Italian Sunday Gravy
Ingredients
| 6 garlic cloves, crushed | ||
| 1 small onion, chopped | ||
| 4 tbs olive oil | ||
| 10 Italian sweet sausages | ||
| 20 homemade meatballs (use our search engine for recipe) | ||
| 6 pork spare ribs | ||
| 1 Braciole (Use our search engine for recipe) | ||
| 1 lb boneless pork tenderloin in 1 piece | ||
| 4 (28oz) cans of crushed tomatoes (we like the Cento brand) | ||
| 3 (28oz) cans of peeled plum tomatoes | ||
| 1 (12oz) can of tomato paste | ||
| 2 tbs sugar | ||
| 1 cup dry red wine. | ||
| Small bunch of basil, coarsely chopped or torn into small pieces | ||
| 2 tbs Italian parsley, chopped | ||
| 1 tbs oregano | ||
| kosher salt and fresh cracked black pepper to taste |
This is a recipe that is much loved in Italian homes. It is a rich tomato sauce filled with succulent meats and seasonings.
- In a large stock pot, gently fry the garlic and onion until soft.
- Add the sausages and brown on all sides. Remove from pan and set aside.
- Brown the meat balls and set aside.
- Brown the Braciole and set aside. Brown the ribs and pork tenderloin and set aside.
- Pour off the fat from the pan and add the tomatoes, tomato puree and tomato paste.
- Gently heat to boiling, stirring often, then reduce heat to medium.
- Add the browned meats to the sauce along with the sugar, red wine, basil, parsley, oregano, salt and pepper.
- Stir gently and let simmer for 2 hours. Skim off as much fat as possible.
- When serving place the meats on a platter and cut into portions.
- Use the sauce over pasta to serve along with the meats.
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