Monday, September 14, 2009

- Hearty Italian Meat Sauce (Sunday Gravy)

HEARTY ITALIAN MEAT SAUCE
(SUNDAY GRAVY)


Sauce:

2 T olive oil
1 rack (about 2 ¼ lbs) baby back ribs, cut into 2 rib sections
Table salt and fresh ground pepper
1 lb hot Italian sausage links
2 medium onions, chopped fine (about 2 c)
1 ¼ tsp dried oregano
3 T tomato paste
4 medium garlic cloves, minced or pressed through a garlic press
2 (28 oz) cans crushed tomatoes
2/3 c beef broth
¼ c chopped fresh basil leaves

Meatballs:

2 slices hearty white sandwich bread, crusts removed and bread cut into 1/3 inch cubes
½ c buttermilk
¼ c chopped fresh parsley leaves
2 medium garlic cloves, minced or pressed through a garlic press
1 large egg yolk
½ tsp table salt
¼ tsp crushed red pepper flakes
1 lb meatloaf mix (1/3 lb each of ground beef, veal and pork)
2 oz thinly sliced prosciutto, chopped fine
½ c grated Romano or Parmesan cheese
½ c olive oil

(See note)1 ½ lbs pasta
2 T table salt
Grated Parmesan cheese for serving

For the sauce: Adjust oven rack to lover-middle position and heat oven to 325º. Heat oil in large Dutch oven over medium-high heat until just smoking. Pat ribs dry with paper towels and season with salt and pepper. Add half of the ribs to pot and brown on both sides, 5 to 7 minutes total. Transfer ribs to large plate and brown remaining ribs. After transferring second batch of ribs to plate, brown sausages on all sides, 5 to 7 minutes total. Transfer sausage to plate with ribs.

Reduce heat to medium, add onions and oregano; cook, stirring occasionally, until beginning to brown, about 5 minutes. Add tomato paste and cook, stirring constantly, until very dark, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add crushed tomatoes and broth, scraping up any browned bits. Return ribs and sausage to pot; bring to simmer, cover and transfer to oven. Cook until ribs are tender, about 2½ hrs.


For the meatballs:

Meanwhile, combine bread crumbs, buttermilk, parsley, garlic, egg yolk, salt, and red pepper flakes in medium bowl and mash with fork until no bread chunks remain. Add meatloaf mix, prosciutto, and cheese to bread mixture; mix with hands until thoroughly combined. Roll into balls, transfer to plate, cover with plastic, and refrigerate until ready to use.

(See note) When sauce is 30 minutes from being done, heat oil in large skillet over medium-high heat until shimmering. Add meatballs and cook until well browned all over, 5 to 7 minutes. Transfer meatballs to paper towel-lined plate to drain briefly. Remove sauce from oven and skim fat from top with large spoon. Transfer browned meatballs to sauce and gently submerge. Cover, return pot to oven, and continue cooking until meatballs are just cooked through, about 15 minutes.

Meanwhile, bring 6 quarts of water to boil in large pot. Add pasta and salt and cook until al dente. Reserve ½ c cooking water; drain pasta and transfer back to cooking pot.


Notes:

1. This is easy and delicious – my sister thinks it rivals turkey supper!
2. I doubled the recipe and I would estimate that doubled it feeds 11 even though the original recipe says that 1 batch feeds 8 to 10 (apparently I only know big eaters).
3. I prefer to use another more sturdy pasta, like penne and I disregard the amount of pasta indicated (probably why I always have so much pasta left over).
4. As with other meatball recipes, I always bake my meatballs. I bake them on a rack on top of a sheet pan (or if I am really lazy, on parchment on a sheet pan) at 375° for 25 to 30 minutes. For this recipe I make them before I start the sauce and put the cooked meatballs in the fridge until I need them).

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