Nana Vianos Sunday Gravy Recipes

Steps:

• 1. Using a huge stockpot big enough to hold all the sausages, and tons of meatballs, braciole, etc. (a lobster bake sized pot or commercial one is preferred,this way you have sauce for a long time in your freezer!) 1. pour the olive oil in the stockpot and sauté the chopped onions- when theyre slightly carmelized, add the sausages to brown. When those are browning, add the chopped garlic LAST. (burnt garlic ruins the gravy- it WILL be bitter; and must be thrown out and started all over again!) LOWER the heat so you don't burn the garlic.
• 2. Start making the meatballs. Using a huge mixing bowl, throw in ALL that ground meat mix (it is a WELL known and universally agreed upon to use the TRIO aka 'Holy SPirit" of meat for the meatballs...as in, the beef, pork, and veal mix mostly found at the grocery store for meatloaf). To the meat, add the breadcrumbs, chopped garlic, chopped parsley, basil, milk,grated parmesan cheese,salt and pepper,pinch of nutmeg and eggs. Roll up your sleeves and use your hands to mix it all together thoroughly. PUT SOME LOVE INTO IT. (you may be judged on THAT later, as I usually am!)The mix should NOT BE TOO LOOSE- nor- too firm.If too loose, add more breadcrumbs (this is highly criticized if they're "too bready". If too firm add a splash more of milk. MAKE SURE YOU ADD ENOUGH SALT AND PEPPER TO SEASON ALL THIS MEAT.For this amount of meat, I would use about 1/3rd to a half an entire head of garlic. The cheese I use is fairly sharp (as in "Locatelli" brand. Form an approx. 1.5 "-2" sized meatball (they'll shrink a bit while cooking).WATCH THAT SAUSAGE AND GARLIC SO IT DOESN'T BURN!This should give you at least more than 20 meatballs from the 3-4lbs of ground meat mix.
• 3. IF making brasciole- lay them out, pound them a tiny bit,slice in half. season w/salt & pepper, and add the filling inside. Roll and skewer using toothpicks or metal sticks. FILLLING: in a mixing bowl, mix grated cheese, garlic, copped parsley, breadcrumbs, and olive oil. Mix w/your hand and put a palm full into each pc of braciole and close.
• 4. You wont have room to brown the brasciole alongside the sausages, so transfer the sausages to another plate(temporarily). Remove the garlic too- so as to avoid burning while browning your brascoile. (many people don't do the brasciole EVERY TIME) sometimes we like to throw in whatever is on sale that week. Short ribs,pork ribs,veal shank, really anything that's tough that will braise for hours in this gravy.
• 5. After the (optional brasciole) is browned, put the sausages and garlic back in. NOW add all cans of crushed tomatoes, puree, and paste. Next, add a good amount of salt and pepper (as the tomatoes are full of water , so you will need to season well. DONT WORRY- you will be tasting it along the way adjusting the seasonings.Add, basic dried Italian seasoning and bring to a slow boil. STIR OFTEN to avoid BURNING the bottom of the stockpot! ANY BURNING WILL RESULT IN BITTER FLAVORED GRAVY.
• 6. Once the gravy starts bubbling, CAREFULLY add in all those meatballs. Let them plop in (even on top of each other is ok). Give it a good (careful stirring; we DONT WANT TO BREAK THE MEATBALLS). Again, bring to a slow boil, reduce heat then simmer for at least 3hrs or more.In the last 30mins, add the chopped fresh BASIL. (many people have this simmering ALL day; so when they get home from church, they pig out together.Yes! people in NJ DO GO TO CHURCH STILL! lol-
• 7. Cook any type,shape of pasta (barilla, luigi vitelli)or FRESH we like here.MAKE SURE YOU COOK IT AL'DENTE' or throw it out. Many people don't know this but al' dente is lower glycemic and healthier to digest. I have a low carb brand I use often and LOVE (it tastes like semolina pasta) its called DREAMFIELDS. It cooks a bit quicker tho- so watch it. Top it off with the BEST QUALITY PARMESAN YOU CAN FIND. The cheese DEF can alter the flavor.
• 8. This SUNDAY GRAVY will meld the flavors over time and as it sits in the fridge as days pass. It should keep in the fridge for at least a week. in my house we'll eat it constantly. Freeze mini containers (even the quart sz Chinese food soup ones will do). I label the containers with the date and how many pieces of sausage, braciole, and meatballs are contained inside. Although this is considered a "sacrilege" amongst the older generations, as they would NEVER FREEZE A GRAVY- I have to remind myself that I am a working wife with time constraints and unless and until I move to Tuscany or the Almafi Coast and have a leisurely life- I will be freezing extras in this house for sure. They'll keep in the freezer up to 6mos.

Steps:

• Add 2 T. of olive oil to a deep skillet or Dutch oven to brown meat with fresh garlic and minced onion.
• When the meat is brown, add dry ingredients to meat and cook for 3 minutes on medium low heat. All of the dry ingredients are subject to your discretion. My Nana never measured anything. If I were guessing, I would say she used at least 1T of Italian seasoning, but the salt, pepper, crushed red pepper, and sugar were mostly to taste.
• Add tomato paste to meat and cook for 2 minutes to get the seasonings melded with the tomato paste.
• Add tomatoes to meat mixture and stir, let this simmer over a low heat for 2.5 hours. Stir occasionally. Serve over pasta of your choice with grated parmesan cheese.

Steps:

• Break stale bread into very small pieces and add to a large bowl. Add beef, Parmesan cheese, parsley, and egg. Season with salt and pepper to taste. Mix well and use wet hands to roll mixture into meatballs.
• Heat about 2 tablespoons olive oil in a skillet over medium heat. Brown meatballs on all sides, about 5 minutes per batch. Transfer meatballs to a platter. Add sausage and pork ribs to the skillet and brown, about 5 minutes per batch. Transfer to the platter with the meatballs.
• Heat about 2 tablespoons olive oil in an 8- to 10-quart pot over medium heat. Add garlic and cook just until fragrant, about 30 seconds. Add tomato paste and stir to combine. Add onion and cook until soft and translucent, about 5 minutes. Add whole tomatoes and mash using a potato masher. Add crushed tomatoes and tomato puree; cook, stirring frequently.
• Add browned sausage and ribs to the pot. Stir in sugar, basil, bay leaf, and oregano. Cook until bubbling with lid ajar, about 5 minutes. Reduce heat to lowest setting and cook, stirring frequently to prevent sticking, about 1 hour. Stir in red wine. Continue cooking about 1 and 1/2 to 2 hours more.
• Remove sauce from heat and cover. Let sit 30 minutes to 1 hour.
• Return sauce to medium heat and add meatballs. Cook, stirring frequently, until bubbling, about 5 minutes. Reduce heat to lowest setting until ready to serve.

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.