Italian-American Sunday Gravy Recipe
A slow-cooked Sunday gravy, rich with various meats, serves as an ideal pairing for fresh pasta.
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Instructions
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Heat olive oil in a large heavy-bottomed pot over high heat.
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Brown pork ribs for 2 minutes per side; remove and set aside.
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Brown beef stew meat in the same pot for 2 minutes per side; remove and add to the pork.
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Brown sausages on all sides in the same pot; remove and set with other meats.
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Reduce heat to medium. Add diced onion, minced carrots, half of the minced garlic, and salt to the pot. Sauté for 2-3 minutes until softened.
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Stir in tomato paste and sauté until warmed through.
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Incorporate remaining garlic, whole peeled tomatoes, tomato sauce, pepper, oregano, and sugar, breaking up tomatoes with a spoon.
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Return all browned meats to the pot. Cover and simmer on low heat for 1 hour.
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Add the Parmesan cheese rind. Continue to simmer uncovered for 1-5 hours, stirring occasionally to prevent burning and seasoning with additional salt if needed.
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Remove from heat and break up the cooked meats as desired.
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Serve over fresh pasta, topped with grated Parmesan or Pecorino cheese.