Sopranos Sunday Gravy Spaghetti Sauce Recipe 335

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SOPRANO'S SUNDAY GRAVY (SPAGHETTI SAUCE)



Soprano's Sunday Gravy (Spaghetti Sauce) image

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

2 tablespoons olive oil
1 lb meaty pork neck bones or 1 lb pork spareribs
1 lb veal stew meat or 2 veal shoulder chops
1 lb Italian sausage
4 garlic cloves
1/4 cup tomato paste
3 (28 ounce) cans peeled Italian tomatoes
2 cups water
6 leaves fresh basil, torn into small pieces
1 lb ground beef (or combination of beef or pork)
1/2 cup plain breadcrumbs
2 large eggs
1 teaspoon finely minced garlic
1/2 cup freshly grated romano cheese or 1/2 cup parmesan cheese
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon salt
pepper
2 tablespoons olive oil
1 lb pasta shells or 1 lb rigatoni pasta, cooked and hot
freshly grated romano cheese or parmesan cheese

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

SUNDAY GRAVY AND MACARONI (SPAGHETTI, REALLY)



Sunday Gravy and Macaroni (Spaghetti, really) image

On Sundays my grandpa Emmanuel would take the kitchen table out on the lawn and turn it into a buffet table for his 10 children and the whole neighborhood. He would make Sunday gravy (marinara sauce) filled with slow-cooked meats that flavored the sauce: braciole, pork chops, chicken thighs, rabbit, sausages and meatballs. He would simmer the meats for hours, then pull them from the sauce pot and separate them into stacks on a large platter. He would toss spaghetti, which he referred to as macaroni in English, with half of the remaining sauce and add lots of cheese to it. The extra sauce would be ladled on top of dinner plates of meat and macaroni. This recipe is all I can do to imitate Sundays with Emmanuel in 30 minutes.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 4 BIG Servings

Number Of Ingredients 18

1 pound spaghetti
1/4 cup extra-virgin olive oil, 2 turns of the pan, for both meats and sauce
3 thin cut pork loin chops, 1/2-inch thick, cut in 1/2
Salt and pepper
2 each sweet and hot Italian sausage links
1/2 to 1 teaspoon crushed red pepper flakes, for moderate to spicy marinara
5 cloves garlic, chopped, 3 for sauce, 2 for meatballs
1 small onion, minced
1 cup beef broth
1 (28-ounce) can crushed tomatoes
1 (14-ounce) can diced tomatoes
1/4 cup chopped flat-leaf parsley, a couple of handfuls of leaves
Several leaves fresh basil, torn or chopped, a handful
1 pound meat loaf mix, ground beef, pork and veal combined, from butcher counter
1 egg
1/3 cup grated Parmigiano-Reggiano, 2 handfuls, plus extra for tossing pasta and to pass at table
1/2 cup Italian bread crumbs, 3 handfuls
1 loaf crusty Italian bread, for serving

Steps:

  • Heat water for pasta to boil. Salt and cook pasta 7 to 8 minutes, to al dente.
  • Preheat oven to 425 degrees F.
  • Heat a deep skillet or medium heavy bottomed sauce pot over medium high heat. Season pork chops with salt and pepper. Halve sausages. Add 1 tablespoon, 1 turn of the pan, extra-virgin olive oil to pan or pot. Place chops in pan or pot and brown 2 minutes on each side, remove. Add another tablespoon oil, 1 turn of the pan, and sausages. Brown sausages 2 minutes on each side and transfer to plate with pork. Add pepper flakes, 3 cloves chopped garlic and onion to the pot and saute 1 minute. Add broth to the pan and scrape up drippings. Add tomatoes and herbs and bring sauce to a bubble. Add meats back to the pot and reduce heat to simmer. Simmer sauce until ready to serve, 12 to 15 minutes.
  • Combine ground meat, egg, remaining 2 cloves chopped garlic, 1/3 cup cheese, and bread crumbs. Season with salt and pepper and roll into balls, 1 1/2 to 2 inches in diameter. Place balls on nonstick cookie sheet. Roast meatballs 10 minutes, then slide into Sunday sauce and turn off oven. Add bread to oven to crisp crust.
  • To serve, place pork, sausages and meatballs on serving dish. Pour 1/2 of the sauce into a serving dish to ladle over pasta and meats at the table. Toss cooked spaghetti with remaining sauce in sauce pot, adding a few handfuls of grated cheese to the pot as you toss it. Transfer pasta to a serving dish.

ALL DAY ITALIAN SUNDAY GRAVY RECIPE - (4.3/5)



All Day Italian Sunday Gravy Recipe - (4.3/5) image

Provided by NailCandy

Number Of Ingredients 18

4 pounds ground beef/veal/pork (can make with just beef and pork)
4 bone in pork chops
2 pounds penne rigate
1 gigantic yellow onion
1 head of garlic
1 fresh batch of basil
1 batch fresh parsley
1 egg
6 hot Italian sausage links
4 slices white bread
1 cup milk
1 cup parmigiano-reggiano cheese
extra virgin olive oil
1 1/2 cup dry white wine (holland house cooking wine works just fine)
3 (29 ounce) cans tomato puree
1 can tomato paste
2 tablespoon oregano leaves
2 tablespoon sugar

Steps:

  • Dice the onion and 5 cloves of garlic. Chop your basil and set aside. Put your ground beef/pork/veal in a big bowl. Add salt, pepper, a little bit of oregano, 1/2 cup of cheese, and egg. Put you slices of bread in a cereal bowl can cover with milk. In a large frying pan saute 1/2 of your onions, 1/2 your garlic and 1/2 your basil in 2 tablespoons of evoo. Slow and low here, do not burn your garlic. Saute until onions are translucent approximately 15 mins. When done add to your bowl of meat. Set aside pan to cook meats in a bit. Squeeze out half your milk from the bread and add to meat. With your hands mix your meat mixture together for about 5 mins. Get it good and mixed up. Set aside. Time to start the sauce. In a BIG sauce pan add another 2 tablespoons of evoo, saute the rest of your onion, garlic, basil slow and low. When onions are translucent add 3 cans tomato sauce and 1 1/2 cans water (don't worry water will cook out over the next few hours. It will not water down your sauce.) Add your oregano leaf and sugar stir and simmer sauce on med low heat. Time to brown your meatballs. In your frying pan add about one inch of oil. Roll your meatballs out by hand med to large size. Brown meatballs on both sides. Do not have to cook them all the way through. They will finish cooking in your sauce and add flavor to the sauce by not cooking through. You will have to do this in batches most likely. Once finished browning add to the sauce. In same pan you cooked the meatballs brown your chops. Add them to your sauce. Now brown your sausage links in same pan. Cut browned sausage links into pieces and add to sauce. Time to deglaze your pan all the meats were cooked in. Drain excess oil from the pan. Put the empty oily pan on med heat. Pour wine in pan once hot. The pan will smoke at first. This is okay. Simmer for a couple of mins until the alcohol has cooked off. Now pour this into your sauce. Let your sauce simmer on low heat for the next 3 hours. During this time you will have fats rise to the top. You can skim most of the fat off if you choose. I stir it all back in for this is where a lot of your flavor comes from. Sauce close to done. Time to cook pasta. Cook your pasta al dente for about 11-12 mins. Drain then toss with some of your cheese to the sauce will adhere to the pasta better. Remove pork chop bones ( you will prob have to look for these because the fell of the chop) Place pasta on a big serving platter or bowl. Spoon sauce over pasta. Top with parsley and additional cheese. Put extra sauce in a separate bowl and place on the table for quest to add extra if they choose. Serve with a loaf of bread and butter and enjoy.

SOPRANO'S SUNDAY GRAVY (SPAGHETTI SAUCE) RECIPE - (3.3/5)



Soprano's Sunday Gravy (Spaghetti Sauce) Recipe - (3.3/5) image

Provided by tulawdog

Number Of Ingredients 20

For the Sauce
2 * 2 tablespoons olive oil
1 * 1 lb meatypork neck bones or 1 lb pork spareribs
1 * 1 lb veal stew meat or 2 veal shoulder chops
1 * 1 lb Italian sausage
4 * 4 garlic cloves
1/4 * 1/4 cup tomato paste
3 * 3 (28 ounce) cans peeled Italian tomatoes
2 * 2 cups water
6 * 6 leaves fresh basil, torn into small pieces
For the Meatballs
1 * 1 lb ground beef (or combination of beef or pork)
1/2 * 1/2 cup plain breadcrumbs
2 * 2 large eggs
1 * 1 teaspoon finely minced garlic
1/2 * 1/2 cup freshly grated romano cheese or 1/2 cup parmesan cheese
2 * 2 tablespoons finely chopped fresh flat-leaf parsley
1 * 1 teaspoon salt
* pepper
2 * 2 tablespoons olive oil

Steps:

  • 1. 1 To make the sauce, heat the oil in a large heavy pot over medium heat. 2. 2 Pat the pork dry and put the pieces in the pot. 3. 3 Cook turning occasionally, for about 15 minutes or until nicely browned on all sides. 4. 4 Transfer pork to a plate. 5. 5 Brown the veal in the same way and add it to the plate. 6. 6 Place the sausages in the pot and brown on all sides. 7. 7 Set the sausages aside with the pork. 8. 8 Drain off most of the fat from the pot. 9. 9 Add the garlic and cook for about 2 minutes or until golden. 10. 10 Remove and discard the garlic. 11. 11 Stir in the tomato paste and cook for 1 minute. 12. 12 With a food mill (I use a Braun hand blender) puree the tomatoes, with their juice into the pot. 13. 13 Or for a chunkier sauce, just chop up the tomatoes and add them. 14. 14 Add the water; and salt and pepper to taste. 15. 15 Add the pork, veal, sausages, and basil and bring the sauce to a simmer. 16. 16 Partially cover the pot and cook over low heat, stirring occasionally, for 2 hours. 17. 17 If the sauce becomes too thick, add a little more water. 18. 18 Meanwhile, make the meatballs: Combine all the ingredients except the oil in a large bowl. 19. 19 Mix together thoroughly. 20. 20 Rinse your hands with cool water and lightly shape the mixture into 2 inch balls. 21. 21 Heat the oil in a large heavy skillet. 22. 22 Add the meatballs and brown them well on all sides. 23. 23 They will finish cooking in the sauce. 24. 24 Transfer the meatballs to a plate. 25. 25 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. 26. 26 To serve, remove the meats from the sauce and set aside. 27. 27 Toss the cooked pasta with the sauce. 28. 28 Sprinkle with cheese. 29. 29 Serve the meats as a second course, or reserve them for another day.

SUNDAY GRAVY



Sunday Gravy image

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

1 ½ slices white bread, left out overnight to become stale
1 ½ pounds ground beef
⅓ cup grated Parmesan cheese
½ cup finely chopped Italian leaf parsley
1 large egg
salt and ground black pepper to taste
⅓ cup extra-virgin olive oil, divided
1 ½ pounds sweet Italian sausage
1 ½ pounds pork ribs
6 cloves garlic, finely chopped, or more to taste
1 (6 ounce) can tomato paste
1 medium sweet onion, chopped
1 (28 ounce) can whole peeled tomatoes
3 (28 ounce) cans unpeeled crushed tomatoes, or more as needed
1 (28 ounce) can tomato puree
1 tablespoon white sugar
8 leaves fresh basil, chopped, or more to taste
1 bay leaf, or to taste
½ teaspoon dried oregano
1 ½ cups dry red wine

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

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