Jersey Sunday Dinner Gravy Food

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

Ingredients

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

JERSEY SUNDAY DINNER GRAVY

Jersey Sunday Dinner Gravy image

We lived in New Jersey for 37 years and I have the pleasure of having several Jersey Italian friends that are all exceptional cooks. This is my favorite sauce recipe. My Jersey Italian friends refer to spaghetti sauce cooked with meat as gravy.

Provided by Irish Rose

Categories < 4 Hours

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 1/2 lbs pork neck bones
1/2-1 lb chuck roast
3/4 cup onion, chopped fine
1/2 cup carrot, chopped fine
1/2 cup celery, chopped fine
1 tablespoon garlic, minced
2 (28 ounce) cans crushed tomatoes
1 cup dry red wine
1 beef bouillon cube
1 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 teaspoon salt

Steps:

In a large, heavy pot, heat olive oil and add pork bones and beef. Brown all over about 10-20 minutes. Remove meat with slotted spoon. This is not a sauce/gravy for the crock pot since it would add too much water and the sauce would not stick to the pasta.
Add onion, carrots, celery and garlic to hot oil and cook 10 minutes, until tender and stirring often. I put the above veggies in the food processor to get them very fine, almost grated, as you want this to be a smooth sauce. Add meats, both cans of tomatoes, wine, bouillon cube, spices and salt. Bring to a boil, reduce heat, partially cover and simmer 2 hours or until meat is very tender and gravy has thickened.
To serve, toss some of the gravy with cooked pasta of your choice and place rest of gravy in bowl on table. Place cooked meat in another bowl. Accompany with hard rolls, pecorino romano cheese, salad and a glass of red wine. Enjoy!

Nutrition Facts : Calories 314, Fat 8.2, SaturatedFat 2.3, Cholesterol 37.6, Sodium 1140.5, Carbohydrate 36.5, Fiber 8.8, Sugar 2.9, Protein 19.5

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