Perfection
As the, "is it called gravy or sauce argument rages on", we will attempt to give you tips and information on how to make the best Sunday Gravy you have ever tasted. Traditional Sunday gravy is a rich, meat based gravy that originated in the kitchens of Italian-American families. There are many variations of this recipe and choices must be made.
Should I add braciola or just use meatballs and sausage? Should I add neck bones or spare ribs? Ground beef or pork? The truth of the matter is to use what is available. If you have time to make meatballs and braciola then definitely use them. If it is easier to add fried sausage or neck bones then by all means add them. Just remember the different varieties of meat add to the overall flavor of the gravy.
Two of the most important tips we could give you is first make sure the pot you are using has a very heavy bottom. We find that a heavy bottomed pot helps prevent the gravy from burning during its long cooking time. Second make sure you brown all your meats before placing them in your gravy. This brings out the flavor of the meats and will ensure a more flavorful gravy.
Like any recipe, it is very important to layer your ingredients. Step by step you build layer upon layer of flavors. When it comes to making our perfect Sunday gravy we begin with a soffritto. Soffritto is the holy trinity of Italian cooking. It is a simple combination of sauteed aromatic ingredients such as chopped onions, carrots and celery, along with plenty of garlic, that serve as a base for our other ingredients.
After the soffritto is slightly tender we usually add ground beef or pork and cook it until it is slightly browned. Then we stir in two six ounce cans of tomato paste and cook it for a few minutes until it is thoroughly mix together with the soffritto. Season the mixture with salt, pepper, dried oregano, thyme, marjoram and sugar, then deglaze the mixture with red wine, scraping the bottom of the pot while letting it reduce and condense a bit. See how the flavors are building? You are on your way to making a delicious gravy.
You are now past the hard part. Next we simply add the tomato sauce, chopped tomatoes, a little more dried seasoning and a hand full of fresh basil and parsley. Cover, bring to a boil then reduce to simmer.
Now you are ready to add your meat. Basically at the beginning we will add fried sausage and/or roasted neck bones or pork ribs. Braciola is a special treat and should also be added at the beginning of the cooking process. The fried meat balls are usually added during the last hour of cooking.
Now comes the wait. In order to ensure that the flavors are well blended and the gravy becomes rich and thick, cook the gravy for a minimum of 8 to 10 hours. When finished you will have produced the most perfect Sunday gravy you have ever tasted. Serve with your favorite pasta, ravioli, lasagna, etc., and don't forget a nice crusty loaf of Italian bread.
Ingredients:
3 Tbs of extra virgin olive oil
1 Tbs of butter
2 large onions, chopped
1 carrot, chopped
1 stalk of celery, chopped
4 cloves of garlic, chopped
1 pound ground beef or pork
2 6oz cans of tomato paste
1 tsp of salt
1 tsp of fresh ground black pepper
1 tsp of dried oregano
1 tsp of dried thyme
1 tsp of dried marjoram
¼ cup of sugar
1 cup of red wine
5 15oz cans of tomato sauce
2 15 oz cans of diced tomatoes
1 cup of water
15 fresh basil leaves
14 cup of fresh flat leaf parsley, chopped
2 pounds of hot or mild Italian sausage, fried
3 pounds of neck bones or pork ribs, baked
Meatballs, fried
Braciola, fried
Preparation:
In a large heavy bottomed pot, saute the onions, carrots, celery and garlic in the olive oil and butter until slightly tender.
Add the ground meat and cook until browned.
Stir in the tomato paste, 1/2 tsp of oregano, 1/2 tsp of thyme, 1/2 tsp of marjoram and the sugar.
Cook for 2 minutes.
Deglaze the pot with the wine and cook until the wine is slightly reduced.
Add the tomato sauce, diced tomatoes and water.
Stir in the remaining seasoning, basil and parsley.
Bring the gravy to a boil.
Reduce the heat to a simmer.
Add all your meat at the beginning except the meatballs.
Place the meatballs in the pot around an hour before serving.
Cook the gravy for 8 to 10 hours. stirring on occasion throughout the cooking process.
Serve with your favorite pasta, crusty Italian bread and plenty of grated Parmesan-Reggiano cheese.
image from google
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