Italian Sunday Gravy Food

NORTH END SUNDAY GRAVY

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.

AUTHENTIC ITALIAN SUNDAY SAUCE

Steps:

• Cook the Sausage: Preheat broiler to high. Place sausage on a broiler pan and broil for about 15 minutes, turning once. They will finish cooking in the sauce
• Make the Meatballs:
• Preheat oven to 400 degrees.
• Combine. all meatball ingredients in a large bowl. Mix on lowest setting until ingredients are just combined. Don't over mix or your meatballs will be tough. I use my kitchen aid mixer, but if you don't have one it is fine to use a large bowl and a mixer or even your hands.
• Lightly brush a baking sheet with Extra Virgin Olive oil. Form meat mixture into meatballs and place on baking sheet about an inch apart. Bake until lightly browned, approximately 20 minutes. You don't want them cooked through, just browned so they hold together. They will finish cooking in the sauce.
• MAKE THE SAUCE:
• Heat Olive Oil in a large pot. Add onions, a little salt, and cook until softened.
• Add garlic and cook another minute. A
• dd the Tomato paste, water, salt, and pepper. Stir to combine. Bring to a boil, reduce heat to lowest setting, cover partially and simmer for 20 minutes stirring occasionally.
• Increase heat to medium high. Add crushed tomatoes, wine, grated carrot, and season with some more salt and pepper. Bring to a slight boil, reduce heat back to low.
• Partially cover and simmer for 1 hour. Add in the meatballs and sausage and cook for an additional 90 minutes(still partially covered), stirring occasionally to ensure the sauce doesn't stick to the bottom.

THE MAURO FAMILY SUNDAY GRAVY

Steps:

• For the meatballs: In a large mixing bowl, mix together the milk, bread, 1 1/2 teaspoons salt and 1 teaspoon pepper to make a panade. Whisk in the cheese, parsley and eggs until uniform. Add in the chuck, pork and veal and, using your hands, mix together until combined. Do not overwork! Do a tiny test meatball to gauge seasoning. Once the mixture is properly seasoned, roll it into twelve 3-inch meatballs.
• For the sauce: Heat the olive oil in large Dutch oven over medium heat until shimmering. Add the sausage and brown on each side until golden, about 5 minutes. Set aside. Next, brown all sides of the meatballs until dark brown, about 5 minutes a side. Set aside. Drain out all but 2 tablespoons of the rendered fat.
• Add the onion and cook, stirring occasionally, until softened and golden around the edges, 6 to 8 minutes. Add the Italian seasoning and garlic and cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Add the wine and deglaze the pan, scraping up any bits. Season with salt and pepper.
• Add the tomatoes and increase the heat to medium high. Add the sausage, meatballs and neck bones and bring to a gentle simmer. Cook with the lid on until the meatballs are no longer pink in the middle and are about 170 degrees F, about 1 hour. Remove the sausage and meatballs from the sauce (leave in the neck bones) and refrigerate.
• Simmer the sauce, uncovered, until the neck bone meat is falling-off-the bone tender, skimming the fat off the top and stirring frequently, another 3 hours. (After about 2 1/2 hours, remove the sausage and meatballs from the refrigerator to come back to room temperature.)
• Add the sausage and meatballs back to the sauce and bring to a simmer again for 10 minutes to heat the meat up. Add salt and pepper to taste, then add the fresh basil just before serving.
• Serve on top of a mound of mostaccioli or rigatoni, with a side of hot giardiniera.

ITALIAN SUNDAY GRAVY

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!

SOPRANO'S SUNDAY GRAVY (SPAGHETTI SAUCE)

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.

ITALIAN-AMERICAN SUNDAY GRAVY RECIPE

Steps:

• Gather the ingredients.
• Heat the olive oil on high heat in a large heavy-bottomed pot. Add the pork ribs and cook without disturbing the meat until it is browned, about 2 minutes. Then flip and brown on the opposite side. Remove the meat from the pot and set aside. The meat does not need to be cooked through.
• Add the beef stew meat to the pot in one even layer. Cook on high heat without disturbing the meat until it is browned, about 2 minutes. Flip the meat to brown on another side. Once browned, remove from the pan and place along with the pork.
• In the same pot, add the sausages. You can either cut them or brown them whole. Brown on each side as you did with the other meats. Remove from the pot once browned.
• Turn the heat down to medium. Add the diced onion, minced carrots, and half of the minced garlic to the hot oil. Add the salt and sauté for 2 to 3 minutes, or until the vegetables are just softened. They will have much more cooking time in the sauce.
• Add the tomato paste to the vegetables and saute until the tomato paste is warmed through.
• Add the remaining garlic, whole peeled tomatoes, tomato sauce, pepper, oregano, and sugar. Stir until the ingredients are incorporated, breaking up the tomatoes with a wooden spoon.
• Add the meats back to the pot. Cover the pot with its lid and lower the heat to low. Simmer for 1 hour.
• Add the Parmesan cheese rind. Simmer, uncovered for another 1 to 2 hours, or up to 5 hours. Stir as needed to prevent the bottom from burning. Add more salt as needed.
• Remove the pot from the stove and break up the meat as much or as little as you like.
• Serve with fresh pasta and a grating of Parmesan or pecorino cheese . Serve and enjoy.

SUNDAY GRAVY (REAL ITALIAN SPAGHETTI SAUCE)AND MEATBALLS

Steps:

• SAUCE: Heat oil in large heavy pot (use a seasoned pot if you have one). Place the pork in the pot and brown until just about cooked. Transfer pork to plate. Do the same with the sausage and transfer to plate. Leave fat in pot. Add whole peeled garlic cloves cook until tender. Put garlic on plate with meat and stir in tomato paste until "saucy". Chop up tomatoes leaving the tomato juice in the cans (I use my chopper) and add them to the pot.
• Then add 1/2 of one can of the juice to the pot. Add salt and pepper to taste. Add the meats and garlic to the sauce and bring to a boil. Turn down to low and cook for about 1 1/2 hours. Leave the sauce on low and remove all the meat and garlic cloves.
• Mix all ingredients for meatballs and shape into balls. Add to sauce turn up just a little higher than low and let cook the raw meatballs until they are done (1/2 hour) THATS IT!
• Now this is an old recipe, but I have seen it in the sopranos cookbook and this is a bit different.
• I used this sauce to make the ziti al forno from the sopranos cookbook (Recipe #73939) and it was the most amazing thing I have ever eaten, so I posted that too.

CLEMENZA SUNDAY SAUCE ITALIAN GRAVY

Steps:

• Preparation For MEATBALLS.
• 1. Mix all ingredients except olive oil in a large bowl.
• 2. Shape Meatballs into whatever size you prefer; small.
• medium or large.
• 3. Fry Meatballs in olive oil over a medium heat until they are nicely browned.
• Preparation For GRAVY (SAUCE).
• 1. Place onions in olive oil in a large pot. Sauté onions over a low flame for 4 minutes. Add garlic and sauté on low flame with onions for 3 minutes.
• 2. Add all the tomatoes and water. Raise flame to high. Bring the tomatoes up to the boil, then lower the sauce to a very low simmer.
• 3. Cut the spareribs in-between the bones so you have individual Ribs. Add to pot.
• 4. Place sausages in a separate pot fill with water. Bring to boil, then simmer for 10 minutes. Drain the sausages and add to pot with sauce.
• 5. Make the Meatballs ( recipe follows) up to the point where they have cooked in the oven for 10 minutes.
• 6. Let all ingredients simmer for 1 hour and 15 minutes.
• 7. Add meatballs to pot and let simmer one hour longer.
• 8. Serve the sauce with your favorite Short Pasta such as Rigatoni, Gnocchi, or Ziti.
• NOTE: The sauce should simmer on a very low flame. It is important to stir the bottom of the pot with a wooden spoon every few minutes to keep the sauce from burning.

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.

ITALIAN SUNDAY GRAVY-RECIPE HANDED DOWN FROM NONNA.

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!

HOW TO MAKE SUNDAY GRAVY

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.

NORTH END SUNDAY GRAVY

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.

ITALIAN GRAVY

Steps:

• Cover the bottom of a 10 quart pot with olive oil and set over medium heat. Add short ribs, oxtails, country style spare ribs and beef neck bone and brown them with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon granulated onion, and 1 teaspoon garlic powder. Cook until both sides of meat are browned. Remove meat to a bowl and set aside. In the same pan add the sausage and ground beef. When ground meats are cooked through, drain grease and oil from pan. If there are any large pieces of the ground meats, break them up or pulse in a food processor. Add to bowl with other meats, set aside. Pour 1/4 cup olive oil into pot and saute onions, Italian parsley, garlic, shallots, jalapeno peppers, and pesto. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, 1/2 teaspoon granulated garlic and 1/2 teaspoon granulated onion. When onions are limp, add all of the reserved meats. Over medium heat, add 2 cups red wine. While this mixture is cooking, in a separate saute pan, add 1/4 cup olive oil and over medium heat saute mushrooms. Raise heat to medium high and add 1/4 teaspoon salt, 1/2 granulated garlic, 1/2 teaspoon sugar. When mushrooms are browned add them to meats along with the tomato puree, tomato sauce and stock. In a food processor pulse stewed tomatoes with tomato paste until smooth and add them to the pot. Add allspice, Italian seasoning, 2 tablespoons sugar, 1 tablespoon salt, 1 teaspoon granulated garlic, 1 teaspoon granulated onion. The gravy must cover the meat and come close to the top of the pot. Reduce heat to the lowest simmer and cook uncovered for approximately 4 to 5 hours. Stir occasionally to keep from sticking to the bottom of the pan. When meat on oxtail is tender, take all of the whole meats out of the pot, leaving the ground meats in. To complete gravy, add 1 tablespoon granulated garlic, fresh basil and cream sherry. Serve the meat with gravy and pasta. Remove the rest of the gravy from the heat and let cool for 2 hours at room temperature then divide into pint containers and freeze.

SLOW-COOKER SUNDAY GRAVY

Steps:

• Heat a large skillet or a 5 1/2- to 6-quart stovetop-safe slow cooker insert over medium-high heat. Add the oil and sausage and cook, turning occasionally, until brown all over, 7 to 8 minutes. Push the sausage to the side of the cooker. Add the tomato paste and cook, stirring, until brick red, about 1 minute. Add 1/2 cup water and bring to a boil, stirring to scrape up the browned bits.
• Add the short ribs, Italian herbs, garlic, sun-dried tomatoes, crushed tomatoes, onions, bay leaf, 1 tablespoon salt and some pepper to the insert and put it into the slow cooker. If you're using a skillet, transfer the tomato mixture to the slow cooker at this point. Cover the cooker, set it on low and cook until the beef is very tender, 6 to 8 hours.
• When ready to serve, bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Drain.
• Transfer the sausage and beef to a cutting board, slice into serving portions and arrange on a serving platter. Toss the pasta with some of the sauce and transfer to a serving bowl.
• Serve the meat and pasta with the Parmesan and remaining sauce on the side. Freeze any leftover sauce for up to 1 month.

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).