All Day Italian Sunday Gravy Recipe 435

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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     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

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

ITALIAN SUNDAY GRAVY-RECIPE HANDED DOWN FROM NONNA.



Italian Sunday Gravy-Recipe Handed Down From Nonna. image

Italian Sunday Gravy will get your family to the table like nothing else. Rich, hearty tomato sauce spiked with wine, succulent cuts of pork and meatballs.

Provided by Kathleen

Categories     Main Course

Time 3h20m

Number Of Ingredients 19

1/4 cup Olive Oil
2 Pounds Country Style Ribs Or Pork Neck Bones
2 Pounds Italian Sausage
1/2 Pound Ground Beef
1/2 Pound Ground Pork
1 Large Yellow Onion, (Chopped)
1 Tablespoon Garlic, (Minced)
2 Large Carrots, (Peeled and Grated)
1 1/2 Cup Red Wine
3 (28 Ounce) Cans Peeled Whole San Marzano Tomatoes (Including Juice)
6 (6 Ounce) Cans Tomato Paste (Preferably Imported From Italy)
8 Cups Water
2 Bay Leaves
1 Tablespoon Dried Oregano
1 Cup Fresh Basil, (Julienned)
2 Tablespoon Fresh Rosemary, (Chopped)
1 1/2 Teaspoon Salt
1 Teaspoon Black Pepper
1 Recipe Meatballs

Steps:

  • Heat oven to 425 degrees. Line 2 large, rimmed baking sheets with aluminum foil. Brush the foil with olive oil.
  • Arrange (in a single layer) pork neck bones or country-style ribs on one baking sheet and the Italian sausages on the second baking sheet. Brush the tops of all the meats lightly with olive oil.
  • Cook meats in the preheated oven, until deep golden brown on all sides, turning as needed to cook evenly. Allow approximately 1 hour for the pork necks and ribs and 40 minutes for the sausage. Set cooked meats aside.
  • Meanwhile, in a very large, heavy-bottomed stock pot, brown ground beef and pork, over medium heat, crumbling into small pieces. Remove ground meats to plate and set aside.
  • Drain all but 2 tablespoons of the fat from the pan. Add onions, minced garlic, and carrots and cook over medium heat for 6-8 minutes until they soften and begin to caramelize.
  • Add the wine to the pot and cook, scrape up any brown bits from the bottom of the pot. Continue to cook until the wine is reduced by half.
  • Add whole tomatoes with their juices, tomato paste, water, bay leaves, oregano, fresh basil, rosemary, salt, and pepper.
  • Add the browned grounded meats, pork necks or country style ribs, and sausages back to the pot. Bring the gravy to a boil then reduce the heat and simmer.
  • Simmer, uncovered for about 3 1/2--4 1/2 hours. If you have the temperature right, you should see a cheerful little bubbling on the surface of the gravy. Moderate the heat to maintain this gentle simmer throughout out cooking time.
  • Stir occasionally so the meats don't stick. If the gravy becomes too thick as it simmers, add water. (If it's simmering gently, you shouldn't need to add any extra water.)
  • While the sauce simmers, make the meatball. After the sauce has cooked for 3 1/2 - 4 1/2 hours and is nice and thick, give it a very good stir, digging down to the bottom of the pot, then add the meatballs. Continue to simmer the gravy without stirring for another 30-40 minutes, or until the meatballs are hot and the flavors marry. Remove bay leaves. You're READY to Serve. Mangia! Mangia!

Nutrition Facts : ServingSize 1 /12 of the recipe, Calories 768 kcal, Carbohydrate 35 g, Protein 40 g, Fat 48 g, SaturatedFat 15 g, Cholesterol 288 mg, Sodium 1434 mg, Fiber 5 g, Sugar 19 g

ITALIAN SUNDAY GRAVY



Italian Sunday Gravy image

Amazing and absolutely delicious Sunday gravy passed down from my great grandmother. Italian red sauce with lots of meats and fresh herbs. Great recipe for a family meal or to impress guest with your authentic Italian cooking.

Provided by Melissa Turner

Categories     Gravies

Time 6h

Number Of Ingredients 18

4 lb ground beef/veal/pork (can make with just beef and pork)
4 bone in pork chops
2 lb 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 c milk
1 c parmigiano-reggiano
extra virgin olive oil
1 1/2 c dry white wine (holland house cooking wine works just fine)
3 29 oz cans tomato puree
1 can(s) tomato paste
2 Tbsp oregano leaves
2 Tbsp suger

Steps:

  • 1. Dice the onion and 5 cloves of garlic. Chop your basil and set aside.
  • 2. 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.
  • 3. Put you slices of bread in a cereal bowl can cover with milk.
  • 4. 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.
  • 5. 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.
  • 6. 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.
  • 7. 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.
  • 8. 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.
  • 9. 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.
  • 10. 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.
  • 11. 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)
  • 12. 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.
  • 13. Serve with a loaf of bread and butter and enjoy.

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.

HOW TO MAKE SUNDAY GRAVY



How to Make Sunday Gravy image

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

2 pounds ground beef
2 pounds Italian sausage (, mild or hot)
1 rack pork baby back ribs
1 cup ricotta cheese
1/2 cup parmesan cheese
1 egg
1/4 cup milk
3/4 cup bread crumbs
1/3 cup fresh basil (, minced)
1 tsp salt
3 tbsp oil
2 onions (, diced)
1 sweet red pepper (, cored and diced)
2 celery stalks (, diced)
4 cloves garlic (, minced)
11 cups strained/crushed tomatoes ((3-4 jars or cans))
2 cups red wine (, or sparkling grape juice)
3 tbsp sugar
1 tsp crushed dried chili flakes
1 1/2 tsp salt
1 tsp pepper
2 pounds dry spaghetti or other pasta

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



Sunday Gravy image

Beef short ribs cooked low and slow in tomato sauce until fork tender and then tossed with pasta. A comforting and meaty pasta sauce for Sunday supper.

Provided by Kelly Wildenhaus | the hungry bluebird

Categories     Main Course

Time 3h30m

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
3 - 4 pounds boneless beef short ribs
Kosher salt and fresh cracked pepper
2 medium onions, finely chopped
2 tablespoons tomato paste
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper
Small piece of parmesan rind, about an inch
Two 28-oz. cans of Italian San Marzano tomatoes, crushed by hand
1 whole medium carrot, peeled
2 pounds spaghetti ((or pasta of choice))

Steps:

  • Preheat oven to 300º
  • In a large enameled cast-iron dutch oven, heat olive oil over moderate heat until shimmering. Season the short ribs with salt and pepper. Add to the pot in one layer and brown well on both sides, about 10 minutes. Transfer short ribs to a plate.
  • Reserve 1 tablespoon of fat in pot. Add onions and a generous pinch of salt. Cook, stirring occasionally, until nicely browned, about 5-6 minutes. Add the tomato paste, garlic, oregano, basil, and crushed red pepper, stir until fragrant, about 2 minutes. Add the crushed tomatoes and their juices, the carrot and parmesan rind. Season with salt. Bring to a simmer.
  • Return the short ribs and their accumulated juices to the pot. Turn a few times and nestle into the sauce. Bring back to simmer, cover and transfer to oven.
  • Braise in the oven for 3 hours until meat is very tender. Remove from oven. Skim fat from top, leaving some, again, for flavor.
  • Transfer meat to cutting board. Discard carrot and parmesan rind. With two forks, shred meat into 1-inch chunks. Return meat to sauce and season with salt and pepper.
  • In large stock pot of boiling, salted water, cook spaghetti until al dente. Drain, reserving 1 cup of cooking water. Transfer pasta to pot of gravy and toss and simmer for 1-2 minutes. Add some pasta water if it seems too thick. Serve immediately in large bowl with grated parmesan cheese.

Nutrition Facts : Calories 795 kcal, Carbohydrate 65 g, Protein 62 g, Fat 31 g, SaturatedFat 12 g, Cholesterol 156 mg, Sodium 393 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 15 g, ServingSize 1 serving

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

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.

OLD SCHOOL ITALIAN GRAVY



Old School Italian Gravy image

Rich and delicious, this Old School Italian Gravy is a perfectly crafted sauce that is simmered all day and is great for any Italian dish!

Provided by Amanda

Categories     Main Course     Side Dish

Time 1h40m

Number Of Ingredients 14

2 Tablespoons olive oil
1 medium beef marrow bone (neck, knuckle or ribs bones)
1/2 large yellow onion (chopped)
1 Tablespoon minced garlic
2 Tablespoons dried basil
2 Tablespoons dried parsley
2 Tablespoons dried oregano
6 ounces tomato paste
1 1/2 cups dry red wine (approximately 1/2 of a bottle)
2 quarts beef broth
2 28 ounce cans San Marzano whole peeled tomatoes
2 28 ounce cans crushed tomatoes
2 28 ounce cans tomato puree
salt and pepper (to taste)

Steps:

  • Heat a large stock pot over medium high heat and add in the olive oil. Once the the olive oil begins to shimmer, add in the beef bone and cook till browned on all sides, about 5 minutes.
  • Add in the chopped onion and saute for 3-5 minutes, stirring occasionally, until the onions become translucent and start to brown.
  • Next, add in the garlic, herbs and tomato paste and cook for an additional 1-2 minutes while stirring.
  • Deglaze the pot by pouring in the red wine and scraping the bottom of the pot to remove any bits stuck to it.
  • Add in the beef broth as well as all of the tomatoes (whole, crushed and puree) and stir to thoroughly combine. Reduce heat to medium low.
  • Continue to simmer the sauce for a minimum of 1 hour, but 4-6 hours is preferred. Make sure to stir the sauce every 30 minutes or so to make sure everything is combined and nothing burns.
  • Once the sauce has been cooked down, remove the beef bone and season with salt and pepper, if needed. The sauce can then be used immediately or cooled completely to be frozen or canned. For a smoother texture, use an immersion blender to blend to the desired consistency.

Nutrition Facts : ServingSize 0.5 cups, Calories 39 kcal, Sugar 1 g, Sodium 263 mg, Fat 2 g, SaturatedFat 1 g, Carbohydrate 2 g, Fiber 1 g, Protein 1 g, UnsaturatedFat 2 g

SUNDAY GRAVY (SINATRA'S FAV IN HOBOKEN,BABY!)



Sunday Gravy (Sinatra's FAV in Hoboken,baby!) image

There are tons of 'classic' Italian 'marinara'gravy' or sauce recipes out there. FYI- (inside info here-) "you can stick 10 guineas in a kitchen all making their own sauce, following the 'same' recipe- and it will inevitably come out tasting different. All spouses, kids, etc become accustomed to (their own families) unique...

Provided by Lisa Joisygirl

Categories     Other Sauces

Time 4h15m

Number Of Ingredients 23

3 can(s) crushed tomatoes (san marzano type tomatoes work best)
3 can(s) tomato puree (san marzano type tomatoes work best)
2 can(s) small cans tomato paste
2 can(s) water (just fill those empty tomatoe puree ones)
2 pkg italian sweet sausage (at least 8 or more in pkg)
1 lb ground beef (chuck is fine)
1 lb ground veal (butcher is best if you cant find at store)
1 lb ground pork
2 pkg beef braciole (thinly punded for stuffing/rolling w/toothpicks)
1 c fresh finely chopped garlic divided in 3.you can use divided in 2 if your not making brasciole.(will be used in meatballs, braciole, and gravy.
1/2 c fresh chopped parsley
1/2 c fresh chopped basil
salt and pepper
1 c good italian flavored breadcrumbs (or fresh,plain or seasoned)
good quality olive oil. (note:evoo has lower smoke point when frying the meat, so use the regular !
GET THE BEST INGREDIENTS YOU CAN FIND. DONT WORRY- IT'LL TASTE AMAZING.
3/4 c milk
1 large vidalia onion, chopped
1 1/2 c really good quality parmesean cheese. i use locatelli type.
2 eggs
3 Tbsp any type basic italian seasoning
1/2 c sugar (this cuts down the acidity of the gravy)
1 pinch nutmeg

Steps:

  • 1. Using a huge stockpot big enough to hold all the sausages, and tons of meatballs, braciole, etc. (a lobster bake sized pot or commercial one is preferred,this way you have sauce for a long time in your freezer!) 1. pour the olive oil in the stockpot and sauté the chopped onions- when theyre slightly carmelized, add the sausages to brown. When those are browning, add the chopped garlic LAST. (burnt garlic ruins the gravy- it WILL be bitter; and must be thrown out and started all over again!) LOWER the heat so you don't burn the garlic.
  • 2. Start making the meatballs. Using a huge mixing bowl, throw in ALL that ground meat mix (it is a WELL known and universally agreed upon to use the TRIO aka 'Holy SPirit" of meat for the meatballs...as in, the beef, pork, and veal mix mostly found at the grocery store for meatloaf). To the meat, add the breadcrumbs, chopped garlic, chopped parsley, basil, milk,grated parmesan cheese,salt and pepper,pinch of nutmeg and eggs. Roll up your sleeves and use your hands to mix it all together thoroughly. PUT SOME LOVE INTO IT. (you may be judged on THAT later, as I usually am!)The mix should NOT BE TOO LOOSE- nor- too firm.If too loose, add more breadcrumbs (this is highly criticized if they're "too bready". If too firm add a splash more of milk. MAKE SURE YOU ADD ENOUGH SALT AND PEPPER TO SEASON ALL THIS MEAT.For this amount of meat, I would use about 1/3rd to a half an entire head of garlic. The cheese I use is fairly sharp (as in "Locatelli" brand. Form an approx. 1.5 "-2" sized meatball (they'll shrink a bit while cooking).WATCH THAT SAUSAGE AND GARLIC SO IT DOESN'T BURN!This should give you at least more than 20 meatballs from the 3-4lbs of ground meat mix.
  • 3. IF making brasciole- lay them out, pound them a tiny bit,slice in half. season w/salt & pepper, and add the filling inside. Roll and skewer using toothpicks or metal sticks. FILLLING: in a mixing bowl, mix grated cheese, garlic, copped parsley, breadcrumbs, and olive oil. Mix w/your hand and put a palm full into each pc of braciole and close.
  • 4. You wont have room to brown the brasciole alongside the sausages, so transfer the sausages to another plate(temporarily). Remove the garlic too- so as to avoid burning while browning your brascoile. (many people don't do the brasciole EVERY TIME) sometimes we like to throw in whatever is on sale that week. Short ribs,pork ribs,veal shank, really anything that's tough that will braise for hours in this gravy.
  • 5. After the (optional brasciole) is browned, put the sausages and garlic back in. NOW add all cans of crushed tomatoes, puree, and paste. Next, add a good amount of salt and pepper (as the tomatoes are full of water , so you will need to season well. DONT WORRY- you will be tasting it along the way adjusting the seasonings.Add, basic dried Italian seasoning and bring to a slow boil. STIR OFTEN to avoid BURNING the bottom of the stockpot! ANY BURNING WILL RESULT IN BITTER FLAVORED GRAVY.
  • 6. Once the gravy starts bubbling, CAREFULLY add in all those meatballs. Let them plop in (even on top of each other is ok). Give it a good (careful stirring; we DONT WANT TO BREAK THE MEATBALLS). Again, bring to a slow boil, reduce heat then simmer for at least 3hrs or more.In the last 30mins, add the chopped fresh BASIL. (many people have this simmering ALL day; so when they get home from church, they pig out together.Yes! people in NJ DO GO TO CHURCH STILL! lol-
  • 7. Cook any type,shape of pasta (barilla, luigi vitelli)or FRESH we like here.MAKE SURE YOU COOK IT AL'DENTE' or throw it out. Many people don't know this but al' dente is lower glycemic and healthier to digest. I have a low carb brand I use often and LOVE (it tastes like semolina pasta) its called DREAMFIELDS. It cooks a bit quicker tho- so watch it. Top it off with the BEST QUALITY PARMESAN YOU CAN FIND. The cheese DEF can alter the flavor.
  • 8. This SUNDAY GRAVY will meld the flavors over time and as it sits in the fridge as days pass. It should keep in the fridge for at least a week. in my house we'll eat it constantly. Freeze mini containers (even the quart sz Chinese food soup ones will do). I label the containers with the date and how many pieces of sausage, braciole, and meatballs are contained inside. Although this is considered a "sacrilege" amongst the older generations, as they would NEVER FREEZE A GRAVY- I have to remind myself that I am a working wife with time constraints and unless and until I move to Tuscany or the Almafi Coast and have a leisurely life- I will be freezing extras in this house for sure. They'll keep in the freezer up to 6mos.

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