Sunday Tomato Gravy
From flavorsofitaly 17 years ago
- 180 minutes to make
- Serves 7
This recipe is an adapted version (with our family's slight variations) of the recipe from The Soprano's Family Cookbook. Nonna's actual recipe doesn't really have any exact measurements, and I'm just too lazy to figure them out. Read more This recipe is the closest I've ever tasted to Nonna's Sunday Gravy, a staple at our Sunday family dinners. Nonna would start cooking her gravy at about 7 am, in order to assure that the flavors had plenty of time to blend. Definitely a time consuming recipe, but worth it! This 'gravy', known as tomato sauce to most Americans, has a slightly different flavor and texture than your run-of-the-mill tomato sauce, but is a wonderful complement to pasta dishes! See less
Ingredients
- Sauce shopping list
- 2 tbl extra-virgin olive oil shopping list
- 1 lb pork neck bones or spareribs shopping list
- 1 lb veal chops shopping list
- 1 lb italian sausage shopping list
- 3 large cloves garlic shopping list
- 1/4 cup tomato paste shopping list
- 3 cans (28 oz. each) Italian peeled tomatoes, pureed shopping list
- 1 1/2 - 2 cups water shopping list
- 6 leaves basil, torn into small pieces (always tear fresh basil and parsley by hand - chopping causes it to lose it's flavor) shopping list
- meatballs shopping list
- 1 lb ground chuck shopping list
- 1/2 cup breadcrumbs (we use homemade seasoned bread crumbs, but packaged plain or Italian style would also do just as well) shopping list
- 2 lg. eggs shopping list
- 1 tsp. finely minced garlic shopping list
- 1/2 cup fresh romano cheese, grated (for a less strongly flavored cheese, you may use freshly grated Parmesan) shopping list
- 1 tsp salt shopping list
- pinch of black pepper shopping list
- 2 tbl extra-virgin olive oil, for browning meatballs shopping list
How to make it
- Sauce
- 1. Heat oil in large heavy saucepot over medium heat.
- 2. Add pork, turning occasionally, and cook for about 15 min., till browned on all sides
- .
- 3. Remove pork to a plate, add veal to pot, and brown the same way.
- 4. Remove veal to same plate, then add Italian sausage to pot, and brown as above.
- 5. Drain most of the fat from the pot (leave about 2 tbl) and add garlic, cooking about 2 min., or till golden brown.
- 6. Remove garlic and discard. (fat will contain the garlic's flavor)
- 7. Stir in tomato paste.
- 8. Add pureed tomatoes (with juice) to pot.
- 9. Add water.
- 10. Salt and pepper to taste.
- 11. Add meats and torn basil to pot, reduce heat to a simmer.
- Partially cover pot, and cook, stirring occasionally, for 2-3 hours. (you may add a little water if the sauce gets too thick)
- Meatballs
- 1. Combine all ingredients, except oil in large bowl.
- 2. Using your hands, mix together thoroughly.
- 3. Shape mixture into 2 in. balls.
- 4. Heat oil in large heavy skillet.
- 5. Add meatballs, turning frequently, till browned on all sides.
- 6. Remove meatballs to plate.
- 7. When sauce has cooked for 2-3 hours, add meatballs. (they will finish cooking in sauce).
- 8. Cook sauce for an additional 30 min. to 1 hr., stirring occasionally (be careful not to break up the meatballs) till the sauce is thick , and the meats are tender.
- 9. Remove meats from sauce, to separate serving plate.
- 10. Toss your choice of cooked pasta with the sauce, and serve meats on the side.
- 11. Be sure to serve with a side dish of freshly grated Romano or Parmesan cheese, so you can add as much as you like!
The Rating
Reviewed by 4 people-
WOW!!! Soooo glad to have this!!!!! Just heaven... Spaghetti or any other italian dish has been my favorite as long as I can remember! Even that bad spaghetti that I used to get for my 'birthday club' dinner t Jerry's restaurant (like a Shoney's) ...more
sparow64
in Sweetwater loved it
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Sounds absolutely delicious!! :)
~Melinda
bakermel
in Topeka loved it
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Awesome - I want it now! Great post and 5 forks for me!
lincolntoot
in Freehold loved it
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