Neapolitan Meat and Tomato Sauce, "Sunday Gravy"
from http://www.mangiabenepasta.com
"If you grew up in an Italian-American family or neighborhood in America you have probably heard of this wonderful meat sauce or ragu referred to as "red gravy" or "Sunday gravy." If you have never heard of 'red gravy' this is basically a tomato sauce in which one of more types of meat are cooked for several hours to develop a rich red-brown sauce to be served with pasta. The term "gravy" seems to come from the flavors of the meats that are incorporated due to their long cooking in the sauce. The "other" gravies (beef, turkey, chicken and pork, that are served with meat and often mashed potatoes) are, of course, made from meat drippings. So when you add your meats to your tomato sauce and let it simmer for a few hours, the meat flavors the sauce to make it a red gravy. The meat may also be served or reserved for other dinners later in the week. The type of meat added to the sauce varies according to family tastes.
It's called Sunday sauce or gravy because, traditionally in Italian-American households, it took hours to prepare, making it a perfect centerpiece for the elaborate family meals enjoyed on Sundays. This dish evolved from Italian traditions and became a cherished ritual, symbolizing family togetherness and a slower pace of weekend life.
This recipe includes 4 different meats: braciole, pork ribs, Italian sausage, and meatballs. You can add all four or your favorite combination. In this recipe the meatballs and sausage are added near the end of the cooking time but if these are the only 2 meats you are using, cook them for the full 2 to 2-1/2 hours to develop the full flavor of the sauce. You may also choose to cook all of the meat separately in a skillet and simply add it to the sauce when it comes to a simmer; that alternative works as well." Also see Neapolitan Ragù.
Braciole: (Also see this recipe) Meatballs: |
Sauce: [Faith note: try adding a finely grated carrot with the garlic. The sweetness of the carrot will counter some of the acidity of the tomatoes.] |
To make the braciole:
Lay the beef slices on a work surface.
Brush each piece with olive oil and season with salt and pepper.
Evenly spread the bread crumbs, garlic, cheese, parsley, and optional egg over the meat.
Roll up each piece like a sausage.
Secure closed with a toothpick or tie with kitchen string. Set aside.
[The recipe doesn't tell you how to make the meatballs, but mix all the meatballs ingredients lightly together, form the meatballs and brown them in the meat drippings as the other meats are below - do this after browning the braciole. Remove from the pot and set aside until needed in the recipe.]
To make the sauce:
Heat oil in a large pot over medium heat.
Pat the pork dry and place in the pot.
Cook, turning occasionally, until well browned on all sides.
Transfer the pork to a plate.
Place the braciole in the pot and brown on all sides. Remove and set aside with the pork.
Place the sausages in the pot and brown on all sides. Remove and set aside with the braciole and pork. Drain off excess fat, leaving about 2 tablespoons in the pot.
If you are using whole tomatoes, put them in a bowl and crush them with your hands. Add the garlic and red pepper; cook 30 seconds. Add the crushed tomatoes, tomato paste, oregano, basil, salt and pepper. Stir in 1 cup of water. Add the braciole and pork ribs (the sausage and meatballs will be added later.) Bring the sauce to a low simmer. Cook over low heat, stirring occasionally, for 2 hours. If the sauce gets too thick, add a little more water.
When the sauce has cooked for 2 hours, add the sausage and meatballs. Cook for another 30 minutes, or until the sauce is thick and the meat is tender.
Remove all the meat from the sauce. Toss the sauce with your favorite pasta. Serve the meat alongside, as a second course with a salad or vegetable, or reserve for another day.
Makes about 2 quarts
