Best Italian Sunday Gravy Recipes

SUNDAY GRAVY (REAL ITALIAN SPAGHETTI SAUCE)AND MEATBALLS

Steps:

• SAUCE: Heat oil in large heavy pot (use a seasoned pot if you have one). Place the pork in the pot and brown until just about cooked. Transfer pork to plate. Do the same with the sausage and transfer to plate. Leave fat in pot. Add whole peeled garlic cloves cook until tender. Put garlic on plate with meat and stir in tomato paste until "saucy". Chop up tomatoes leaving the tomato juice in the cans (I use my chopper) and add them to the pot.
• Then add 1/2 of one can of the juice to the pot. Add salt and pepper to taste. Add the meats and garlic to the sauce and bring to a boil. Turn down to low and cook for about 1 1/2 hours. Leave the sauce on low and remove all the meat and garlic cloves.
• Mix all ingredients for meatballs and shape into balls. Add to sauce turn up just a little higher than low and let cook the raw meatballs until they are done (1/2 hour) THATS IT!
• Now this is an old recipe, but I have seen it in the sopranos cookbook and this is a bit different.
• I used this sauce to make the ziti al forno from the sopranos cookbook (Recipe #73939) and it was the most amazing thing I have ever eaten, so I posted that too.

ITALIAN SUNDAY GRAVY

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!

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.

PRESSURE COOKER SUNDAY GRAVY, ITALIAN RAGU SAUCE OVER PASTA RECIPE - (4.2/5)

Steps:

• Notes: I made the meatball mixture, first, since my pressure cooker time was 45 minutes. If using the stove top method, you will have 2-1/2 hours of time to make the meatballs-- which are absolutely delicious on their own! Note: Prosciutto and cheese are added to the meatball mixture to mimic the flavor of the brasciole. Sauce: Pressure cooker method: Do not preheat the oven, as you won't be using it. Using browning cycle, follow steps 1 to 6 (below). Traditional method: Adjust oven rack to lower- middle position and heat oven to 325°F Heat oil in large Dutch oven over medium-high heat until just smoking. Pat ribs dry with paper towels and season with salt and pepper. Add half of ribs to pot and brown on both sides, 5 to 7 minutes total. Transfer ribs to large plate and brown remaining ribs. After transferring second batch of ribs to plate, brown sausages on all sides, 5 to 7 minutes total. Transfer sausages to plate with ribs. Reduce heat to medium, add onions and oregano; cook, stirring occasionally, until beginning to brown, about 5 minutes. Add tomato paste and cook, stirring constantly, until very dark, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add crushed tomatoes and broth, scraping up any browned bits. Return ribs and sausage to pot; bring to simmer, cover, and transfer to oven**. Cook until ribs are tender, about 2½ hours**. **Pressure cooker method: Once the meats have been browned, and the sauce made, cover and lock on the pressure cooker lid. Pressure cook on high for 45 minutes. In the meantime, prepare the meatballs. Meatballs: Meanwhile, combine bread cubes, buttermilk, parsley, garlic, egg yolk, salt, and red pepper flakes in medium bowl and mash with fork until no bread chunks remain. Add meatloaf mix, prosciutto, and cheese to bread mixture; mix with hands until thoroughly combined. Divide mixture into 12 pieces; roll into balls, transfer to plate, cover with plastic, and refrigerate until ready to use. When sauce is 30 minutes from being done, heat oil in large nonstick skillet over medium-high heat until shimmering. Cook meatballs: Add meatballs and cook until well browned all over, 5 to 7 minutes. Transfer meatballs to paper towel-lined plate to drain briefly. Oven version: Remove sauce from oven and skim fat from top with large spoon. Transfer browned meatballs to sauce and gently submerge. Cover, return pot to oven, and continue cooking until meatballs are just cooked through, about 15 minutes. Pressure cooker version: When the pressure cooker beeps, release the pressure and carefully remove the lid. Skim fat from top with large spoon. Transfer browned meatballs to sauce and gently submerge. Replace the lid, and lock it, and pressure cook for 3 minutes. Release the pressure and carefully remove the lid. Pasta: Meanwhile, bring 6 quarts water to boil in large pot. Add pasta and salt and cook until al dente. Reserve 1/2 cup cooking water; drain pasta and transfer back to cooking pot. To serve: Using tongs, transfer meatballs, ribs, and sausage to serving platter and cut sausages in half. Stir basil into sauce and adjust seasoning with salt and pepper. Toss pasta with 1 cup sauce and reserved pasta cooking water so that sauce lightly coats pasta. Serve pasta, passing remaining sauce and meat platter separately.

CLEMENZA SUNDAY SAUCE ITALIAN GRAVY

Steps:

• Preparation For MEATBALLS.
• 1. Mix all ingredients except olive oil in a large bowl.
• 2. Shape Meatballs into whatever size you prefer; small.
• medium or large.
• 3. Fry Meatballs in olive oil over a medium heat until they are nicely browned.
• Preparation For GRAVY (SAUCE).
• 1. Place onions in olive oil in a large pot. Sauté onions over a low flame for 4 minutes. Add garlic and sauté on low flame with onions for 3 minutes.
• 2. Add all the tomatoes and water. Raise flame to high. Bring the tomatoes up to the boil, then lower the sauce to a very low simmer.
• 3. Cut the spareribs in-between the bones so you have individual Ribs. Add to pot.
• 4. Place sausages in a separate pot fill with water. Bring to boil, then simmer for 10 minutes. Drain the sausages and add to pot with sauce.
• 5. Make the Meatballs ( recipe follows) up to the point where they have cooked in the oven for 10 minutes.
• 6. Let all ingredients simmer for 1 hour and 15 minutes.
• 7. Add meatballs to pot and let simmer one hour longer.
• 8. Serve the sauce with your favorite Short Pasta such as Rigatoni, Gnocchi, or Ziti.
• NOTE: The sauce should simmer on a very low flame. It is important to stir the bottom of the pot with a wooden spoon every few minutes to keep the sauce from burning.

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.

AUTHENTIC ITALIAN SUNDAY GRAVY (NANA'S MEAT SAUCE)

Steps:

• 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 beef 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 and beef.
• 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.
• Add the tomatoes to the pot.
• Add the water; season with a pinch salt and pepper.
• Return the pork, beef, and sausages to the pot and bring sauce to a simmer.
• Partially cover the pot and cook over low heat, stirring occasionally, for at least 2 hours.
• If the sauce becomes too thick, add a little more water.
• At the end, add sugar, to taste, and adjust your seasonings one more time with salt and pepper. Add basil leaves and serve over your favorite pasta, topped with shaved Parmesan.

ITALIAN SUNDAY GRAVY

Steps:

• 1. Heat vegetable oil in a dutch oven over medium-high heat. Add sweet sausage and cook until well browned and fat begins to render, about 8 minutes. Using slotted spoon, transfer sausage to paper towel-lined plate to drain. Then place in a large 5-6qt slow-cooker. Repeat with hot sausage.
• 2. Cook onions in sausage fat over medium heat until well browned, about 6 minutes. Stir in garlic and oregano and cook until fragrant, about 1 minute. Add tomato paste and cook until paste begins to brown, about 5 minutes. Stir in wine and simmer, scraping browned bits from pan bottom with a wooden spoon, until wine is reduced, about 3 minutes. Transfer to slow-cooker. Stir in diced tomatoes and tomato sauce.
• 3. Submerge uncooked ribs and flank steak in sauce, in the slow-cooker. Set slow cooker on low, cover, and cook until meat is tender, 8-10 hours. (Alternatively, cook on high for 4-5 hours)
• 4. About 30 minutes before serving, transfer sausages, ribs, and flank steak to a baking sheet until cool enough to handle. Shred ribs and flank steak into small pieces, discarding fat and bones. Slice sausages in half, crosswise. Using wide spoon, skim fat off surface, then stir meat back into sauce. Stir in basil and pepper. Serve. Leftover gravy can be store in airtight container in refrigerator for up to 3 days. It freezes quite well.
• 5. MAKE AHEAD: The recipe can be prepared through step 2 up to 2 days in advance. After reducing the wine in step 2, add the diced tomatoes, tomato sauce, and browned sausages to the dutch oven and simmer over medium-low heat until the sausages are cooked through, about 12 minutes. Refrigerate the sausage and sauce mixture in an airtight container until ready to use. When ready to cook the gravy, warm the sauce and sausages together over medium heat until heated through, and transfer to slow-cooker. Proceed with step 3.

ITALIAN SUNDAY GRAVY

Steps:

• in bottom of pan oil garlic parsley salt and pepper pork and itallian saugage
• brown a little in bottom of pot
• add tomatoes and simmer 4 to 5 hours soooo good!!!!u can freeze some if u like i will post the meatball recipe next chow enjoy eleanor