Chef Jeffs Sunday Gravy Spaghetti Sauce Recipes

Steps:

• To make the sauce, 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 veal 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.
• 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.
• With a food mill (I use a Braun hand blender) puree the tomatoes, with their juice into the pot.
• Or for a chunkier sauce, just chop up the tomatoes and add them.
• Add the water; and salt and pepper to taste.
• Add the pork, veal, sausages, and basil and bring the sauce to a simmer.
• Partially cover the pot and cook over low heat, stirring occasionally, for 2 hours.
• If the sauce becomes too thick, add a little more water.
• Meanwhile, make the meatballs: Combine all the ingredients except the oil in a large bowl.
• Mix together thoroughly.
• Rinse your hands with cool water and lightly shape the mixture into 2 inch balls.
• Heat the oil in a large heavy skillet.
• Add the meatballs and brown them well on all sides.
• They will finish cooking in the sauce.
• Transfer the meatballs to a plate.
• After the sauce has cooked for its two hours, add the meatballs and cook for 30 minutes or until the sauce is thick and the meats are very tender.
• To serve, remove the meats from the sauce and set aside.
• Toss the cooked pasta with the sauce.
• Sprinkle with cheese.
• Serve the meats as a second course, or reserve them for another day.

Steps:

• For the meatballs: In a large mixing bowl, mix together the milk, bread, 1 1/2 teaspoons salt and 1 teaspoon pepper to make a panade. Whisk in the cheese, parsley and eggs until uniform. Add in the chuck, pork and veal and, using your hands, mix together until combined. Do not overwork! Do a tiny test meatball to gauge seasoning. Once the mixture is properly seasoned, roll it into twelve 3-inch meatballs.
• For the sauce: Heat the olive oil in large Dutch oven over medium heat until shimmering. Add the sausage and brown on each side until golden, about 5 minutes. Set aside. Next, brown all sides of the meatballs until dark brown, about 5 minutes a side. Set aside. Drain out all but 2 tablespoons of the rendered fat.
• Add the onion and cook, stirring occasionally, until softened and golden around the edges, 6 to 8 minutes. Add the Italian seasoning and garlic and cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Add the wine and deglaze the pan, scraping up any bits. Season with salt and pepper.
• Add the tomatoes and increase the heat to medium high. Add the sausage, meatballs and neck bones and bring to a gentle simmer. Cook with the lid on until the meatballs are no longer pink in the middle and are about 170 degrees F, about 1 hour. Remove the sausage and meatballs from the sauce (leave in the neck bones) and refrigerate.
• Simmer the sauce, uncovered, until the neck bone meat is falling-off-the bone tender, skimming the fat off the top and stirring frequently, another 3 hours. (After about 2 1/2 hours, remove the sausage and meatballs from the refrigerator to come back to room temperature.)
• Add the sausage and meatballs back to the sauce and bring to a simmer again for 10 minutes to heat the meat up. Add salt and pepper to taste, then add the fresh basil just before serving.
• Serve on top of a mound of mostaccioli or rigatoni, with a side of hot giardiniera.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Drizzle 1 tablespoon olive oil in the bottom of a large roasting pan. Place beef, pork, and chicken in pan and turn to coat with olive oil.
• Roast in the preheated oven until meat is well browned, 20 to 30 minutes.
• Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
• Pour crushed tomatoes, 1 1/2 cups water, and tomato paste into onion mixture. Add roasted beef, pork, and chicken to tomato sauce mixture.
• Pour remaining 1/2 cup water into the roasting pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour roasting pan water mixture into tomato mixture. Stir Parmigiano-Reggiano cheese, Italian parsley, 2 teaspoons salt, ground black pepper, and red pepper flakes into tomato sauce; bring to a simmer, reduce heat to low, and simmer gently until sauce reduces and meat is tender, about 4 hours. Transfer meat to a dish. Adjust sauce seasonings to taste.

Steps:

• For the meatballs: Combine all ingredients except the olive oil in a large bowl. Mix well. Form about 16 meatballs and place on a platter. Heat the olive oil in a large skillet and fry meatballs over medium heat until browned. Repeat until all meatballs are browned. Place meatballs on new clean platter. Do not discard the oil.
• For the Gravy: In the skillet, heat the reserved oil, add the onion and garlic and saute for approximately 2 minutes. Add the tomato paste and cook on medium heat for 3 minutes, stirring constantly. Fill the empty tomato paste can full of water, add to the skillet, and cook for 1 minute, stirring. Remove from heat and set aside.
• In an 8-quart saucepan, add the ground tomatoes and cook on medium heat for 5 minutes. Fill the empty ground tomato can 3/4 full of water and add to the saucepan, along with the tomato paste mixture from the skillet and the reserved browned meatballs. Mix thoroughly but carefully with a wooden spoon so as to not break the meatballs. Add the salt, ground pepper, and parsley and cook on medium heat for 15 minutes, then cover and cook on low heat for 2 1/2 hours, stirring every 15 minutes to prevent sticking and burning on bottom of pan. Serve over al dente pasta and sprinkle with some grated Pecorino Romano cheese, along with crusty Italian bread and a good bottle of red wine.

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.

Steps:

• 1. 1 To make the sauce, heat the oil in a large heavy pot over medium heat. 2. 2 Pat the pork dry and put the pieces in the pot. 3. 3 Cook turning occasionally, for about 15 minutes or until nicely browned on all sides. 4. 4 Transfer pork to a plate. 5. 5 Brown the veal in the same way and add it to the plate. 6. 6 Place the sausages in the pot and brown on all sides. 7. 7 Set the sausages aside with the pork. 8. 8 Drain off most of the fat from the pot. 9. 9 Add the garlic and cook for about 2 minutes or until golden. 10. 10 Remove and discard the garlic. 11. 11 Stir in the tomato paste and cook for 1 minute. 12. 12 With a food mill (I use a Braun hand blender) puree the tomatoes, with their juice into the pot. 13. 13 Or for a chunkier sauce, just chop up the tomatoes and add them. 14. 14 Add the water; and salt and pepper to taste. 15. 15 Add the pork, veal, sausages, and basil and bring the sauce to a simmer. 16. 16 Partially cover the pot and cook over low heat, stirring occasionally, for 2 hours. 17. 17 If the sauce becomes too thick, add a little more water. 18. 18 Meanwhile, make the meatballs: Combine all the ingredients except the oil in a large bowl. 19. 19 Mix together thoroughly. 20. 20 Rinse your hands with cool water and lightly shape the mixture into 2 inch balls. 21. 21 Heat the oil in a large heavy skillet. 22. 22 Add the meatballs and brown them well on all sides. 23. 23 They will finish cooking in the sauce. 24. 24 Transfer the meatballs to a plate. 25. 25 After the sauce has cooked for its two hours, add the meatballs and cook for 30 minutes or until the sauce is thick and the meats are very tender. 26. 26 To serve, remove the meats from the sauce and set aside. 27. 27 Toss the cooked pasta with the sauce. 28. 28 Sprinkle with cheese. 29. 29 Serve the meats as a second course, or reserve them for another day.

Steps:

• Brown meat in 1 tbs olive oil and drain.
• Return meat to your sauce pot and add the rest of the ingredients.
• Simmer for 2 or 3 hours
• Remove bay leaf before serving.

Steps:

• Heat the oil in a large saucepan over medium heat. Add the garlic browning slightly, be careful not to burn it.
• Add the meat a few pieces at a time. Brown all the pieces on both sides, about 5 minutes per side.
• Add the tomatoes, tomato paste, bouillon cubes, and water to the meat mixture, stir to combine. Bring to a boil and cook for 10 minutes, stirring constantly.
• Add the salt and pepper, basil sprigs, oregano, and parsley to the pot, cover and let simmer for 2-3 hours until the meat is falling off the bone and the sauce has thickened. Stir the pot every 20 minutes.
• When the sauce is done and the meat is tender, remove the meat from the sauce and set aside in a covered casserole dish. Serve both the meat and the sauce with your choice of pasta.

Steps:

• TO MAKE THE MEATBALLS:.
• Mix all ingredients together.
• Form into meatballs.
• Heat Canola oil in fry pan at medium.
• Fry meatballs on all sides. Do not overcook as you will continue to cook meatballs in sauce.
• Remove and set aside on some paper towels to absorb some of the fat.
• TO MAKE THE SAUCE:.
• Heat 2-Tbsp oil in large heavy pot over medium heat. Brown pork chops on both sides. This should take about 10-15 minutes.
• Remove from pan.
• Add sausages, brown on all sides and remove from pan.
• Drain most of fat from pot.
• Add garlic and cook for about 2-minutes. Do not burn !
• Add tomatoes with their juices to the pot (I put the tomatoes first in a blender and pulse about three times to break up the tomatoes).
• Add water, salt and pepper to taste.
• Add pork, sausages and basil and bring sauce to a simmer.
• Partially cover the pot and cook over low heat, stirring occasionally, for 2-hours.
• After 2 hours, add the meatballs and cook for 30 minutes or so.
• Serve with pasta of choice.