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
SUNDAY GRAVY
Provided by Food Network
Time 4h
Yield 10 cups
Number Of Ingredients 28
Steps:
- In a casserole or stockpot, combine the ribs with enough cold water to cover by 2 inches. Bring to a boil and simmer for 20 minutes. Drain. In a 10-quart casserole set over moderate heat, warm the oil and cook the onions and garlic, stirring frequently, for 5 minutes. Add the ribs, braciole, and sausage and cook until they're browned, 6 to 8 minutes. Add the tomatoes, herbs, and salt and pepper. Bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, for 1 hour. Add the meatballs and cook for 1 to 1 1/2 hours more. The longer the cooking time, the more concentrated the gravy will be. When the gravy is almost done, cook the pasta according to the package directions, until al dente. Drain. Remove all of the meat from the sauce and put on a platter. Pour some of the sauce into a gravy boat to serve on the side. Add the pasta to the remaining sauce and toss with a little oil.
- Braciole (Stuffed Meat Rolls): Season the meat on both sides with salt and pepper to taste. In a bowl, combine the 1/2 cup Parmesan, garlic, and parsley. Divide the mixture among the meat slices, spreading it into an even layer, and roll up each slice to enclose the filling. Secure each roll with string or toothpicks.
- Meatballs: In a small bowl, combine the bread with enough milk to just cover and let the bread soak for 10 minutes. Squeeze dry and chop fine. In a bowl, combine the bread with the meat, garlic, parsley, Romano cheese, eggs, and salt and pepper to taste. Form into 12 to 14 meatballs, about 2 1/2 inches in diameter, and chill until ready to cook. In a large saucepan or casserole set over moderate, heat the oil until hot. Add the meatballs and cook them until they're browned on all sides, 5 to 7 minutes.
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