak, cut and pounded into thin slices about 4 inches wide by 6 inches long
Salt and freshly ground pepper
1/2 cup freshly grated Parmesan cheese, plus extra for serving
4 cloves garlic, minced
Parsley
1 cup cubed stale bread (Italian bread)
Milk for soaking the bread
1 pound lean ground beef, such as sirloin
3 cloves garlic, minced
1/2 cup minced fresh parsley leaves
1/2 cup freshly grated Romano cheese
2 large eggs
Salt and freshly ground pepper
3 tablespoons olive oil

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.

NORTH END SUNDAY GRAVY



North End Sunday Gravy image

Everyone, I know, has a recipe for gravy that was made by their Italian grandmother and everyone will tell you their family's sauce is the best. This sauce is an adaptation from "The North End Italian Cookbook" by Marguerite DiMino Buonopane. The North End is Boston's Italian neighborhood and the author was celebrated as one of it's best cooks. I thought the original recipe had too much meat and not enough tomato, so I changed those proportions a bit. I don't know if this is as good as your grandmother's but the last time I made this my father and brother-in-law sat down with a bowl of sauce and bread for dipping and finished the entire loaf. The meatballs are from Dom Deluise's cookbook and really are the best I've ever had.

Provided by owensjo

Categories     Pork

Time 4h30m

Yield 12 serving(s)

Number Of Ingredients 24

1 lb sweet Italian sausage
1 recipe meatballs (recipe follows)
1/2 lb piece beef
1/2 lb piece pork or 2 -3 lean pork chops
1/2 cup olive oil
1 medium onion, chopped
1 garlic clove, chopped
dried basil
dried mint
red pepper flakes
1/2 tablespoon sugar (to taste)
1 (12 ounce) can tomato paste
2 (28 ounce) cans ground tomatoes
2 (28 ounce) cans water
salt & freshly ground black pepper
1 lb ground beef
1/4 lb ground pork
1 cup Italian seasoned breadcrumbs
2 eggs
1/2 cup milk
1/2 cup fresh parsley or 8 teaspoons dried parsley flakes
1/4 cup grated parmesan cheese
1 1/2 teaspoons olive oil
1 garlic clove, minced

Steps:

  • Fry beef and pork in 1/4 cup of olive oil in a large saucepot.
  • Remove meats as they brown and add another 1/4 cup oil to the juices in the pan.
  • Saute the onion, garlic, and 2 pinches each of the seasonings until the onion is transparent.
  • Stir in the tomato paste and cook, stirring, until the paste melts into the oil. This is called "Italian roux".
  • Stir in an extra couple of pinches of the seasonings. Add the tomatoes and blend.
  • Fill the two tomato cans with water and add water until the sauce is as thick as you like it. Remember the sauce is going to cook down.
  • Let the sauce come to a boil and add salt and pepper and an additional 2 pinches of seasonings.
  • Return the meat to the pan and simmer, uncovered, for 2 hours. Stir every 15 minutes or so using a wooden spoon.
  • Brown the sausages in some olive oil and add to sauce with sugar to taste. Simmer another hour.
  • Make meatballs and either fry in oil or bake in oven at 350 degrees for 30 minutes. Add to sauce.
  • Cook for an additional hour. Add water as it cooks if you think it needs it, but you should have a sauce that doesn't separate on the plate.
  • Remove meats and let sauce settle for a few minutes until fat rises to the top. Skim as much fat as possible from the sauce. The less fat it contains, the better the sauce.
  • This sauce freezes beautifully.

Nutrition Facts : Calories 533, Fat 38.3, SaturatedFat 12.7, Cholesterol 112.8, Sodium 724.2, Carbohydrate 20.6, Fiber 3.5, Sugar 8.6, Protein 27.7

ITALIAN SUNDAY GRAVY



Italian Sunday Gravy image

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

3 tablespoons olive oil
4 garlic cloves (chopped)
2 onions (chopped)
1 (6 ounce) can tomato paste
2 (28 ounce) cans chopped tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried Italian seasoning
1 1/2 lbs ground chuck (85% lean/15%fat)
4 slices white bread (make fresh crumbs in blender or food processor)
1/4 cup chopped fresh parsley
2 eggs, beaten
2 garlic cloves (chopped)
1/2 teaspoon salt
pepper (a few grinds)
1/2 cup grated romano cheese or 1/2 cup parmesan cheese
2 tablespoons water
flour (for dredging)
vegetable oil (for frying)
1 lb sweet Italian sausage links or 1 lb hot Italian sausage

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!

NORTH END SUNDAY GRAVY



North End Sunday Gravy image

This recipe takes some time but makes a delicious gravy that would make your Italian grandmother proud. The dried mint is not 'minty' at all but rather lends a sweetly herbal flavor to the sauce. You can leave out the lamb shank, but it is the secret ingredient that makes the sauce extra delicious. Many people prefer San Marzano® tomatoes, but they are expensive and I think our own domestic tomatoes actually make a better sauce.

Provided by owensjo

Categories     Tomato Pasta Sauce

Time 6h

Yield 12

Number Of Ingredients 31

¼ cup olive oil
2 pork neck bones
1 country-style pork rib
1 (8 ounce) beef chuck in 1 piece
1 beef rib, or more to taste
1 lamb shank
¼ cup olive oil
1 pinch dried basil, or to taste
1 pinch dried mint, or to taste
1 pinch red pepper flakes, or to taste
1 onion, chopped
1 clove garlic, minced
1 (12 ounce) can tomato paste
2 (28 ounce) cans crushed tomatoes
7 cups water, or as needed
2 pinches dried basil
2 pinches dried mint
2 pinches crushed red pepper flakes
salt and ground black pepper to taste
2 tablespoons olive oil
1 pound bulk Italian sausage
½ tablespoon white sugar, or to taste
1 pound ground beef
¼ pound ground pork
2 eggs
½ cup milk
1 cup Italian bread crumbs
½ cup chopped Italian flat leaf parsley
¼ cup grated Parmesan cheese
1 clove garlic, minced
1 ½ teaspoons olive oil

Steps:

  • Heat 1/4 cup olive oil in a stockpot over medium heat. Cook neck bones, country-style pork rib, beef chuck, beef rib, and lamb shank in hot oil, turning regularly, until browned on all sides, 7 to 10 minutes. Remove all the meat to a large bowl.
  • Pour another 1/4 cup olive oil into the stockpot and heat over medium heat; stir a pinch of basil, a pinch of mint, and a pinch of red pepper flakes into the oil. Cook and stir onions in hot oil until translucent, about 5 minutes. Add garlic; cook and stir 1 minute more. Stir the tomato paste into the onion mixture until incorporated. Pour crushed tomatoes and water into the mixture and bring to a low boil. Add an additional 2 pinches each of basil, mint, and red pepper flakes. Season with salt and black pepper.
  • Return the browned meats to the tomato mixture; bring to a simmer and cook, stirring every 15 minutes, for 2 1/2 hours. Remove the neck bones and discard.
  • Heat 2 tablespoons olive oil in a skillet over medium heat. Crumble Italian sausage into the skillet; cook and stir until crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease. Stir sausage into the tomato sauce with sugar. Return the sauce to a simmer and cook another 1 1/2 hours.
  • Mix ground beef, ground pork, eggs, milk, Italian bread crumbs, parsley, Parmesan cheese, and garlic with your hands in a large bowl until evenly mixed; shape into 2-inch balls.
  • Heat 1 1/2 teaspoons in a skillet over medium heat. Cook the meat balls in hot oil until evenly browned, 5 to 7 minutes.
  • Add meatballs to the tomato sauce. Cook at a simmer for 1 hour, adding water as needed to keep sauce from becoming too thick. Remove stockpot from heat; let sit 2 to 3 minutes. Skim and discard any fat from the top of the sauce.

Nutrition Facts : Calories 527 calories, Carbohydrate 25 g, Cholesterol 110.1 mg, Fat 35.8 g, Fiber 4.5 g, Protein 28.4 g, SaturatedFat 10.7 g, Sodium 868.7 mg, Sugar 5.7 g

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