Tag Archives: italian

Sunday gravy

1 Mar

Friends, Romans and hungrymen!

Hearty Italian Meat Sauce (Sunday Gravy)
Adapted from America’s Test Kitchen Episode: Saucy Italian Favorites

1 rack baby back ribs (about 2 1/4 pounds), cut into 2-rib sections
Table salt and ground black pepper
1 pound hot Italian sausage
2 medium onions, chopped fine (about 2 cups0
1 1/4 teaspoons dried oregano
3 tablespoons tomato paste
4 medium garlic cloves, minced
2 cans crushed tomatoes
2/3 cup beef broth cup chopped fresh basil leaves
2 slices hearty white sandwich bread, crusts removed and bread cut into 1/2-inch cubes
1/2 cup buttermilk
1/4 cup fresh parsley, chopped
2 medium garlic minced or pressed through garlic press (about 2 teaspoons
1 large egg yolk
1/2 tsp table salt
1/4 teaspoon crushed red pepper flakes
1 pound meatloaf mix
2 ounces thinly sliced prosciutto. chopped fine
1 ounce Pecorino Romano, grated (about 1/2 cup
1/2 cup olive oil

1 1/2 pounds spaghetti or linguine
2 tablespoons table salt
Grated Parmesan cheese for serving

Adjust oven rack to lower- middle position and heat oven to 325 degrees. Heat oil in large Dutch oven until just smoking. Pat ribs dry and season with salt and pepper. Working in batches, add half of ribs to pot and brown on both sides for five minutes each. Set aside.
Brown sausages, 5 minutes. Add to plate with ribs.

Reduce heat to medium, add onions and oregano, stirring occasionally, until beginning to brown. Add tomato paste and stir until dark, about 3 minutes. Stir in garlic and cook for 30 seconds. Add crushed tomatoes and broth, scraping up browned bits. Return ribs and sausage to pot; bring to simmer. Cover pot place in oven. Cook until ribs are tender, about 2½ hours.

Meanwhile make meatballs by combining bread cubes, buttermilk, parsley, garlic, egg yolk, salt, and red pepper flakes in medium bowl. Mash until no bread chunks remain. Add meatloaf mix, prosciutto, and cheese to bread mixture; mix with hands until thoroughly combined. Divide into 12 pieces; roll into balls, and refrigerate until ready to use.

30 minutes before sauce is done, fry meatballs until browned, 5 to 7 minutes. Drain on paper towel.
Remove sauce from oven and skim fat from top. Add meatballs to sauce and gently submerge. Cover and return to oven for about 15 minutes.

Cook pasta and reserve ½ cup cooking water; drain pasta and transfer back to cooking pot.

Pluck out meatballs, ribs, and sausage and transfer to a serving platter, cutting sausages in half. Stir basil into sauce and adjust seasoning with salt and pepper. Toss pasta with one cup of sauce and reserved pasta water to lightly coat pasta. Serve pasta, passing remaining sauce and meat platter separately.