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Red Gravy (Sunday Gravy up North) Recipe

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This recipe for Red Gravy (Sunday Gravy up North) is from A Collection of My Favorite Recipies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb sweet Italian sausage
1 lb hot Italian sausage
2 lbs bone in country style pork ribs
2 lbs flank steak
2 medium onions chopped
12 cloves garlic minced
2 teaspoons dried oregano
1 small can tomato paste
1/2 cup dry red wine
1 28 oz can diced tomatoes
1 28 oz can tomato sauce 3 Tablespoons fresh basil
Salt and Pepper to taste
Directions:
Directions:
Heat oil in Dutch oven over medium high heat until smoking. Add sweet sausage and cook until well browned and fat begins to render, about 8 minutes. Using slotted spoon, transfer sausage to paper towel lined plate to drain, then place in slow cooker. Repeat with hot sausage.

Cook onions in sausage fat over medium heat until well browned. Stir in garlic and oregano and cook until fragrant. Add tomato paste and cook until paste begins to brown. Stir in wine and simmer, scrapping the bits from the bottom of the pan with wooden spoon. Reduce till thicnened. Transfer this to the slow cooker.

Submerge spare ribs and flank steak in sauce in slow cooker. Set to low, cover and cook until meat is tender. About 8 to 10 hours.

About thirty minutes before serving, transfer all meat to a baking sheet to cool. When cool enough to handle, cut meat into spoon sized pieces. and shred the flank steak. Skim fat off surface of the gravy in the pot. Stir in the fresh basil and season with salt and pepper to taste.

Serve over your choice of pasta.

 

 

 

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