Sopranos Sunday Gravy Spaghetti Sauce Recipe 335 Recipes

SOPRANO'S SUNDAY GRAVY (SPAGHETTI SAUCE) RECIPE - (3.3/5)

Steps:

• 1. 1 To make the sauce, heat the oil in a large heavy pot over medium heat. 2. 2 Pat the pork dry and put the pieces in the pot. 3. 3 Cook turning occasionally, for about 15 minutes or until nicely browned on all sides. 4. 4 Transfer pork to a plate. 5. 5 Brown the veal in the same way and add it to the plate. 6. 6 Place the sausages in the pot and brown on all sides. 7. 7 Set the sausages aside with the pork. 8. 8 Drain off most of the fat from the pot. 9. 9 Add the garlic and cook for about 2 minutes or until golden. 10. 10 Remove and discard the garlic. 11. 11 Stir in the tomato paste and cook for 1 minute. 12. 12 With a food mill (I use a Braun hand blender) puree the tomatoes, with their juice into the pot. 13. 13 Or for a chunkier sauce, just chop up the tomatoes and add them. 14. 14 Add the water; and salt and pepper to taste. 15. 15 Add the pork, veal, sausages, and basil and bring the sauce to a simmer. 16. 16 Partially cover the pot and cook over low heat, stirring occasionally, for 2 hours. 17. 17 If the sauce becomes too thick, add a little more water. 18. 18 Meanwhile, make the meatballs: Combine all the ingredients except the oil in a large bowl. 19. 19 Mix together thoroughly. 20. 20 Rinse your hands with cool water and lightly shape the mixture into 2 inch balls. 21. 21 Heat the oil in a large heavy skillet. 22. 22 Add the meatballs and brown them well on all sides. 23. 23 They will finish cooking in the sauce. 24. 24 Transfer the meatballs to a plate. 25. 25 After the sauce has cooked for its two hours, add the meatballs and cook for 30 minutes or until the sauce is thick and the meats are very tender. 26. 26 To serve, remove the meats from the sauce and set aside. 27. 27 Toss the cooked pasta with the sauce. 28. 28 Sprinkle with cheese. 29. 29 Serve the meats as a second course, or reserve them for another day.

SOPRANO'S SUNDAY GRAVY (SPAGHETTI SAUCE)

Steps:

• 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 or until nicely browned on all sides.
• Transfer 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 2 minutes or until golden.
• Remove and discard the garlic.
• Stir in the tomato paste and cook for 1 minute.
• With a food mill (I use a Braun hand blender) puree the tomatoes, with their juice into the pot.
• Or for a chunkier sauce, just chop up 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.
• Meanwhile, 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 the sauce.
• Transfer the meatballs to a plate.
• After the sauce has cooked for its two 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 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.

JERSEY SUNDAY DINNER GRAVY

Steps:

• In a large, heavy pot, heat olive oil and add pork bones and beef. Brown all over about 10-20 minutes. Remove meat with slotted spoon. This is not a sauce/gravy for the crock pot since it would add too much water and the sauce would not stick to the pasta.
• Add onion, carrots, celery and garlic to hot oil and cook 10 minutes, until tender and stirring often. I put the above veggies in the food processor to get them very fine, almost grated, as you want this to be a smooth sauce. Add meats, both cans of tomatoes, wine, bouillon cube, spices and salt. Bring to a boil, reduce heat, partially cover and simmer 2 hours or until meat is very tender and gravy has thickened.
• To serve, toss some of the gravy with cooked pasta of your choice and place rest of gravy in bowl on table. Place cooked meat in another bowl. Accompany with hard rolls, pecorino romano cheese, salad and a glass of red wine. Enjoy!