ITALIAN SUNDAY GRAVY
I got this recipe from the PBS show "America's Test Kitchen". The ingredients sounded so different that I had to try it. This is hands-down the best gravy I have tried. Add meatballs, if you can manage to stuff them in the slow-cooker, but with all the other meats, you won't miss them. Serve with a fresh loaf of bread, and...
Provided by Terry Heese
Time 9h
Number Of Ingredients 14
Steps:
- 1. Heat vegetable oil in a dutch oven over medium-high heat. Add sweet sausage and cook until well browned and fat begins to render, about 8 minutes. Using slotted spoon, transfer sausage to paper towel-lined plate to drain. Then place in a large 5-6qt slow-cooker. Repeat with hot sausage.
- 2. Cook onions in sausage fat over medium heat until well browned, about 6 minutes. Stir in garlic and oregano and cook until fragrant, about 1 minute. Add tomato paste and cook until paste begins to brown, about 5 minutes. Stir in wine and simmer, scraping browned bits from pan bottom with a wooden spoon, until wine is reduced, about 3 minutes. Transfer to slow-cooker. Stir in diced tomatoes and tomato sauce.
- 3. Submerge uncooked ribs and flank steak in sauce, in the slow-cooker. Set slow cooker on low, cover, and cook until meat is tender, 8-10 hours. (Alternatively, cook on high for 4-5 hours)
- 4. About 30 minutes before serving, transfer sausages, ribs, and flank steak to a baking sheet until cool enough to handle. Shred ribs and flank steak into small pieces, discarding fat and bones. Slice sausages in half, crosswise. Using wide spoon, skim fat off surface, then stir meat back into sauce. Stir in basil and pepper. Serve. Leftover gravy can be store in airtight container in refrigerator for up to 3 days. It freezes quite well.
- 5. MAKE AHEAD: The recipe can be prepared through step 2 up to 2 days in advance. After reducing the wine in step 2, add the diced tomatoes, tomato sauce, and browned sausages to the dutch oven and simmer over medium-low heat until the sausages are cooked through, about 12 minutes. Refrigerate the sausage and sauce mixture in an airtight container until ready to use. When ready to cook the gravy, warm the sauce and sausages together over medium heat until heated through, and transfer to slow-cooker. Proceed with step 3.
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Jesse Eugene
[email protected]This recipe is a family favorite! I've been making it for years, and it's always a hit. The sauce is so flavorful and the meatballs are always cooked perfectly. I love that I can make a big batch of sauce and freeze it for later use. It's a great way
Laurie Mong
[email protected]This recipe was a disappointment. The sauce was bland and the meatballs were dry and tough. I followed the recipe exactly, so I'm not sure what went wrong. I won't be making this recipe again.
Muhammad raheel
[email protected]This recipe is a keeper! I've made it several times now, and it's always a success. The sauce is delicious and the meatballs are always tender and juicy. I love that I can make a big batch of sauce and freeze it for later use. It's a great way to hav
Treza Murungi256
[email protected]I love this recipe! The sauce is so rich and flavorful, and the meatballs are cooked to perfection. I always serve it over spaghetti, and it's always a hit with my family and friends.
Nahid Ahamed Farabi
[email protected]This recipe is a bit too complicated for me. I prefer simpler recipes that don't require a lot of ingredients or steps. I think I'll try a different recipe next time.
PK Rakib
[email protected]I've tried this recipe a few times and it's always a success. The sauce is so flavorful and the meatballs are always cooked perfectly. I love that I can make a big batch of sauce and freeze it for later use. It's a great way to have a delicious meal
Jeremiah Victoria
[email protected]This recipe was easy to follow and the results were amazing! The sauce was rich and flavorful, and the meatballs were tender and juicy. I served it over spaghetti and it was a huge hit with my family. I will definitely be making this recipe again.
Duh Wolf Is My Bytch
[email protected]This recipe is a great starting point for a delicious Sunday gravy. I made a few modifications to suit my own taste, such as adding more garlic and oregano to the sauce. I also used a combination of ground beef and sausage for the meatballs. The resu
Petya Kamalyan
[email protected]I found this recipe to be a bit bland. The sauce was watery and lacked flavor. The meatballs were also dry and tough. I wouldn't recommend this recipe.
Fahmida Reshma
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The sauce is slow-simmered for hours, which results in a deep, complex flavor. The meatballs are also very flavorful, and they hold up well in the sauce.
Mark Culver
[email protected]I've made this recipe several times now, and it's always a winner. The sauce is so versatile - I've used it with pasta, chicken, and even fish. It's also great for freezing, so I always have some on hand.
Ajiambo Elizabeth
[email protected]This is an amazing recipe! The sauce was so flavorful and rich, and the meatballs were tender and juicy. I served it over spaghetti, and it was a huge hit with my family.