NORTH END SUNDAY GRAVY

facebook share image   twitter share image   pinterest share image   E-Mail share image



North End Sunday Gravy image

This recipe takes some time but makes a delicious gravy that would make your Italian grandmother proud. The dried mint is not 'minty' at all but rather lends a sweetly herbal flavor to the sauce. You can leave out the lamb shank, but it is the secret ingredient that makes the sauce extra delicious. Many people prefer San Marzano® tomatoes, but they are expensive and I think our own domestic tomatoes actually make a better sauce.

Provided by owensjo

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 6h

Yield 12

Number Of Ingredients 31

¼ cup olive oil
2 pork neck bones
1 country-style pork rib
1 (8 ounce) beef chuck in 1 piece
1 beef rib, or more to taste
1 lamb shank
¼ cup olive oil
1 pinch dried basil, or to taste
1 pinch dried mint, or to taste
1 pinch red pepper flakes, or to taste
1 onion, chopped
1 clove garlic, minced
1 (12 ounce) can tomato paste
2 (28 ounce) cans crushed tomatoes
7 cups water, or as needed
2 pinches dried basil
2 pinches dried mint
2 pinches crushed red pepper flakes
salt and ground black pepper to taste
2 tablespoons olive oil
1 pound bulk Italian sausage
½ tablespoon white sugar, or to taste
1 pound ground beef
¼ pound ground pork
2 eggs
½ cup milk
1 cup Italian bread crumbs
½ cup chopped Italian flat leaf parsley
¼ cup grated Parmesan cheese
1 clove garlic, minced
1 ½ teaspoons olive oil

Steps:

  • Heat 1/4 cup olive oil in a stockpot over medium heat. Cook neck bones, country-style pork rib, beef chuck, beef rib, and lamb shank in hot oil, turning regularly, until browned on all sides, 7 to 10 minutes. Remove all the meat to a large bowl.
  • Pour another 1/4 cup olive oil into the stockpot and heat over medium heat; stir a pinch of basil, a pinch of mint, and a pinch of red pepper flakes into the oil. Cook and stir onions in hot oil until translucent, about 5 minutes. Add garlic; cook and stir 1 minute more. Stir the tomato paste into the onion mixture until incorporated. Pour crushed tomatoes and water into the mixture and bring to a low boil. Add an additional 2 pinches each of basil, mint, and red pepper flakes. Season with salt and black pepper.
  • Return the browned meats to the tomato mixture; bring to a simmer and cook, stirring every 15 minutes, for 2 1/2 hours. Remove the neck bones and discard.
  • Heat 2 tablespoons olive oil in a skillet over medium heat. Crumble Italian sausage into the skillet; cook and stir until crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease. Stir sausage into the tomato sauce with sugar. Return the sauce to a simmer and cook another 1 1/2 hours.
  • Mix ground beef, ground pork, eggs, milk, Italian bread crumbs, parsley, Parmesan cheese, and garlic with your hands in a large bowl until evenly mixed; shape into 2-inch balls.
  • Heat 1 1/2 teaspoons in a skillet over medium heat. Cook the meat balls in hot oil until evenly browned, 5 to 7 minutes.
  • Add meatballs to the tomato sauce. Cook at a simmer for 1 hour, adding water as needed to keep sauce from becoming too thick. Remove stockpot from heat; let sit 2 to 3 minutes. Skim and discard any fat from the top of the sauce.

Nutrition Facts : Calories 527 calories, Carbohydrate 25 g, Cholesterol 110.1 mg, Fat 35.8 g, Fiber 4.5 g, Protein 28.4 g, SaturatedFat 10.7 g, Sodium 868.7 mg, Sugar 5.7 g

bikram bk
[email protected]

I made this gravy for my family and they loved it. The meat was so tender and the sauce was so flavorful. I will definitely be making this again.


skati bonga
[email protected]

This gravy is amazing! I love the way the fennel and the red wine add a unique flavor to the sauce. I will definitely be making this again.


Abdelaziz Farid
[email protected]

I'm not a big fan of gravy, but this recipe changed my mind. The sauce is so rich and flavorful, and the meat is so tender. I will definitely be making this again.


Muzammil Bhutta
[email protected]

This is the best Sunday gravy recipe I've ever tried. The sauce is so rich and flavorful, and the meat is so tender. I will definitely be making this again.


Muzamal Ali
[email protected]

I made this gravy for my family and they loved it. The meat was so tender and the sauce was so flavorful. I will definitely be making this again.


Lizeidy Garcia
[email protected]

This gravy is amazing! I love the way the fennel and the red wine add a unique flavor to the sauce. I will definitely be making this again.


Love Parvej
[email protected]

I'm not a big fan of gravy, but this recipe changed my mind. The sauce is so rich and flavorful, and the meat is so tender. I will definitely be making this again.


shaban jillo
[email protected]

This is the best Sunday gravy recipe I've ever tried. The sauce is so rich and flavorful, and the meat is so tender. I will definitely be making this again.


Lavern Phiri
[email protected]

I made this gravy for my family and they loved it. The meat was so tender and the sauce was so flavorful. I will definitely be making this again.


Battur Enguun
[email protected]

This gravy is amazing! I love the way the fennel and the red wine add a unique flavor to the sauce. I will definitely be making this again.


lydia thompson
[email protected]

I've made this gravy several times and it always turns out perfect. It's a great recipe for a crowd, and it's always a hit.


Shaikh Gaming
[email protected]

This is a great recipe for a special occasion. The gravy is so rich and flavorful, and the meat is so tender. I served it over pasta and it was a hit with my guests.


Sarah Shea
[email protected]

I'm not a big fan of gravy, but this recipe changed my mind. The sauce was so rich and flavorful, and the meat was so tender. I will definitely be making this again.


Nabakka Cate
[email protected]

I made this gravy for a party and it was a huge success. Everyone loved it! I especially liked the way the red wine and fennel added a unique flavor to the sauce.


fasil nguse
[email protected]

This is the best Sunday gravy I've ever had. The meat was so tender and the sauce was so flavorful. I will definitely be making this again.


Mohammad Wasim
[email protected]

I've been making this gravy for years and it always turns out amazing. I love the addition of the fennel and the red wine. It gives the sauce a really complex flavor.


Salma Islam
[email protected]

This Sunday gravy recipe is a keeper! The meat was fall-apart tender and the sauce was rich and flavorful. I served it over pasta and it was a hit with my family.