Sunday Gravy---The Gestalt of Sauce

[The empressof all]

I was asked to post my Sunday Gravy Process/recipe. Since I don't measure or pay attention to what I'm doing when I'm doing it it's not an easy process to describe...but here goes. I certainly don't do this more than twice a year but when I do it I make enough to freeze for many meals along with a Sunday Feast. If there are any other Sunday Gravy makers out there I'd love to hear about your additions.



The Gravy consists of Panchetta, Sausage (both sweet and hot), Some kind of Pork (I use country ribs but a loin chop or two will work), Meatballs, Braciole and I add Chicken Thighs.

I really don't have a recipe and I don't measure ever so you just throw in what feels right to you.

First I get everything prepped. I process a large onion in the food processor. I process it really well to get it kind of juicy. Half the onion goes into the meatballs the other half gets sweated for the braciole. I dice mushrooms and defrost a box of frozen spinach. I finely chop a lot of garlic and a shallot. At least 6 large cloves of garlic.

For the cooking I start by rendering the Panchetta. After it's cooked, set it aside on paper towel. Then I brown half of the onions in the fat. Scoop those out and then cook the mushrooms and shallot in the same pan. The mushrooms, cooked onions, shallots and some garlic are combined with the dry spinach, a really large handful of grated Parm, Progresso Italian Bread Crumbs (don't bother making your own these really work well and are spiced the way I like), and an egg. This is used to stuff your Braciole. Pound a thinly sliced round steak and spread the stuffing on it. Roll it like a jelly roll and tie it with kitchen twine so it is secure. If your meat is too thick you may have a burrito braciole which is not right but acceptable. Stick the Braciole in the fridge and begin to make the meatballs

My meatballs consist of half ground pork and half ground beef. I add the raw onion with the juices, a handful of Parm, Progresso Italian Bread Crumbs, garlic and an egg. If you like fluffy meatballs add a splash of milk. If you like denser balls leave it out. The size of the balls is also YMNV. I make mine a bit larger than a ping pong ball. I cook the meatballs on a rack in the oven until they are brown on the outside. (You want to achieve a bit of a "crust" but you don't have to worry if they are cooked through) If you have any leftover Braciole stuffing you can make that into balls too and roast them with the meatballs. They are for you to snack on and do not go into the Gravy.

While your meatballs are cooking in the oven Brown the chicken thighs, Pork, the Braciole, then the sausage (The hot sausage goes last). I don't clean the pan --You want the brown bits... I do drain off the fat a bit as I go along but at the end you should have a mix of a bit of chicken, pork, beef and sausage fat at the bottom. I Drain it through a coffee filter and save whatever solids are left and throw it back in the pan. NOW IS ONE OF THE MOST IMPORTANT THINGS---The browning of your paste.

Your frying pan should be full of a bit of grease and lots of brown meaty bits. Empty two cans of Tomato Paste into the pan and begin to scrape those bits into the paste. Cook the paste until you see that it is getting darker. You want it to be a very dark red. At this point I add Cabernet or Montepulciano. You can also add Chianti but you want a really dark red wine. Add about a cup and continue to combine the paste with the wine. When you are sure that you can get all those browned bits up off the bottom I dump it all into a really large dutch oven or stock pot. Now add Two Really large cans of tomatoes. I use San Marzano and squish them with my hands. I add some garlic to the sauce at this point along with thyme, oregano and dry basil. Of course I salt and pepper everything as I go along. I put the sausage on the bottom, then the pork, then the braciole, chicken Thighs and meatballs on top. I also add the Pancetta that's been hanging out on the paper towel. I also usually add at least one or two big cans full of water.

Now you want to just cover it and let it sit on the back burner for at least two hours. I let mine simmer most of the afternoon...You just want to make sure it's on really low if you are doing it on the stove because the bottom can burn. I make this in my Nesco roaster because when I do it I make massive quantities and freeze it.

I of course taste and adjust the seasoning as I go along. You want it to cook for at least an hour before you taste it though in case your sausage and pork weren't cooked through in the browning process. You don't need food poisoning now. I also throw a huge handful of Parm into the sauce at some point. At the end I carefully remove all the meat. (Make sure you check well for bones from the chicken and ribs) The meat is served separately from the gravy. I finish the sauce with lots of fresh Basil. (You can't forget that ---It adds a great deal to the finish)

I hope this gives you a good idea of how I do it. You really just have to try it and make it your own. This gravy is best served with a really hearty pasta like Percetelli, Bucatini or even Spaghetti (just not the thin one). It's also great for making baked pasta like baked ziti.

[blaze]

1. Yum! Yum! Yum!!!!!

This looks *so* much like a recipe I tried a year or so ago.... (except for the chicken)... It just simmered all day long... and the aroma wafting thru the house....

YUM!!!!!