Best 3 Slow Cooker Sunday Gravy Recipes
**Indulge in a Culinary Journey with our Irresistible Slow-Cooker Sunday Gravy Recipes**
Embark on a tantalizing culinary voyage with our enticing collection of slow-cooker Sunday gravy recipes. These delectable dishes, brimming with rich flavors and heartwarming aromas, will transport you to culinary bliss.
**1. Classic Slow-Cooker Sunday Gravy:**
Immerse yourself in the timeless tradition of Italian-American cuisine with this classic slow-cooker Sunday gravy recipe. This hearty and robust sauce, brimming with tender meatballs, savory sausage, and a symphony of herbs and spices, promises an authentic and unforgettable taste experience.
**2. Lightened-Up Slow-Cooker Sunday Gravy:**
For those seeking a healthier twist, our lightened-up slow-cooker Sunday gravy recipe delivers a delightful balance of flavor and well-being. This version artfully incorporates lean ground turkey, a medley of colorful vegetables, and a touch of whole wheat pasta, resulting in a guilt-free indulgence that satisfies both your taste buds and your health goals.
**3. Vegetarian Slow-Cooker Sunday Gravy:**
Catering to the preferences of plant-based enthusiasts, our vegetarian slow-cooker Sunday gravy recipe is a symphony of flavors and textures. This hearty sauce, teeming with succulent mushrooms, roasted red peppers, and a chorus of aromatic herbs, is a testament to the culinary artistry of meatless cooking.
**4. Gluten-Free Slow-Cooker Sunday Gravy:**
For those with gluten sensitivities, our gluten-free slow-cooker Sunday gravy recipe offers a delectable alternative without compromising on taste. This savory sauce, crafted with gluten-free pasta and a blend of flavorful ingredients, ensures that everyone can partake in the Sunday gravy tradition.
**5. Spicy Slow-Cooker Sunday Gravy:**
Ignite your taste buds with our spicy slow-cooker Sunday gravy recipe. This fiery rendition infuses the classic sauce with a touch of heat, using a combination of chili peppers, cayenne, and paprika, creating a tantalizing symphony of flavors that will leave you craving more.
No matter your dietary preferences or culinary inclinations, our selection of slow-cooker Sunday gravy recipes guarantees an unforgettable and delicious experience. So, gather your loved ones, prepare your taste buds, and embark on a culinary adventure that will leave you savoring every bite.
SUNDAY GRAVY
Provided by Food Network
Time 4h
Yield 10 cups
Number Of Ingredients 28
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.
SLOW-COOKER SUNDAY SAUCE
Whether it's called red sauce, sugo or gravy, you'll find a big pot of the rich tomato sauce simmering all Sunday long in many Italian-American households. Every family has their own version, but this recipe includes shreddy pork shoulder, sausage and meatballs. This slow-cooker version lets you simmer it overnight or while you're not home, and without splatters and stirring (though you can also make it on a stovetop). Once the sauce is done, coat pasta in the sauce, spoon the meats on top and serve it with a green salad, crusty bread and red wine. Sauce can be kept refrigerated for up to one week and frozen for up to three months.
Provided by Ali Slagle
Categories dinner, meat, pastas, main course
Time 8h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a 6- to 8-quart slow cooker, add the crushed tomatoes and basil sprigs. Season the pork shoulder all over with salt and pepper.
- In a large Dutch oven, heat 2 tablespoons oil over medium-high. Working in batches if necessary, cook the pork until browned on two sides, 8 to 10 minutes total, adding more oil if the pan looks dry. Transfer pieces to the slow cooker as they finish. Add the sausages to the pot and cook until browned, 4 to 6 minutes total. Transfer to the slow cooker.
- Reduce the heat to medium-low. Add the remaining 2 tablespoons oil, if needed, and the onion and garlic. Season with salt and pepper, and cook until softened, 2 to 4 minutes. Add the red wine, stirring to scrape up the browned bits on the bottom of the pot, and cook until the wine is nearly evaporated, 2 to 4 minutes. Scrape the onion-wine mixture into the slow cooker, and stir to combine. Add the meatballs on top. (It's OK if they're sticking out of the sauce.) Cook on low for 6 to 8 hours, until the pork shoulder falls apart when shredded with a fork.
- When you're ready to eat, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package instructions until al dente. While the pasta boils, slice the sausage and shred the pork shoulder on a cutting board, and leave it there. When the pasta is al dente, reserve ½ cup pasta water, then drain and return the pasta to the pot. Over medium heat, toss the pasta with enough sauce to coat (about 4 cups), adding pasta water as needed until the sauce clings to the pasta. (Some meatballs might end up in the pasta pot; that's OK.) Return the sausage and pork shoulder to the remaining sauce in the slow cooker.
- Divide pasta between bowls, then top with a bit of each meat. Pass the Parmesan and extra meat and sauce at the table.
SUNDAY SAUCE
In many Italian American households, Sunday means there's red sauce simmering all day on the stove. It might be called sauce, sugo or gravy, and surely every family makes it differently, but the result is always a tomato sauce rich with meat. This recipe (which you can also make in a slow cooker) follows a classic route of using shreddy pork shoulder, Italian sausage and meatballs. Once the sauce is done, coat pasta in the sauce, spoon some meat on top and share it with the whole family alongside a green salad, crusty bread and red wine. The sauce can keep refrigerated for up to one week and frozen for up to three months.
Provided by Ali Slagle
Categories dinner, pastas, main course
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Season the pork shoulder all over with salt and pepper. In a large Dutch oven, heat 2 tablespoons oil over medium high. Working in batches if necessary, cook the pork until browned on two sides, 8 to 10 minutes total, adding more oil if the pan looks dry. Transfer pieces to a bowl as they finish. Add the sausages to the pot and cook until browned, 4 to 6 minutes total. Transfer to the bowl.
- Reduce the heat to medium-low. Add the remaining 2 tablespoons oil, if needed, and the onion and garlic. Season with salt and pepper, and cook until softened, 2 to 4 minutes. Add the red wine, stir, scrape up the browned bits on the bottom of the pan and cook until the wine is nearly evaporated, 2 to 4 minutes.
- Add the tomatoes and basil, then fill one of the 28-ounce cans with water. (You'll use it in a second.) Return the pork shoulder and sausages to the pot, along with any accumulated juices in the bowl. Nudge them around so they are submerged. Add the meatballs on top, then add enough water from the can to cover the meat. (There's no need to stir.) Partly cover the pot, bring to a simmer over medium-high heat, then reduce heat to a gentle simmer and cook, stirring occasionally, until the pork shoulder falls apart when shredded with a fork, 2 to 2½ hours.
- When you're ready to eat, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package instructions until al dente. While the pasta cooks, slice the sausage and shred the pork shoulder. Transfer to a platter along with the meatballs and a few spoonfuls of sauce. Reserve ½ cup pasta water, then drain and add the pasta to the pot of sauce. Over medium heat, toss the pasta with the sauce, adding pasta water as needed until the sauce clings to the pasta.
- Divide pasta between bowls, then top with a bit of each meat. Pass the Parmesan and platter of meat at the table.
Tips:
- Use a variety of meats for a richer flavor. This recipe calls for ground beef, Italian sausage, and pork spare ribs, but you could also use ground turkey, chicken thighs, or oxtails.
- Don't skimp on the garlic and onions. They add a ton of flavor to the gravy.
- Use a good quality canned tomatoes. This will make a big difference in the final flavor of the gravy.
- Simmer the gravy for at least 4 hours, or up to 8 hours. The longer it simmers, the better the flavor will be.
- Serve the gravy over pasta, rice, or polenta. You could also use it to make a delicious sandwich or sub.
Conclusion:
This slow cooker Sunday gravy is a delicious and easy-to-make meal that is perfect for a family dinner or a party. It is also a great way to use up leftover meat. The gravy can be made ahead of time and reheated when you are ready to serve it. So next time you are looking for a hearty and flavorful meal, give this slow cooker Sunday gravy a try.
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