Sunday Gravy Pizza Food

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.

SUNDAY GRAVY PIZZA

Steps:

• Tools:.
• 2oz ice cream scoop.
• Crock Pot or Dutch Oven.
• Combine milk and bread crumbs in a large bowl and set aside.
• Dice onion and sweat on low heat until translucent and no color. Pull of heat and cool.
• In same bowl with breadcrumbs and milk, add the remaining ingredients. Thoroughly mix and with a 2oz ice cream scooper, scoop meatballs on to a sheet tray. Once scooped, go back and roll meatballs into uniform balls.
• Set a medium sauce pan over high heat and add a couple tablespoons of oil. Sear off meatballs on each side until golden and set in dutch oven. Do not crowed the pot. In a separate sauce pot heat up enough marinara to completely cover the meatballs. Once heated, pour over meatballs and cook in the oven at 300 degrees for an hour. Remove meatballs from sauce and save.
• For the Pork:.
• Roughly dice the pork shoulder into 1-inch pieces.
• In a medium sauté pan over high heat, add a couple table spoons of oil and sear off pork shoulder. Once seared, transfer to dutch oven. Heat up the meatball braising liquid and pour over the pork. Cover and cook in the oven for two hours at 300 degrees. Once done, remove the pork. This result of now two braised meats in the marinara is now, the gravy.
• For the Sausage:.
• Roast the sausages on a sheet tray in a 400-degree oven for 15-20 minutes. Let cool and slice into half inch pieces.
• For the Pizza:.
• Make two lines of gravy about an inch apart on the cheesed pizza. Top with cooked meatballs (cut in half), braised pork shoulder and sliced sausages and bake as directed. Top with grated parmesan and fresh basil.

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-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 SAUCE

Steps:

• Season the pork shoulder all over with salt and pepper. In a large Dutch oven, heat 2 tablespoons oil over medium high. Working in batches if necessary, cook the pork until browned on two sides, 8 to 10 minutes total, adding more oil if the pan looks dry. Transfer pieces to a bowl as they finish. Add the sausages to the pot and cook until browned, 4 to 6 minutes total. Transfer to the bowl.
• Reduce the heat to medium-low. Add the remaining 2 tablespoons oil, if needed, and the onion and garlic. Season with salt and pepper, and cook until softened, 2 to 4 minutes. Add the red wine, stir, scrape up the browned bits on the bottom of the pan and cook until the wine is nearly evaporated, 2 to 4 minutes.
• Add the tomatoes and basil, then fill one of the 28-ounce cans with water. (You'll use it in a second.) Return the pork shoulder and sausages to the pot, along with any accumulated juices in the bowl. Nudge them around so they are submerged. Add the meatballs on top, then add enough water from the can to cover the meat. (There's no need to stir.) Partly cover the pot, bring to a simmer over medium-high heat, then reduce heat to a gentle simmer and cook, stirring occasionally, until the pork shoulder falls apart when shredded with a fork, 2 to 2½ hours.
• When you're ready to eat, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package instructions until al dente. While the pasta cooks, slice the sausage and shred the pork shoulder. Transfer to a platter along with the meatballs and a few spoonfuls of sauce. Reserve ½ cup pasta water, then drain and add the pasta to the pot of sauce. Over medium heat, toss the pasta with the sauce, adding pasta water as needed until the sauce clings to the pasta.
• Divide pasta between bowls, then top with a bit of each meat. Pass the Parmesan and platter of meat at the table.