Sunday Gravy
Recipe information
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Cooking:
45 min.
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Servings per container:
16
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Source:

Ingredients for - Sunday Gravy

1. White bread, left out overnight to become stale - 1 ½ slices
2. Ground beef - 1 ½ pounds
3. Grated Parmesan cheese - ⅓ cup
4. Finely chopped Italian leaf parsley - ½ cup
5. Egg - 1 large
6. Salt and ground black pepper to taste - 1 large
7. Extra-virgin olive oil, divided - ⅓ cup
8. Sweet Italian sausage - 1 ½ pounds
9. Pork ribs - 1 ½ pounds
10. Garlic, finely chopped, or more to taste - 6 cloves
11. Tomato paste - 1 (6 ounce) can
12. Sweet onion, chopped - 1 medium
13. Whole peeled tomatoes - 1 (28 ounce) can
14. Unpeeled crushed tomatoes, or more as needed - 3 (28 ounce) cans
15. Tomato puree - 1 (28 ounce) can
16. White sugar - 1 tablespoon
17. Fresh basil, chopped, or more to taste - 8 leaves
18. Bay leaf, or to taste - 1
19. Dried oregano - ½ teaspoon
20. Dry red wine - 1 ½ cups

How to cook deliciously - Sunday Gravy

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

Remove sauce from heat and cover. Let sit 30 minutes to 1 hour.

6. Stage

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.