How To Make Sunday Gravy Recipes

Steps:

• To make the sauce, heat the oil in a large heavy pot over medium heat.
• Pat the pork dry and put the pieces in the pot.
• Cook turning occasionally, for about 15 minutes or until nicely browned on all sides.
• Transfer pork to a plate.
• Brown the veal in the same way and add it to the plate.
• Place the sausages in the pot and brown on all sides.
• Set the sausages aside with the pork.
• Drain off most of the fat from the pot.
• Add the garlic and cook for about 2 minutes or until golden.
• Remove and discard the garlic.
• Stir in the tomato paste and cook for 1 minute.
• With a food mill (I use a Braun hand blender) puree the tomatoes, with their juice into the pot.
• Or for a chunkier sauce, just chop up the tomatoes and add them.
• Add the water; and salt and pepper to taste.
• Add the pork, veal, sausages, and basil and bring the sauce to a simmer.
• Partially cover the pot and cook over low heat, stirring occasionally, for 2 hours.
• If the sauce becomes too thick, add a little more water.
• Meanwhile, make the meatballs: Combine all the ingredients except the oil in a large bowl.
• Mix together thoroughly.
• Rinse your hands with cool water and lightly shape the mixture into 2 inch balls.
• Heat the oil in a large heavy skillet.
• Add the meatballs and brown them well on all sides.
• They will finish cooking in the sauce.
• Transfer the meatballs to a plate.
• After the sauce has cooked for its two hours, add the meatballs and cook for 30 minutes or until the sauce is thick and the meats are very tender.
• To serve, remove the meats from the sauce and set aside.
• Toss the cooked pasta with the sauce.
• Sprinkle with cheese.
• Serve the meats as a second course, or reserve them for another day.

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.

Steps:

• Heat a large skillet or a 5 1/2- to 6-quart stovetop-safe slow cooker insert over medium-high heat. Add the oil and sausage and cook, turning occasionally, until brown all over, 7 to 8 minutes. Push the sausage to the side of the cooker. Add the tomato paste and cook, stirring, until brick red, about 1 minute. Add 1/2 cup water and bring to a boil, stirring to scrape up the browned bits.
• Add the short ribs, Italian herbs, garlic, sun-dried tomatoes, crushed tomatoes, onions, bay leaf, 1 tablespoon salt and some pepper to the insert and put it into the slow cooker. If you're using a skillet, transfer the tomato mixture to the slow cooker at this point. Cover the cooker, set it on low and cook until the beef is very tender, 6 to 8 hours.
• When ready to serve, bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Drain.
• Transfer the sausage and beef to a cutting board, slice into serving portions and arrange on a serving platter. Toss the pasta with some of the sauce and transfer to a serving bowl.
• Serve the meat and pasta with the Parmesan and remaining sauce on the side. Freeze any leftover sauce for up to 1 month.

Steps:

• Heat oil in very large Dutch oven.
• Add garlic and onions and saute until soft.
• Add tomato paste and stir to combine.
• Add crushed tomatoes and spices.
• Stir bring to boil, lower heat to low--cover and simmer.
• Meanwhile combine all meatball ingredients (except for flour and oil).
• Form into balls about 2-1/2 inches in diameter.
• Dredge meatballs in flour.
• Fry meatballs in oil in skillet a few at a time until browned on all sides (not necessary to cook through they will cook in the sauce) Add fried meatballs from skillet directly to simmering sauce.
• Stir and bring sauce back to a simmer.
• Cover.
• Place sausage in pot and cover with water.
• Bring to a boil and boil about 5 minutes to remove some of the fat.
• Brown boiled sausage in skillet.
• Place browned sausage in simmering sauce.
• Bring sauce back to simmer---cover and continue simmering for 2 hours over low heat---stir occassioanlly.
• Remove meatballs and sausage from pot and place on serving dish.
• Toss sauce with cooked pasta--You will have enough sauce to coat two pounds of cooked pasta.
• This freezes very well!