Nana Vianos Sunday Gravy Recipes

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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

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

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