SUNDAY GRAVY (SINATRA'S FAV IN HOBOKEN,BABY!)
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
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.
SUNDAY GRAVY
Provided by Food Network
Time 4h
Yield 10 cups
Number Of Ingredients 28
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.
SUNDAY GRAVY
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
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
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