Brooklyn Sunday Gravy

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I am setting myself up for criticism/failure with this one.  I am sure that every Italian grandma in the tri-state area made the “best” Sunday gravy, and one else’s will compare.

For anyone not familiar with the term, in New York parlance, “Sunday Gravy” is red sauce with lots of meat.  It also typically includes braciole, and I recommend including braciole if you have the time and inclination.  I leave you to find a braciole recipe that appeals to you on your own.  My version of Sunday gravy does not take long to put together, but requires a lot of time to simmer and meld the flavors.

Sunday gravy is a fantastic choice for large groups, as long as they are meat eaters.  You can always just increase the amount of meat and pasta to serve more people.  We have served guests from literally all over the world with no-stress dinners involving easy appetizers (usually mixed vegetable antipasto, olives, and bread) followed by a big Sunday gravy.

Brooklyn Sunday Gravy
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Brooklyn Sunday Gravy

Course: EntreeCuisine: ItalianDifficulty: Moderate

Ingredients

  • 2 pounds beef short ribs

  • 1 pound hot sausage links

  • 1 pound sweet sausage links

  • Olive oil

  • Meatballs

  • 1 pound ground beef

  • 1 cup bread crumbs, unseasoned

  • 1 pound ground pork (or a second pound of ground beef if you prefer all beef meatballs)

  • 1 cup grated parmigiano reggiano

  • ½ cup finely chopped flat Italian parsley leaves

  • 2-3 cloves garlic very finely chopped garlic (or crushed)

  • 2 eggs

  • 1 tsp salt

  • 1 tsp pepper

  • Sauce

  • Olive oil – extra virgin

  • 1 large onion, finely chopped

  • 2-3 cloves garlic, very finely chopped

  • 3 28 ounce cans whole, peeled tomatoes – preferably San Marzano (I sometimes find I want to add a third can, depending on how long I let it simmer and how  much things cook down).

  • 2 tsps oregano – optional

  • Salt

  • Pepper

  • Hot red pepper flakes – optional

  • Pasta – 2 pounds rigatoni or penne

  • More grated cheese for serving

Directions

  • Gently mix the meatball ingredients.
  • Shape into balls of the desired size. I like to portion with an ice cream scoop for consistency.
  • Bake at 350 for 30-40 minutes on oiled baking sheet.
  • Make the sauce
  • Sautee the onions in extra virgin olive oil in a large Dutch oven over medium heat until translucent, but not brown.
  • Add garlic and cook 1-2 minutes more.
  • Crush the tomatoes with your hands and add to the onions and garlic.
  • Season with oregano and/or hot pepper.
  • Hold off on the salt and pepper until the sauce has cooked down a bit with the meats, then season to taste later.
  • Sear the meat in a separate large skillet. Heat olive oil. Season short ribs with salt and pepper. Sear on all sides until nicely browned. Add them to the sauce.
  • Sear the sausage links in the same pan that you used for the shortribs. Add to sauce.
  • Deglaze pan with 1 cup beef broth or red wine. If using wine, cook down until alcohol flavor is gone. Add deglazing liquid to sauce and stir in.
  • Add the cooked meatballs to the sauce.
  • Simmer sauce for at least 2 hours, and preferably more. This can simmer for several hours. Stir occasionally and be careful that you do not let it burn.
  • You will likely begin to see a good bit of fat accumulating on top of the sauce as it simmers. I skim some of that off as it’s cooking.
  • Add salt and pepper to taste.
  • Cook pasta to al dente. Use a big chunky pasta like rigatoni for the hearty sauce.
  • To serve, plate all the meats on a platter. Toss the pasta with tomato sauce in a serving bowl. Serve additional grated cheese on the side.

Notes

    2 Comments

    1. It is Sunday here and I would love to bring my tribe and spend hours with you over Sunday Gravy. This electronic experience will never be quite as good but my mind and my mouth are with you.
      Thank you.

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