Best All Day Italian Sunday Gravy Recipes

ITALIAN SUNDAY GRAVY-RECIPE HANDED DOWN FROM NONNA.

Steps:

• Heat oven to 425 degrees. Line 2 large, rimmed baking sheets with aluminum foil. Brush the foil with olive oil.
• Arrange (in a single layer) pork neck bones or country-style ribs on one baking sheet and the Italian sausages on the second baking sheet. Brush the tops of all the meats lightly with olive oil.
• Cook meats in the preheated oven, until deep golden brown on all sides, turning as needed to cook evenly. Allow approximately 1 hour for the pork necks and ribs and 40 minutes for the sausage. Set cooked meats aside.
• Meanwhile, in a very large, heavy-bottomed stock pot, brown ground beef and pork, over medium heat, crumbling into small pieces. Remove ground meats to plate and set aside.
• Drain all but 2 tablespoons of the fat from the pan. Add onions, minced garlic, and carrots and cook over medium heat for 6-8 minutes until they soften and begin to caramelize.
• Add the wine to the pot and cook, scrape up any brown bits from the bottom of the pot. Continue to cook until the wine is reduced by half.
• Add whole tomatoes with their juices, tomato paste, water, bay leaves, oregano, fresh basil, rosemary, salt, and pepper.
• Add the browned grounded meats, pork necks or country style ribs, and sausages back to the pot. Bring the gravy to a boil then reduce the heat and simmer.
• Simmer, uncovered for about 3 1/2--4 1/2 hours. If you have the temperature right, you should see a cheerful little bubbling on the surface of the gravy. Moderate the heat to maintain this gentle simmer throughout out cooking time.
• Stir occasionally so the meats don't stick. If the gravy becomes too thick as it simmers, add water. (If it's simmering gently, you shouldn't need to add any extra water.)
• While the sauce simmers, make the meatball. After the sauce has cooked for 3 1/2 - 4 1/2 hours and is nice and thick, give it a very good stir, digging down to the bottom of the pot, then add the meatballs. Continue to simmer the gravy without stirring for another 30-40 minutes, or until the meatballs are hot and the flavors marry. Remove bay leaves. You're READY to Serve. Mangia! Mangia!

ITALIAN SUNDAY GRAVY

Steps:

• 1. Dice the onion and 5 cloves of garlic. Chop your basil and set aside.
• 2. Put your ground beef/pork/veal in a big bowl. Add salt, pepper, a little bit of oregano, 1/2 cup of cheese, and egg.
• 3. Put you slices of bread in a cereal bowl can cover with milk.
• 4. In a large frying pan saute 1/2 of your onions, 1/2 your garlic and 1/2 your basil in 2 tablespoons of evoo. Slow and low here, do not burn your garlic. Saute until onions are translucent approximately 15 mins. When done add to your bowl of meat. Set aside pan to cook meats in a bit.
• 5. Squeeze out half your milk from the bread and add to meat. With your hands mix your meat mixture together for about 5 mins. Get it good and mixed up. Set aside.
• 6. Time to start the sauce. In a BIG sauce pan add another 2 tablespoons of evoo, saute the rest of your onion, garlic, basil slow and low. When onions are translucent add 3 cans tomato sauce and 1 1/2 cans water (don't worry water will cook out over the next few hours. It will not water down your sauce.) Add your oregano leaf and sugar stir and simmer sauce on med low heat.
• 7. Time to brown your meatballs. In your frying pan add about one inch of oil. Roll your meatballs out by hand med to large size. Brown meatballs on both sides. Do not have to cook them all the way through. They will finish cooking in your sauce and add flavor to the sauce by not cooking through. You will have to do this in batches most likely. Once finished browning add to the sauce.
• 8. In same pan you cooked the meatballs brown your chops. Add them to your sauce. Now brown your sausage links in same pan. Cut browned sausage links into pieces and add to sauce.
• 9. Time to deglaze your pan all the meats were cooked in. Drain excess oil from the pan. Put the empty oily pan on med heat. Pour wine in pan once hot. The pan will smoke at first. This is okay. Simmer for a couple of mins until the alcohol has cooked off. Now pour this into your sauce.
• 10. Let your sauce simmer on low heat for the next 3 hours. During this time you will have fats rise to the top. You can skim most of the fat off if you choose. I stir it all back in for this is where a lot of your flavor comes from.
• 11. Sauce close to done. Time to cook pasta. Cook your pasta al dente for about 11-12 mins. Drain then toss with some of your cheese to the sauce will adhere to the pasta better. Remove pork chop bones ( you will prob have to look for these because the fell of the chop)
• 12. Place pasta on a big serving platter or bowl. Spoon sauce over pasta. Top with parsley and additional cheese. Put extra sauce in a separate bowl and place on the table for quest to add extra if they choose.
• 13. Serve with a loaf of bread and butter and enjoy.

ALL DAY ITALIAN SUNDAY GRAVY RECIPE - (4.3/5)

Steps:

• Dice the onion and 5 cloves of garlic. Chop your basil and set aside. Put your ground beef/pork/veal in a big bowl. Add salt, pepper, a little bit of oregano, 1/2 cup of cheese, and egg. Put you slices of bread in a cereal bowl can cover with milk. In a large frying pan saute 1/2 of your onions, 1/2 your garlic and 1/2 your basil in 2 tablespoons of evoo. Slow and low here, do not burn your garlic. Saute until onions are translucent approximately 15 mins. When done add to your bowl of meat. Set aside pan to cook meats in a bit. Squeeze out half your milk from the bread and add to meat. With your hands mix your meat mixture together for about 5 mins. Get it good and mixed up. Set aside. Time to start the sauce. In a BIG sauce pan add another 2 tablespoons of evoo, saute the rest of your onion, garlic, basil slow and low. When onions are translucent add 3 cans tomato sauce and 1 1/2 cans water (don't worry water will cook out over the next few hours. It will not water down your sauce.) Add your oregano leaf and sugar stir and simmer sauce on med low heat. Time to brown your meatballs. In your frying pan add about one inch of oil. Roll your meatballs out by hand med to large size. Brown meatballs on both sides. Do not have to cook them all the way through. They will finish cooking in your sauce and add flavor to the sauce by not cooking through. You will have to do this in batches most likely. Once finished browning add to the sauce. In same pan you cooked the meatballs brown your chops. Add them to your sauce. Now brown your sausage links in same pan. Cut browned sausage links into pieces and add to sauce. Time to deglaze your pan all the meats were cooked in. Drain excess oil from the pan. Put the empty oily pan on med heat. Pour wine in pan once hot. The pan will smoke at first. This is okay. Simmer for a couple of mins until the alcohol has cooked off. Now pour this into your sauce. Let your sauce simmer on low heat for the next 3 hours. During this time you will have fats rise to the top. You can skim most of the fat off if you choose. I stir it all back in for this is where a lot of your flavor comes from. Sauce close to done. Time to cook pasta. Cook your pasta al dente for about 11-12 mins. Drain then toss with some of your cheese to the sauce will adhere to the pasta better. Remove pork chop bones ( you will prob have to look for these because the fell of the chop) Place pasta on a big serving platter or bowl. Spoon sauce over pasta. Top with parsley and additional cheese. Put extra sauce in a separate bowl and place on the table for quest to add extra if they choose. Serve with a loaf of bread and butter and enjoy.

ITALIAN SUNDAY SAUCE

Steps:

• Sprinkle neck bones on all sides with salt and pepper.
• Heat 4 teaspoons oil in a large, heavy-bottomed stockpot or Dutch oven over medium-high heat. Place neck bones in the pot and cook for 6 minutes, flipping halfway through. Transfer to a plate.
• Add sausage links to the drippings and brown for 3 minutes on each side, adding remaining oil as needed. Set aside with the pork.
• Add onion to the drippings and season with salt. Cook, stirring often, until onion is soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomato paste and cook for 1 minute.
• Add tomato puree and crushed tomatoes, than add water and sugar; cook, stirring constantly, until smooth. Add bay leaf. Rub basil and oregano between your fingers to release the aroma and add to the sauce.
• Slice sausages into large chunks and return to the pot with the neck bones; bring to a simmer, stirring occasionally. Add meatballs, reduce heat to low, and simmer, stirring occasionally, for 4 to 6 hours.
• Remove neck bones and bay leaf. Remove any meat remaining on the bones, shred, and return to the sauce.

SUNDAY SAUCE

Steps:

• Season the pork shoulder all over with salt and pepper. In a large Dutch oven, heat 2 tablespoons oil over medium high. Working in batches if necessary, cook the pork until browned on two sides, 8 to 10 minutes total, adding more oil if the pan looks dry. Transfer pieces to a bowl as they finish. Add the sausages to the pot and cook until browned, 4 to 6 minutes total. Transfer to the bowl.
• Reduce the heat to medium-low. Add the remaining 2 tablespoons oil, if needed, and the onion and garlic. Season with salt and pepper, and cook until softened, 2 to 4 minutes. Add the red wine, stir, scrape up the browned bits on the bottom of the pan and cook until the wine is nearly evaporated, 2 to 4 minutes.
• Add the tomatoes and basil, then fill one of the 28-ounce cans with water. (You'll use it in a second.) Return the pork shoulder and sausages to the pot, along with any accumulated juices in the bowl. Nudge them around so they are submerged. Add the meatballs on top, then add enough water from the can to cover the meat. (There's no need to stir.) Partly cover the pot, bring to a simmer over medium-high heat, then reduce heat to a gentle simmer and cook, stirring occasionally, until the pork shoulder falls apart when shredded with a fork, 2 to 2½ hours.
• When you're ready to eat, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package instructions until al dente. While the pasta cooks, slice the sausage and shred the pork shoulder. Transfer to a platter along with the meatballs and a few spoonfuls of sauce. Reserve ½ cup pasta water, then drain and add the pasta to the pot of sauce. Over medium heat, toss the pasta with the sauce, adding pasta water as needed until the sauce clings to the pasta.
• Divide pasta between bowls, then top with a bit of each meat. Pass the Parmesan and platter of meat at the table.