Best 4 Nana Vianos Sunday Gravy Recipes

SOPRANO'S SUNDAY GRAVY (SPAGHETTI SAUCE)

Steps:

• To make the sauce, heat the oil in a large heavy pot over medium heat.
• Pat the pork dry and put the pieces in the pot.
• Cook turning occasionally, for about 15 minutes or until nicely browned on all sides.
• Transfer pork to a plate.
• Brown the veal in the same way and add it to the plate.
• Place the sausages in the pot and brown on all sides.
• Set the sausages aside with the pork.
• Drain off most of the fat from the pot.
• Add the garlic and cook for about 2 minutes or until golden.
• Remove and discard the garlic.
• Stir in the tomato paste and cook for 1 minute.
• With a food mill (I use a Braun hand blender) puree the tomatoes, with their juice into 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 pork, veal, sausages, and basil and bring the sauce to a simmer.
• Partially cover the pot and cook over low heat, stirring occasionally, 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 the mixture into 2 inch balls.
• Heat the oil in a large heavy skillet.
• Add the meatballs and brown them well on all sides.
• They will finish cooking in the sauce.
• Transfer the meatballs to a plate.
• After the sauce has cooked for its two hours, add the meatballs and cook for 30 minutes or until the sauce is thick and the meats are 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.

SUNDAY GRAVY RECIPE MARIO BATALI

Steps:

• Place a bowl in the sink. Remove the whole tomatoes from the cans and crush gently by hand into the bowl.
• Using a Dutch oven or large pot (minimum 6-quart), melt the butter over medium heat. Add the onions and a pinch of salt. Cover and sweat, stirring occasionally, until the onions are soft and translucent, about 15 minutes.
• Add the garlic and cook, stirring constantly, for 1 to 2 minutes, until the garlic is fragrant. Add the tomato paste and cook, stirring occasionally, for five minutes more.
• Add the broth and deglaze the pot. Stir and scrape up any brown bits from the bottom of the pot, and continue to cook until the broth stops bubbling, about 2-3 minutes.
• Add the hand-crushed tomatoes, salt, pepper, herbs, red pepper, and cinnamon stick into the pot. Mix well to combine. If you plan to use a heat diffuser, place it under the pot now.
• Turn the heat up to medium-high to bring the sauce to a simmer, then reduce it to medium-low to maintain a simmer, stirring occasionally. Simmer for at least 6 hours and up to 8 hours, until the sauce is a deep burgundy color and the tomatoes have fallen apart.
• Make sure to stir occasionally, at least once an hour, and break up the tomatoes gently with a wooden spoon as you stir. The finished sauce will be thick and muddy.
• Combine beef, pork, eggs, garlic, basil, parsley, salt, and pepper in a large bowl. Mix thoroughly with your hands until all ingredients are well combined and the meat doesn't look marbling.
• Fold in the breadcrumbs a quarter cup at a time, adjusting the amount when necessary depending on the wetness of the mixture and the desired consistency. I add enough breadcrumbs so that the mixture is moist but not wet, and holds its shape well.
• Put two tablespoons of olive oil in a large skillet over medium heat and heat until it shimmers.
• The recipe makes about 3 dozen meatballs. Scoop off a heaping tablespoon of the mixture and roll it into a ball with your hands, then roll it in the flour. Gently shake off the excess flour.
• Cook the meatballs in the hot oil, 8-10 at a time, shaking the pan to ensure they retain their shape and all sides are equally browned. Add the browned meatballs to the sauce, repeating until all meatballs are browned, adding more oil, a tablespoon at a time, as needed.
• Simmer your meatballs in the sauce for about 40 minutes until cooked through.
• Wipe the skillet clean, then reheat it over medium-high. Add the sausage links to the skillet, and brown for five minutes, then flip and brown for five more minutes.
• Using tongs, remove the sausages and allow them to cool for 5 minutes. Slice them in thirds and add to the pot with the meatballs, cooking until done.
• In a large stockpot, bring 8 cups of water to a boil, then add 2 tablespoons of kosher salt. Once boiling, add the pasta and cook according to package directions.
• Drain your pasta then return it to the pot, ladle 2 cups of gravy into the pot then gently toss until your pasta is evenly coated, the coating will be thin.
• Serve the pasta in bowls, then top with meatballs, sausage, and additional sauce, and top with fresh basil and cheese (if desired).

SUNDAY GRAVY

Steps:

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

SUNDAY GRAVY

Steps:

• Break stale bread into very small pieces and add to a large bowl. Add beef, Parmesan cheese, parsley, and egg. Season with salt and pepper to taste. Mix well and use wet hands to roll mixture into meatballs.
• Heat about 2 tablespoons olive oil in a skillet over medium heat. Brown meatballs on all sides, about 5 minutes per batch. Transfer meatballs to a platter. Add sausage and pork ribs to the skillet and brown, about 5 minutes per batch. Transfer to the platter with the meatballs.
• Heat about 2 tablespoons olive oil in an 8- to 10-quart pot over medium heat. Add garlic and cook just until fragrant, about 30 seconds. Add tomato paste and stir to combine. Add onion and cook until soft and translucent, about 5 minutes. Add whole tomatoes and mash using a potato masher. Add crushed tomatoes and tomato puree; cook, stirring frequently.
• Add browned sausage and ribs to the pot. Stir in sugar, basil, bay leaf, and oregano. Cook until bubbling with lid ajar, about 5 minutes. Reduce heat to lowest setting and cook, stirring frequently to prevent sticking, about 1 hour. Stir in red wine. Continue cooking about 1 and 1/2 to 2 hours more.
• Remove sauce from heat and cover. Let sit 30 minutes to 1 hour.
• Return sauce to medium heat and add meatballs. Cook, stirring frequently, until bubbling, about 5 minutes. Reduce heat to lowest setting until ready to serve.