Sunday Gravy
Serves: 3
Manley Abshire
1 January 1970
Based on User reviews:
42
Spice
42
Sweetness
46
Sourness
44
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
In a casserole or stockpot, combine the ribs with enough cold water to cover by 2 inches
2
Bring to a boil and simmer for 20 minutes
3
Drain
4
In a 10-quart casserole set over moderate heat, warm the oil and cook the onions and garlic, stirring frequently, for 5 minutes
5
Add the ribs, braciole, and sausage and cook until they're browned, 6 to 8 minutes
6
Add the tomatoes, herbs, and salt and pepper
7
Bring the mixture to a boil
8
Reduce the heat to low and simmer, stirring occasionally, for 1 hour
9
Add the meatballs and cook for 1 to 1 1/2 hours more
10
The longer the cooking time, the more concentrated the gravy will be
11
When the gravy is almost done, cook the pasta according to the package directions, until al dente
12
Drain
13
Remove all of the meat from the sauce and put on a platter
14
Pour some of the sauce into a gravy boat to serve on the side
15
Add the pasta to the remaining sauce and toss with a little oil
16
Braciole (Stuffed Meat Rolls): Season the meat on both sides with salt and pepper to taste
17
In a bowl, combine the 1/2 cup Parmesan, garlic, and parsley
18
Divide the mixture among the meat slices, spreading it into an even layer, and roll up each slice to enclose the filling
19
Secure each roll with string or toothpicks
20
Meatballs: In a small bowl, combine the bread with enough milk to just cover and let the bread soak for 10 minutes
21
Squeeze dry and chop fine
22
In a bowl, combine the bread with the meat, garlic, parsley, Romano cheese, eggs, and salt and pepper to taste
23
Form into 12 to 14 meatballs, about 2 1/2 inches in diameter, and chill until ready to cook
24
In a large saucepan or casserole set over moderate, heat the oil until hot
25
Add the meatballs and cook them until they're browned on all sides, 5 to 7 minutes