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Sunday Gravy




Source of Recipe


The Sopranos Cookbook


List of Ingredients




For the sauce:

2 tablespoons olive oil

1 pound meaty pork neck bones or spareribs

1 pound veal stew meat or 2 veal shoulder chops

1 pound Italian-style plain or fennel pork sausages

4 garlic cloves

½ cup tomato paste

3 (28- to 35-ounce) cans Italian peeled tomatoes

2 cups water

Salt and freshly ground pepper

6 fresh basil leaves, torn into small pieces

For the meatballs:

1 pound ground beef or a combination of beef and pork

½ cup plain bread crumbs, preferably homemade

2 large eggs

1 teaspoon finely minced garlic

½ cup freshly grated Pecorino Romano or Parmigiano-Reggiano

2 tablespoons finely chopped fresh flat-leaf parsley

1 teaspoon salt

Freshly ground pepper

2 tablespoons olive oil

To serve:

1 pound shells or rigatoni, cooked and still hot

Additional freshly grated Pecorino Romano or Parmigiano-Reggiano to sprinkle on top

Recipe



• To make the sauce, heat the oil in a large heavy pot over medium heat. Pat the pork dry and put the pieces in the pot. Cook, turning occasionally, for about 15 minutes, until browned on all sides.

• Transfer the pork to a plate. Brown the veal in the same way and add it to the plate.

• Place the sausages in the pot and brown on all sides. Set the sausages aside with the pork.

• Drain off most of the fat from the pot. Add the garlic and cook for about two minutes or until golden.

• Remove and discard the garlic.

• Stir in the tomato paste and cook for 1 minute.

• With a food processor, puree the tomatoes, with their juice, into the pot. Or, for a chunkier sauce, chop the tomatoes and add them. Add the water and salt and pepper to taste.

• Add the pork, veal, sausages and basil, and bring the sauce to a simmer.

• Partially cover the pot and cook over low heat, stirring occasionally, for 2 hours. If the sauce becomes too thick, add a little more water.

• Make the meatballs: Combine all the ingredients except the oil in a large bowl. Mix together thoroughly. Rinse your hands with cool water and lightly shape the mixture into 2-inch balls.

• Heat the oil in a large heavy skillet. Add the meatballs and brown them well on all sides. (They will finish cooking in sauce.)

• After sauce has cooked 2 hours, add the meatballs and cook for 30 minutes or until the sauce is thick and the meats are very tender.

• To serve, remove the meats (except the meatballs) from the sauce and set aside. Toss the cooked pasta with the sauce. Sprinkle with cheese.

• Serve the meats as a second course, or reserve them for another day.

Serves 8.