North End Sunday Gravy Recipes

NORTH END SUNDAY GRAVY

Steps:

• Fry beef and pork in 1/4 cup of olive oil in a large saucepot.
• Remove meats as they brown and add another 1/4 cup oil to the juices in the pan.
• Saute the onion, garlic, and 2 pinches each of the seasonings until the onion is transparent.
• Stir in the tomato paste and cook, stirring, until the paste melts into the oil. This is called "Italian roux".
• Stir in an extra couple of pinches of the seasonings. Add the tomatoes and blend.
• Fill the two tomato cans with water and add water until the sauce is as thick as you like it. Remember the sauce is going to cook down.
• Let the sauce come to a boil and add salt and pepper and an additional 2 pinches of seasonings.
• Return the meat to the pan and simmer, uncovered, for 2 hours. Stir every 15 minutes or so using a wooden spoon.
• Brown the sausages in some olive oil and add to sauce with sugar to taste. Simmer another hour.
• Make meatballs and either fry in oil or bake in oven at 350 degrees for 30 minutes. Add to sauce.
• Cook for an additional hour. Add water as it cooks if you think it needs it, but you should have a sauce that doesn't separate on the plate.
• Remove meats and let sauce settle for a few minutes until fat rises to the top. Skim as much fat as possible from the sauce. The less fat it contains, the better the sauce.
• This sauce freezes beautifully.

NORTH END SUNDAY GRAVY

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.

NORTH END SUNDAY GRAVY

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.