Anyone have a good recipe for Sunday Gravy?

Question

I'd love to hear some of your recipes.

Answer 1

3 tablespoons olive oil
4 cloves garlic (chopped)
2 onions (chopped)
1 (6 ounce) can tomato paste
2 (28 ounce) cans chopped tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried Italian seasoning
MEATBALLS
1 1/2 lbs ground chuck (85% lean/15%fat)
4 slices white bread (make fresh crumbs in blender or food processor)
2 eggs, beaten
2 cloves garlic (chopped)
1/2 teaspoon salt
pepper (a few grinds)
1/2 cup grated romano cheese or parmesan cheese
2 tablespoons water
flour (for dredging)
vegetable oil (for frying)
SAUSAGE
1 lb sweet Italian sausage links or hot Italian sausage


Heat oil in very large Dutch oven.

Add garlic and onions and saute until soft.

Add tomato paste and stir to combine.

Add crushed tomatoes and spices.

Stir bring to boil, lower heat to low--cover and simmer.

Meanwhile combine all meatball ingredients (except for flour and oil).

Form into balls about 2 inches in diameter.

Dredge meatballs in flour.

Fry meatballs in oil in skillet a few at a time until browned on all sides (not necessary to cook through they will cook in the sauce) Add fried meatballs from skillet directly to simmering sauce.

Stir and bring sauce back to a simmer.

Cover.

Place sausage in pot and cover with water.

Bring to a boil and boil about 5 minutes to remove some of the fat.

Brown boiled sausage in skillet.

Place browned sausage in simmering sauce.

Bring sauce back to simmer---cover and continue simmering for 2 hours over low heat---stir occassioanlly.

Remove meatballs and sausage from pot and place on serving dish.

Toss sauce with cooked pasta--You will have enough sauce to coat two pounds of cooked pasta.

This freezes very well!

Answer 2

Sunday Dinner Gravy

4-6 servings
2½ hours 30 min prep

1 tablespoon olive oil
1 1/2 lbs pork neck bones
1/2-1 lb chuck roast
3/4 cup onions, chopped fine
1/2 cup carrots, chopped fine
1/2 cup celery, chopped fine
1 tablespoon garlic, minced
2 (28 ounce) cans crushed tomatoes
1 cup dry red wine
1 beef bouillon cube
1 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 teaspoon salt


1. In a large pot, heat olive oil and add pork bones and beef. Brown all over about 10-20 minutes. Remove meat with slotted spoon.
2. Add onion, carrots, celery and garlic to hot oil and cook 10 minutes, until tender and stirring often. Add meats, both cans of tomatoes, wine, bouillon cube, spices and salt. Bring to a boil, reduce heat, partially cover and simmer 2 hours or until meat is very tender and gravy has thickened.
3. To serve, toss some of the gravy with cooked pasta of your choice and place rest of gravy in bowl on table. Place cooked meat in another bowl. Accompany with hard rolls, pecorino romano cheese, salad and a glass of red wine. Enjoy!

GOOD APPETITE !!!

Answer 3

Add a couple of good stock cubes with half a pint of water to your meat when you start cooking it.

About 1/2 hour before meat is done, remove this stock and stick it in the freezer with some ice cubes in it - this will grab the fat in it (not nice!) meanwhile make a bisto paste with cold water in a saucepan, then add stock after taking off the fat, and gentlely bring to the boil. It should thicken up nicely. If it gets too thick, add water from the potatoes or other veg until its right for you.