Thursday, October 15

Italian Sunday Gravy

I love making a big pot of Sunday gravy, full of flavor, packed with sausage, ribs, and meatballs. Making a pot of Sunday gravy means a great night with the family and great leftovers for almost a whole week! My great grandmother's gravy was the best and for many generations has never been matched, here is as close as I can get to my Nanny's Sunday gravy.

Full time 1 hour if in a hurry (4 hours if going traditional)
Serves ? honestly my family of 4 uses this for 3-4 meals.

The needs-

2 cans (28 oz) tomato puree (homemade use 50oz)
1 can (28 oz) whole plum tomatoes (homemade remove skins of 8 plumb tomatoes)
1 can tomato paste
1 large white onion cut in half
2 lb. country ribs (bone in tastes better)
1 lb. Italian sausage (I use a mix of sweet and spicy)
1 1/2 tbsp minced garlic
1 tbsp butter
1 tbsp fresh chopped oregano
1 tbsp olive oil
1 tsp crushed red pepper flakes

In a dutch oven or deep heavy pot heat olive oil over medium high heat and add in minced garlic. Saute 2-3 minutes.

Add in chopped oregano and crushed red pepper, allowing herbs to wilt.

Add in butter and let it melt.

Add in ribs and sear off for 4-5 minutes per side.

Add in Italian sausage.

Add in tomato puree, whole tomatoes, and tomato paste.

Wedge onion upside down into pot.

Quick method: Allow to come to a low boil and then lower heat to medium-low, add meatballs, and cook covered 30 minutes. Stir occasionally.

Traditional method. Allow to come to a low boil and then lower heat to low. Cook 2 hours, stirring occasionally to prevent scorching.

After a total of 2 1/2 hours cooking add meatball into pot and cook an additional hour.

To serve place ribs, meatballs, and sausage in a large bowl. Move gravy to an easy pour container. Cheers!