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Sopranos Sunday Gravy

recipe at a glance
Rating: 5/5 5 stars
11 reviews

ready in: 2-5 hrs
serves/makes:   8
  

recipe id: 7672
cook method: stovetop

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ingredients


For the sauce

2 tablespoons olive oil
1 pound meaty pork neck bones or spareribs
1 pound veal stew meat
OR
2 veal shoulder chops
1 pound Italian-style plain or fennel pork sausages
4 cloves garlic
1/4 cup tomato paste
3 cans (28- to 35 ounce size) Italian peeled tomatoes
2 cups water
Salt and freshly ground pepper
6 fresh basil leaves, torn into small pieces

For the Meatballs

1 pound ground beef or a combination of beef and pork
1/2 cup plain bread crumbs, preferably homemade
2 large eggs
1 teaspoon very finely minced garlic
1/2 cup freshly grated Pecorino Romano or Parmigiano-Reggiano cheese
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon salt
Freshly ground pepper
2 tablespoons olive oil

To Serve

1 pound shells or rigatoni pasta, cooked and still hot
Freshly grated Pecorino Romano or Parmigiano-Reggiano cheese

directions

To make the sauce, heat the oil in a large heavy pot over medium heat. Pat the pork dry and put the pieces in the pot. Cook, turning occasionally, for about 15 minutes, or until nicely browned on all sides. Transfer the pork to a plate.

Brown the veal in the same way and add it to the plate. Place the sausages in the pot and brown on all sides. Set the sausages aside with the pork. Drain off most of the fat from the pot. Add the garlic and cook for about two minutes or until golden. Remove and discard the garlic. Stir in the tomato paste and cook for 1 minute.

With a food mill, puree the tomatoes, with their juice, into the pot. Or, for a chunkier sauce, just chop up the tomatoes and add them. Add the water and salt and pepper to taste. Add the pork, veal, and sausages and basil and bring the sauce to a simmer. Partially cover the pot and cook over low heat, stirring occasionally, for 2 hours. If the sauce becomes too thick, add a little more water.

Meanwhile, make the meatballs: Combine all the ingredients except the oil in a large bowl. Mix together thoroughly. Rinse your hands with cool water and lightly shape the mixture into 2-inch balls. (Note: If you are making meatballs for lasagna or baked ziti, shape the meat into tiny balls the size of a small grape)

Heat the oil in a large heavy skillet. Add the meatballs and brown them well on all sides. (They will finish cooking later.) Transfer the meatballs to a plate. After two hours, add the meatballs and cook for 30 minutes or until the sauce is thick and the meat is very tender.

To serve, remove the meats from the sauce and set aside. Toss the cooked pasta with the sauce. Sprinkle with cheese. Serve the meats as a second course, or reserve them for another day.

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nutrition

1000 calories, 61 grams fat, 63 grams carbohydrates, 48 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Registered Member at CDKitchen.com



Member since: November 25, 2013
REVIEW: recipe rating
My Italian friends always talk about "gravy" and when I said I wanted to experience real "gravy" one friend gave me this recipe. I was a bit put off by all the work but she assured me that if you want it to taste authentic you have to put in the effort. It's not a sauce, or "gravy", I will make frequently because of a) the work and b) the cost, but for a special occasion it is perfect. I served it to a couple of Italian friends and one southerner and they all loved it.



Guest at CDKitchen.com



REVIEW: recipe rating
If you appreciate good food then this recipe is for you. It is a lot of work and will cost you a few bucks for the ingredients but it is going to be the best gravy you've ever had. That's "sauce" to some of you.



Guest at CDKitchen.com



REVIEW: recipe rating
I have made this two or three times now. I stopped using veal being that I can only get boneless and it is $30 a pound. I used cross-cut flanken-style beef chuck with the bone and didn't miss the veal. Like other reviewers, I used a combination of sweet and hot Italian sausage. I cooked the sauce about an hour longer than advised and skimmed the fat off while reducing. At this Finally, I thought I may have added too much salt to the "gravy", so I omitted the salt for the meatballs. Added meatballs at this point, being that they were almost cooked through. I used a 50/50 combo of ground beef and ground pork as well as a 50/50 combo of both romano and parmesean cheeses. Let meatballs and sauce cook for an additional half an hour. Delicious, but the meatballs could have used a bit of salt. Go-to Gravy! I call this Italian crack. My husband goes crazy for this.



Guest at CDKitchen.com



REVIEW: recipe rating
I've been making this recipe since it first appeared. I do add an onion and I eliminated the initial 2 cups of water. I only add water or stock as needed. The brand of peeled tomatos you use will make a difference. I happen to like the Tuttorosso peeled plum tomatos. They come in a light juice. Everyone will have their own preference. Excellent Recipe!



Guest at CDKitchen.com



REVIEW: recipe rating
I made this last night for my father, he loved it and so did I. The meatballs were excelent. I will be making this again and I would not change a thing. Good job



Guest at CDKitchen.com



REVIEW: recipe rating
Yes it is time comsuming but tastes so good it's worth the time. I'm making it next week for a crowd. Tastes better after it sits overnight in the fridge. I can never buy bottled sauce again! YUM!



Guest at CDKitchen.com



REVIEW: recipe rating
This gravy recipe has ruined me for any other red sauce! Yes, it takes time - but fills the house with the aroma of quality cooking. I use it to make lasagne with homemade noodles, and it's out of this world. Don't change a thing!



Guest at CDKitchen.com



REVIEW: recipe rating
Have made this gravy several times & it's always a hit! The meat is great, and everyone goes crazy for the spare ribs...It's definitely worth the bit of extra time it takes.



Guest at CDKitchen.com



REVIEW: recipe rating
this is a time consuming recipe but, food is love! i cook for 2 so it makes great meat for dinners and lunches all week and the sauce flavor is amazing never had a complaint yet! I do use beef as i refuse to eat veal, still awesome.



Guest at CDKitchen.com



REVIEW: recipe rating
This is one of the best gravy recipes I have ever found. Everybody who I make it for loves it. The meatballs are also great. Sometimes I make the meatballs without the sauce and it's still great.