Best North End Sunday Gravy Recipes
NORTH END SUNDAY GRAVY
Everyone, I know, has a recipe for gravy that was made by their Italian grandmother and everyone will tell you their family's sauce is the best. This sauce is an adaptation from "The North End Italian Cookbook" by Marguerite DiMino Buonopane. The North End is Boston's Italian neighborhood and the author was celebrated as one of it's best cooks. I thought the original recipe had too much meat and not enough tomato, so I changed those proportions a bit. I don't know if this is as good as your grandmother's but the last time I made this my father and brother-in-law sat down with a bowl of sauce and bread for dipping and finished the entire loaf. The meatballs are from Dom Deluise's cookbook and really are the best I've ever had.
Provided by owensjo
Categories Pork
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 24
Steps:
- Fry beef and pork in 1/4 cup of olive oil in a large saucepot.
- Remove meats as they brown and add another 1/4 cup oil to the juices in the pan.
- Saute the onion, garlic, and 2 pinches each of the seasonings until the onion is transparent.
- Stir in the tomato paste and cook, stirring, until the paste melts into the oil. This is called "Italian roux".
- Stir in an extra couple of pinches of the seasonings. Add the tomatoes and blend.
- Fill the two tomato cans with water and add water until the sauce is as thick as you like it. Remember the sauce is going to cook down.
- Let the sauce come to a boil and add salt and pepper and an additional 2 pinches of seasonings.
- Return the meat to the pan and simmer, uncovered, for 2 hours. Stir every 15 minutes or so using a wooden spoon.
- Brown the sausages in some olive oil and add to sauce with sugar to taste. Simmer another hour.
- Make meatballs and either fry in oil or bake in oven at 350 degrees for 30 minutes. Add to sauce.
- Cook for an additional hour. Add water as it cooks if you think it needs it, but you should have a sauce that doesn't separate on the plate.
- Remove meats and let sauce settle for a few minutes until fat rises to the top. Skim as much fat as possible from the sauce. The less fat it contains, the better the sauce.
- This sauce freezes beautifully.
Nutrition Facts : Calories 533, Fat 38.3, SaturatedFat 12.7, Cholesterol 112.8, Sodium 724.2, Carbohydrate 20.6, Fiber 3.5, Sugar 8.6, Protein 27.7
NORTH END SUNDAY GRAVY
This recipe takes some time but makes a delicious gravy that would make your Italian grandmother proud. The dried mint is not 'minty' at all but rather lends a sweetly herbal flavor to the sauce. You can leave out the lamb shank, but it is the secret ingredient that makes the sauce extra delicious. Many people prefer San Marzano® tomatoes, but they are expensive and I think our own domestic tomatoes actually make a better sauce.
Provided by owensjo
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 6h
Yield 12
Number Of Ingredients 31
Steps:
- Heat 1/4 cup olive oil in a stockpot over medium heat. Cook neck bones, country-style pork rib, beef chuck, beef rib, and lamb shank in hot oil, turning regularly, until browned on all sides, 7 to 10 minutes. Remove all the meat to a large bowl.
- Pour another 1/4 cup olive oil into the stockpot and heat over medium heat; stir a pinch of basil, a pinch of mint, and a pinch of red pepper flakes into the oil. Cook and stir onions in hot oil until translucent, about 5 minutes. Add garlic; cook and stir 1 minute more. Stir the tomato paste into the onion mixture until incorporated. Pour crushed tomatoes and water into the mixture and bring to a low boil. Add an additional 2 pinches each of basil, mint, and red pepper flakes. Season with salt and black pepper.
- Return the browned meats to the tomato mixture; bring to a simmer and cook, stirring every 15 minutes, for 2 1/2 hours. Remove the neck bones and discard.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Crumble Italian sausage into the skillet; cook and stir until crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease. Stir sausage into the tomato sauce with sugar. Return the sauce to a simmer and cook another 1 1/2 hours.
- Mix ground beef, ground pork, eggs, milk, Italian bread crumbs, parsley, Parmesan cheese, and garlic with your hands in a large bowl until evenly mixed; shape into 2-inch balls.
- Heat 1 1/2 teaspoons in a skillet over medium heat. Cook the meat balls in hot oil until evenly browned, 5 to 7 minutes.
- Add meatballs to the tomato sauce. Cook at a simmer for 1 hour, adding water as needed to keep sauce from becoming too thick. Remove stockpot from heat; let sit 2 to 3 minutes. Skim and discard any fat from the top of the sauce.
Nutrition Facts : Calories 527 calories, Carbohydrate 25 g, Cholesterol 110.1 mg, Fat 35.8 g, Fiber 4.5 g, Protein 28.4 g, SaturatedFat 10.7 g, Sodium 868.7 mg, Sugar 5.7 g
NORTH END SUNDAY GRAVY
"This recipe takes some time but makes a delicious gravy that would make your Italian grandmother proud. The dried mint is not 'minty' at all but rather lends a sweetly herbal flavor to the sauce. You can leave out the lamb shank, but it is the secret ingredient that makes the sauce extra delicious. Many people prefer San Marzano® tomatoes, but they are expensive and I think our own domestic tomatoes actually make a better sauce."
Provided by @MakeItYours
Number Of Ingredients 31
Steps:
- Heat 1/4 cup olive oil in a stockpot over medium heat. Cook neck bones, country-style pork rib, beef chuck, beef rib, and lamb shank in hot oil, turning regularly, until browned on all sides, 7 to 10 minutes. Remove all the meat to a large bowl.
- Pour another 1/4 cup olive oil into the stockpot and heat over medium heat; stir a pinch of basil, a pinch of mint, and a pinch of red pepper flakes into the oil. Cook and stir onions in hot oil until translucent, about 5 minutes. Add garlic; cook and stir 1 minute more. Stir the tomato paste into the onion mixture until incorporated. Pour crushed tomatoes and water into the mixture and bring to a low boil. Add an additional 2 pinches each of basil, mint, and red pepper flakes. Season with salt and black pepper.
- Return the browned meats to the tomato mixture; bring to a simmer and cook, stirring every 15 minutes, for 2 1/2 hours. Remove the neck bones and discard.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Crumble Italian sausage into the skillet; cook and stir until crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease. Stir sausage into the tomato sauce with sugar. Return the sauce to a simmer and cook another 1 1/2 hours.
- Mix ground beef, ground pork, eggs, milk, Italian bread crumbs, parsley, Parmesan cheese, and garlic with your hands in a large bowl until evenly mixed; shape into 2-inch balls.
- Heat 1 1/2 teaspoons in a skillet over medium heat. Cook the meat balls in hot oil until evenly browned, 5 to 7 minutes.
- Add meatballs to the tomato sauce. Cook at a simmer for 1 hour, adding water as needed to keep sauce from becoming too thick. Remove stockpot from heat; let sit 2 to 3 minutes. Skim and discard any fat from the top of the sauce.
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