aprilhenry (aprilhenry) wrote,

Italian Sunday Gravy was perfect for a rainy Monday

Cook’s Illustrated, Sep/Oct 2009 (For a longer explanation for what to do, look for the mag at your library)

Hearty Italian Meat Sauce (Sunday Gravy) [This is a less complicated version than many. It still takes some time, but it is worth it!]

2 T olive oil
1 side of baby back ribs, patted dry, salted and peppered, cut into 2-rib sections
1 pound spicy Italian sausage (I used hot turkey italian sausage)
2 medium onions, sliced
1.5 tsp oregano
3 T tomato paste
4 garlic cloves, minced
2 28-oz cans crushed tomatoes
2/3 cup beef broth
¼ cup fresh basil leaves chopped

Heat oil in large dutch oven and brown ribs and sausages. Remove.

Add onions and herbs and cook until onions begin to brown. Add tomato paste and cook until it darkens. Add garlic, then canned tomatoes. Put meats back in pot, cover, and cook in 325 oven for 2 and one-half hours.

Begin to make meatballs about an hour before the sauce is finished.
2 slices white bread
½ cup buttermilk
¼ cup flat leaf parsley
2 garlic cloves, minced
1 egg yolk
½ t salt
¼ t red pepper flakes
1 lb meatloaf mix [I used 1/2 lb ground beef +1/2 lb ground pork]
1 oz thin sliced prosciutto, chopped
1 oz Pecorino Romano, grated [I used Parm]
½ cup olive oil {I think I used less]

Put first 7 items in a bowl and mix well. Add remaining ingredients [but not olive oil] and mix again. Make into large meatballs [I made them about about as big as a quarter cup]. Brown meatballs in hot oil, and add to sauce in dutch oven to cook for 15 minutes.

Dress cooked spaghetti lightly with the sauce, plate, and add a meatball, a sausage, and a section of ribs to each plate. Serve remaining meats and remaining sauce at the table for those who want them.

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