The Mauro Family Sunday Gravy
Serves: 3
Hal Herzog
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
48
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Milk3 large
Egg450 g
Ground Pork1 tbsp
Olive Oil1 medium
Onion (finely chopped about 1 cup)2 tsps
Italian Seasoning (dry)1 cup
Red Wine (dry)Directions:
1
For the meatballs: In a large mixing bowl, mix together the milk, bread, 1 1/2 teaspoons salt and 1 teaspoon pepper to make a panade
2
Whisk in the cheese, parsley and eggs until uniform
3
Add in the chuck, pork and veal and, using your hands, mix together until combined
4
Do not overwork! Do a tiny test meatball to gauge seasoning
5
Once the mixture is properly seasoned, roll it into twelve 3-inch meatballs
6
For the sauce: Heat the olive oil in large Dutch oven over medium heat until shimmering
7
Add the sausage and brown on each side until golden, about 5 minutes
8
Set aside
9
Next, brown all sides of the meatballs until dark brown, about 5 minutes a side
10
Set aside
11
Drain out all but 2 tablespoons of the rendered fat
12
Add the onion and cook, stirring occasionally, until softened and golden around the edges, 6 to 8 minutes
13
Add the Italian seasoning and garlic and cook, stirring constantly, until the garlic is fragrant, about 30 seconds
14
Add the wine and deglaze the pan, scraping up any bits
15
Season with salt and pepper
16
Add the tomatoes and increase the heat to medium high
17
Add the sausage, meatballs and neck bones and bring to a gentle simmer
18
Cook with the lid on until the meatballs are no longer pink in the middle and are about 170 degrees F, about 1 hour
19
Remove the sausage and meatballs from the sauce (leave in the neck bones) and refrigerate
20
Simmer the sauce, uncovered, until the neck bone meat is falling-off-the bone tender, skimming the fat off the top and stirring frequently, another 3 hours
21
(After about 2 1/2 hours, remove the sausage and meatballs from the refrigerator to come back to room temperature
22
) Add the sausage and meatballs back to the sauce and bring to a simmer again for 10 minutes to heat the meat up
23
Add salt and pepper to taste, then add the fresh basil just before serving
24
Serve on top of a mound of mostaccioli or rigatoni, with a side of hot giardiniera