SUNDAY GRAVY (Ragu della Domenica) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 C olive oil
1 lb lean beef, such as bottom round, in one piece (cut 1/4" thick)
1 lb lean pork, such as tenderloin, in one piece(cut 1/4 " thick)
I recipe Beef or Pork Braciola, uncoooked
I pound Italian sweet sausage
8 cloves, lightly smashed (4 cloves)
3 T tomato paste
3 (35 oz) cans imported Italian plum tomatoes or crushed tomatoes (San Marzano)
, hand crushed with the juice
Salt and pepper to taste
1 recipe Frankie's Meatballs
10 leaves fresh basil, chopped
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Directions: |
Directions:Heat the oil in a large saucepot over medium heat. Add the beef and pork in batches, brown on all sides. Remove the meat from the pot with a slotted spoon and set aside. Add the braciola and brown on all sides. Remove from the pot with a slotted spoon and set aside. Add the sausage and brown on all sides. Remove from the pot with a slotted spoon and set aside. Add the garlic to the pot and cook until golden, about 2 minutes. Add the tomato paste and stir well to mix. Cook for 2 to 3 minutes. Add the tomatoes with the juice and salt to taste. Bring to a boil, then reduce the heat to a simmer. Return all of the browned meat to the pot. Bring to a boil, then reduce the heat to simmer and cook, partially covered, stirring occasionally, for about 2 hours, until the meat is tender and you can easily pierce it with a fork.
Add the meatballs and simmer for an additional 45 minutes. Add salt and pepper to taste and basil. If the sauce is too thick, add water, 1/4 C at a time and stir to combine.
Remove the meat from the sauce and transfer to a platter. Serve the sauce over pasta on a separate platter alongside the meat. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Personal
Notes: |
Personal
Notes: Served at Giacinta's Wedding Rehearsal Dinner.
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