The Mauro Family Sunday Gravy Recipes

SUNDAY GRAVY

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 RECIPE MARIO BATALI

Steps:

• Place a bowl in the sink. Remove the whole tomatoes from the cans and crush gently by hand into the bowl.
• Using a Dutch oven or large pot (minimum 6-quart), melt the butter over medium heat. Add the onions and a pinch of salt. Cover and sweat, stirring occasionally, until the onions are soft and translucent, about 15 minutes.
• Add the garlic and cook, stirring constantly, for 1 to 2 minutes, until the garlic is fragrant. Add the tomato paste and cook, stirring occasionally, for five minutes more.
• Add the broth and deglaze the pot. Stir and scrape up any brown bits from the bottom of the pot, and continue to cook until the broth stops bubbling, about 2-3 minutes.
• Add the hand-crushed tomatoes, salt, pepper, herbs, red pepper, and cinnamon stick into the pot. Mix well to combine. If you plan to use a heat diffuser, place it under the pot now.
• Turn the heat up to medium-high to bring the sauce to a simmer, then reduce it to medium-low to maintain a simmer, stirring occasionally. Simmer for at least 6 hours and up to 8 hours, until the sauce is a deep burgundy color and the tomatoes have fallen apart.
• Make sure to stir occasionally, at least once an hour, and break up the tomatoes gently with a wooden spoon as you stir. The finished sauce will be thick and muddy.
• Combine beef, pork, eggs, garlic, basil, parsley, salt, and pepper in a large bowl. Mix thoroughly with your hands until all ingredients are well combined and the meat doesn't look marbling.
• Fold in the breadcrumbs a quarter cup at a time, adjusting the amount when necessary depending on the wetness of the mixture and the desired consistency. I add enough breadcrumbs so that the mixture is moist but not wet, and holds its shape well.
• Put two tablespoons of olive oil in a large skillet over medium heat and heat until it shimmers.
• The recipe makes about 3 dozen meatballs. Scoop off a heaping tablespoon of the mixture and roll it into a ball with your hands, then roll it in the flour. Gently shake off the excess flour.
• Cook the meatballs in the hot oil, 8-10 at a time, shaking the pan to ensure they retain their shape and all sides are equally browned. Add the browned meatballs to the sauce, repeating until all meatballs are browned, adding more oil, a tablespoon at a time, as needed.
• Simmer your meatballs in the sauce for about 40 minutes until cooked through.
• Wipe the skillet clean, then reheat it over medium-high. Add the sausage links to the skillet, and brown for five minutes, then flip and brown for five more minutes.
• Using tongs, remove the sausages and allow them to cool for 5 minutes. Slice them in thirds and add to the pot with the meatballs, cooking until done.
• In a large stockpot, bring 8 cups of water to a boil, then add 2 tablespoons of kosher salt. Once boiling, add the pasta and cook according to package directions.
• Drain your pasta then return it to the pot, ladle 2 cups of gravy into the pot then gently toss until your pasta is evenly coated, the coating will be thin.
• Serve the pasta in bowls, then top with meatballs, sausage, and additional sauce, and top with fresh basil and cheese (if desired).