re: Tips on making an Italian Sunday gravy?

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Not cultured people

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Right. Forgot the site I was on.

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BBQ isn’t just smoked meats, it can also be shrimp poached in butter

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Or a chicken sandwich if you live in New Orleans

The recipe below was on Daniel Mancini's Facebook page.

What to make for Sunday Dinner?
My Sunday Sauce is a classic Italian slow cooked Meat Sauce. I start this recipe very early in the morning as it does take several hours start to finish but the aroma along the way is going to be amazing. Enjoy the process and you will love the results.
For the meatballs you’ll need-
•2-lb 80/20 ground beef
•1-cup onion minced
•4-garlic cloves minced
•1-cup plain bread crumbs
•2-large eggs
•1/2-cup fresh parsley minced
•1/2-cup fresh basil minced
•1-cup grated romano cheese
•1-tsp salt
1-add all the ingredients to a bowl mix together with your hands do not over work the meat
2-form golf ball size meatballs
3-add 1/2 cup of olive oil to a non stick skillet and get it hot.
4-add the meatballs and brown on all sides, remove to a paper lined plate to drain the oil. Do not crowd the skillet or the meatballs will not brown properly.
Next up, meats
•1/2-lb beef short ribs
•1/2-lb pork spare ribs
1-add 1/4 cup of olive oil to a very large pot one that will hold everything in this recipe.
2-brown the ribs and remove to a plate
Sausages
•1-pound mild pork sausage links
brown the sausage in the pot and remove to a plate do not cook them, just brown them.
The Sauce
You'll need-
•4-28oz. cans whole plum tomatoes crushed with your hands
•6-oz can tomato paste
•4-garlic cloves cleaned
•1/2-cup sliced onion
•2-tbs extra virgin olive oil
•2-tsp salt
•2-sprigs of fresh basil
1-hand crush the tomatoes
2-add the olive oil, onion, salt to the pot and put the heat on medium
3-once the onion is translucent add the garlic and saute for 1 min
4-add the tomatoes, paste, basil and stir this all together
5-add the ribs, carefully add the meatballs cover with the sauce reduce the heat to a simmer cover the pot 3/4 of the way to let the steam release
6-simmer LOW for 2 hours stirring along the way
7-add the sausage
8-with the heat still very low allow this to simmer for another hour carefully folding this all together.
NOTE-as the Sunday Sauce is simmering do not let it boil just allow it to slowly simmer
Dipping in bread along the way is completely allowed and encouraged as well as trying a meatball after the 1 hour mark.
Please follow me on Instagram search and follow @danielmancini
Thank you

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Why would anyone be bothered by what it’s called?

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Because that’s what we do here.

here is a recipe from a friend in Chicago:

The Campo/DeGrazia/Parelli Families’ Sunday Gravy Recipe

PS – this makes a ton of sauce. Worth having some glad ware ready to freeze

For Sauce:
§ 2 tablespoons olive oil
§ 1 LB meaty pork neck bones (can sub poultry or spareribs)
§ Optional: 1 LB Braciole
§ 1 LB veal stew meat or 2 veal should chops
§ 1 LB Italian pork sausage
§ 5 cloves garlic, peeled – can roast 2 of the 5 cloves (2 tbspn if roast an entire bulb)
§ Half of white onion, grated
§ 4 (28 to 35 ounce) cans Italian peeled tomatoes
§ 2 cups water
§ Salt and pepper to taste
§ 8 Fresh basil leaves, torn into small pieces

For Meatballs:
§ 1.5 LBs of ground meat (equal parts pork, sirloin and veal)
§ 3/4 cup bread crumbs or panko
§ 3 large eggs, separate and use yolks
§ 2 teaspoons very finely minced garlic
§ Half of a white onion, grated
§ ¾ cup (about 3 ounces) freshly grated Pecorino Romano or Parmigiano-Reggiano
§ 3 tablespoons finely chopped fresh flat-leaf (Italian) parsley
§ Salt and black pepper to taste
§ 2 tablespoons olive oil, plus additional for the pan

Recipe:
To make sauce, heat oil in large deep pot over medium heat.

Pat pork dry and add it to pot. Cook, turning occasionally, until browned on all sides, about 15 minutes. Transfer to a platter. Brown veal in same way and transfer it to platter. Brown sausages on all sides and transfer to platter.

Drain almost all fat from the pot. Reduce heat to medium-low, add garlic and cook until golden, about 2 minutes. Remove garlic and discard. Add grated onion and cook for 2 minutes, enough to become translucent and scrape up the brown bits at bottom of pot. Add tomato paste and cook, stirring, for 1 minute. Add tomatoes, their juices and the water to pot and season with salt and pepper to taste. (Before adding them to pot: For smoother sauce, use a food mill to puree tomatoes and juices. For chunkier sauce, use knife to chop tomatoes.) Return pork, veal and sausages to pot and add the braciole, if using. Add basil, increase heat to medium-high and bring sauce to a simmer.

Cover pot partially and cook, stirring occasionally, for 2 hours. If sauce becomes too thick, add a little water.

While sauce is cooking, make meatballs:

In a large bowl combine ground beef, bread crumbs, eggs, onion, garlic, cheese, parsley and salt and pepper to taste and, using your hands, mix together thoroughly. Rinse hands with cold water and lightly shape mixture into 2-inch balls.

In large, heavy skillet over medium-high heat, heat oil. Add meatballs and cook, turning as necessary, until browned on all sides but not cooked through. (Do not crowd skillet; may have to cook in batches.) It may be necessary to add additional oil to keep meatballs from sticking. Transfer meatballs to a plate; they will finish cooking later.

After sauce has simmered 2 hours, add meatballs to sauce and cook, stirring occasionally, until sauce thickens, meatballs are cooked through and larger meats are tender, about 30 minutes.

Yields about 10-12 cups

Bump

Sorry rarely bump but searched and found the thread and wanted to share/refresh the great posts and also invite more discussion.

The last few pages especially have some great things.

Brothers of the Morsel,
Jon Paul Havoc