Sopranos Sunday Gravy Recipe

[VenusRising]

Since I typed this out for another DUer and I know there are a lot of Soprano fans and foodies in the Lounge, I thought I would share the Sunday Gravy (meat sauce) from the Sopranos Family Cookbook. On a side note, there is a marinara recipe for the vegetarians. PM me if you want that recipe.

For the sauce:
2 T olive oil
1 pound meaty pork neckbones or spareribs
1 pound veal stew meat or 2 veal shoulder chops
1 pound Italian style plain or fennel pork sausages
4 garlic cloves
1/4 cup tomato paste
3 28-35 ounce cans Italian peeled tomatoes
2 cups water
salt and freshly ground pepper
6 fresh basil leaves torn into pieces

For the Meatballs:
1 pound ground beef or beef/pork combination
1/2 cup plain bread crumbs
2 large eggs
1 teaspoon very finely minced garlic
1/2 cup Pecorino Romano or Parmigiano-Reggiano
2 T finely chopped fresh flat leaf parsley
1 teaspoon salt
freshly ground pepper
2 T olive oil

To make the sauce, heat oil in heavy pot over medium heat. Pat the pork dry and put pieces in the pot. Cook, turning occasionally, for about 15 minutes, or until nicely browned on all sides. Transfer the pork to a plate. Brown the veal and sausages in the same way and add them to the plate.

Drain off most of the fat from the pot. Add the garlic and cook for about 2 minutes or until golden brown. Remove and discard garlic. Stir in the tomato paste and cook for 1 minute.

With a food mill, puree the potatoes with their juice and put it in 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 meats and basil, and bring sauce to a simmer. Partially cover the pot and cook over low heat 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 into 2-inch balls. (Note: If you make the meatballs for lasagna or ziti, shape the meat into tiny balls the size of a small grape)

Heat the oil in a large heavy skillet. Add the meatballs and brown them well on all sides. Transfer the meatballs to a plate.

After 2 hours, add the meatballs and cook for 30 minutes or until the sauce is thick and the meats 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.


Enjoy! :9