Italian Sunday Gravy
Serves 6-8
Ingredients
For Marinara (makes 5-6 qts)
- 1 cup canola oil
- 1 medium onion, sliced
- 6 cans (28 oz each) whole, peeled tomatoes (San Marzano suggested)
- salt to taste
- pepper to taste
- basil leaves, chopped or torn
For Meatballs
- 1 lb ground beef (85% lean/ 15% fat)
- ½ lb ground pork
- 2 eggs
- ¼ cup chopped parsley
- 1 garlic clove, chopped
- ½ cup breadcrumbs
- ¼ cup grated Romano cheese
- black pepper to taste
- salt to taste
For Braciole
- 2 pieces "braciole" beef (6 oz each), found in Italian specialty markets
- 1 garlic clove, chopped
- ¼ cup grated Romano cheese
- 2 tbsp golden raisins
- 2 tbsp pine nuts
- black pepper to taste
- salt to taste
- 2 tbsp chopped basil
Additional Gravy Ingredients
- 2-4 cups canola oil to fry meat
- 1 rack baby back pork ribs, separated
- 2 links each hot & sweet Italian sausages
To Garnish
- chopped parsley (optional)
How-to
Make Classic Marinara Sauce (watch the video)
- Add canola oil to a saucepan over medium-high heat. Add onions and sauté onions until soft and translucent, about 5 minutes. Remove from pan and set aside. Do not discard pan with oil
- Meanwhile in food processor, blend tomatoes for about 30 seconds or until just smooth
- Add the pureed tomatoes to the pot with the oil. Add the cooked onions. Season with salt and pepper
- Bring to a boil then lower heat and let simmer for approximately 45-60 minutes over medium-low heat, adding a few (whole or chopped) basil leaves after 45 minutes. Set aside
Make Meatballs
-
Mix all ingredients together in a large bowl. Form into 12-15 meatballs, about 1" - 1½" in size each. Set aside
Roll Braciole
- Lay meat flat on your work surface, working with one piece at a time
- Sprinkle cheese, pine nuts, golden raisins, chopped basil, garlic, salt and pepper atop both pieces of meat
- Roll tightly starting at one of the short ends and fasten with butcher's twine
Brown Meat & Simmer
- Heat canola oil in pan over medium-high. The amount of oil used will depend on how large your pan is -- you want the oil to reach about halfway up your meatballs and ribs when browning them
- Start browning meats in batches, beginning with both pieces of rolled braciole, the ribs and meatballs. Do not overcrowd the pan
- Remove meats to the large pot of marinara. Brown sausage links on all sides, about 5 minutes. Remove to marinara along with other meats
- Bring to a low boil, then reduce to a simmer and cook 45 minutes
- Remove meats to a plate. Cut away the butcher's twine from the braciole and slice into ½" pieces
- Serve family-style with ample amounts of marinara ("gravy") on the side. Garnish with parsley if desired