Pot Of Italian Goodness (Version Of Sunday Gravy). For a satisfying Sunday supper, toss pasta with this hearty Italian gravy with sausage. In a large pot, heat the olive oil over medium-high heat. Add the garlic and cook until browned.
I'm a huge fan of Italian food and this recipe is one of my favorites.
While it's cooking you can take a nap, go for a run or do some chores.
Sunday Gravy is a traditional Italian-American recipe that combines a hearty tomato sauce with several types of meat.
You can have Pot Of Italian Goodness (Version Of Sunday Gravy) using 12 ingredients and 10 steps. Here is how you cook that.
Ingredients of Pot Of Italian Goodness (Version Of Sunday Gravy)
- Prepare of Pork Country Ribs.
- Prepare of Beef or Pork Neck on the Bone.
- Prepare of Links of Italian Sausage (mild, sweet or hot).
- Prepare of to medium Meatballs.
- Prepare of 28 oz Whole Peeled Tomatoes.
- It's of Bay Leaves.
- Prepare of Sugar.
- Prepare of Salt.
- You need of Pepper.
- It's of Yellow hot/spicy onion.
- It's of Garlic minced.
- Prepare of Olive Oil.
Various cuts of beef or pork, as well as delicate meatballs, are cooked in the sauce until tender and served along with pasta that's been tossed in the flavorful sauce. Sunday gravy, evokes memories of weekend family gatherings in which mom or grandma presided over the constantly stirred pot of sauce and meat, and various relatives were tasked with procuring the essential provisions to round out the dinner—the cannoli and sesame bread from the bakery or the wine from the cellar. Add olive oil to Instant Pot and hit "saute" button. Pat the pork dry with paper towels and add to the pot in a single layer.
Pot Of Italian Goodness (Version Of Sunday Gravy) instructions
- Heat 2 tablespoons of olive oil in a large stock pot. Brown all the meat ingredients. Do each one at a time. Start with sausage, then meatballs, pork ribs, and lastly the beef necks. After each ingredient is browned, take it out and set it aside. For the sausage, use 2-3 links cut into small bite-sized pieces. NOTE: The reality of getting exactly 2lbs of one ingredient or another, isn't possible. So, feel free to add a bit more of one thing or another depending on preference..
- As you're browning the beef necks, dice your onion. Once browned, throw the onion in and saut? for 5 mins..
- Mince garlic cloves and throw them in the pot. Saut? for another 5 mins..
- Add in tomato paste. Coat all ingredients. (Sometimes I use the paste with Italian seasoning. Your preference is fine.).
- Add whole tomatoes, juice and all. While you are putting the tomatoes in the pot, crush each one with your hand..
- Add bay leaves. And keep heat on medium low until the mixture hits a low, slow boil. Periodically stirring. By this time, you've probably been cooking 30 mins. Cook another 30 and then turn the heat down to a low simmer..
- After 1 full hour, add the browned pork ribs..
- After another hour add the sausage. Periodically stirring..
- After another hour, salt and pepper the sauce to taste. Then add the meatballs. Cook for one last hour..
- You can always eat this dish alone. But consider eating this Pot of Italian Goodness with garlic bread, a side salad, or a side of pasta..
Simply the best smell in all of cooking for me is on Sunday with a pot of good old-fashioned Italian sauce simmering. If you love Italian food, this is a Rome, Italy-style sauce that Grandma and Mom made that we love. In a large pot, pour in the strained tomatoes, wine/sparkling grape juice, sugar, dried chilies and salt. When the meatballs are cooked, stir them in the gravy. In a frypan, heat the oil and cook the sausages until they are cooked mostly through.