By Lightly Toasted on June 17, 2003
Photo by NNChick
Photo by NNChick
"Badda-bing badda-boom. Its a thing of beauty. This recipe is not a fast one, its an all afternoon dinner; But it is definitely worth it. From The Soprano Family Cookbook"
Serving Size: 1 (5022 g)
Servings Per Recipe: 1
"what a meal! this was fabulous, especially the next day when all the flavors blended. i used veal chops, country style boneless spare ribs, both hot and sweet sausages. i added extra basil, oregano, parsley, and had to switch pots, my 8 quart was overflowing. i tansfered this to a 12 q pot, added the meatballs, and it simmered just fine. this is a keeper!"
"Excellent! Meat was delicious but I would liked to have added at least 4 cans of tomatoes so as to have more sauce but my pot was not large enough. Thanks for posting!"
"This is VERY close to the gravy my mother has always made, people always ask for my mother's recipe but there is none, she learned from watching her mother and I learned from watching her. NOW I have this recipe to pass onto people. Made this for dinner tonight and no one realized it wasn't my usual gravy."
"This is the only way we make meatballs, even if we don't have the time to make the gravy ourselves. My hubby brought the Soprano's Cookbook with him when we married five years ago, and it's been a go-to guide for us on many occasions. Some grocery stores around here sell a "meatball mix" so if we don't feel like getting all the different meats together and do a speedier version, that's what we use. Always wonderful!"
"This is without a doubt the BEST recipe for gravy ever! It tastes exactly like my Dad's. Unfortunately my Dad took his recipe to the grave and up until now no one has been able to duplicate the flavors. I am making it today for Sunday dinner. The grand kids have already eaten a half a loaf of bread "just tasting it Nana"..which is the sign of a terrific sauce! And the wonderful aromas filling the house are bringing back fond memories! Multo Beine!"
"This is a very good recipe - really flavorful. I used beef chuck roast, cut up, and turkey italian sausage - 1 1/2 lbs of each. I don't think it needed more than 1 c. water. I also added 2 small chopped, sauteed onions. Meatball recipe is delicious. I think this is such a good recipe that you could just about use any meat combination and come up with a winner. Thanks for sharing."
"I used some lean pork chops and Italian sausage in mine, about 1 1/2 lbs. of each. The flavors from the meat in with the sauce and spices etc. was an excellent result! This is an authentic Italian recipe, much like I had as a child at my friends Italian grandmother's house!"
"Well worth the effort for the smile on dh's face! I used country style pork ribs, sweet italian turkey sausage, beef stew meat w/everything else as written. It was flavorful & unique when compared to my usual method of making sauce. I dumped the pork ribs in the crock pot w/BBQ sauce the next day for shredded BBQ pork & used the stew meat in a goulash the day after. Nice bonus to have two nights of meat pre-cooked! Thanks for sharing!"
"This was great. I am not Italian but have many Italian friends and have been trying to find a good gravy recipe. This is it. Changed it up a little. Didn't toss out the garlic and added onions. Deglazed with a little wine. Blended it all with the stick blender."
"Made this years ago when it first came out. It is still the best i've found. Well worth the cost, time and effort. Share it with friends. If you really want to set it off, make your own pasta/noodles fresh. One of the three best things in life ... at the table. i don't know what can replace fresh pesto and pasta ... so this recipe is right up there. john"
"This is the best, my wife and I put this together one morning and let it cook all day long. WOW the best I have tasted in a long time!"
"This is a true Sunday gravy.......transported me right back to New York in the '50's! I have made it as posted and is has been loved by all who have tasted it. Thank you for posting this great keeper of a recipe, Elissa."
"absolutely astounding recipe - I am old school from New York and this,,, this,,,,, this is the GENUINE ARTICLE ... If you arelucky enough to have ound this recipe and dont use it... ya oughtta have your frikkin head examined... it is the best of the best"
"It came out great! My budget did not allow for all the meats. I chose boneless spare ribs and made tiny meatballs out of ground beef rather than large ones because I only had one pound. Luckily, I had the expensive parm-reggiano chunk of cheese for the meatballs and that made them fabulous! I also had 2 italian sausage in the freezer.. but no veal. I, of course, added Italian sofrito to the sauce, tons of oregano (my fave Italian seasoning), red wine, sugar, red pepper flakes, salt, etc, etc... to taste, but the base recipe is awesome. Tons to freeze! Clean as you go guys! This is a messy prep recipe!"
"This is amazing! I didn't have veal so I subbed in some beef stew meat. I also used "hot" Italian links. So good. And the next day was even better. Great gravy recipe. Thank you for this keeper."
"This makes the whole house smell edible. And as another reviewer said, the amazingly tender meat leftovers are really a nice bonus. Usually I get enough out of it I can freeze a batch of the sauce."
"I just made the meatballs and put them in my own sauce. SO YUMMY"
"I made this last night for the return of the Sopranos on tv. I thought it would be fun to try a different recipe as I just use my own. This recipe is slightly different but we enjoyed it a lot. My fiance especially loved it. I had plenty of sauce so I also made eggplant parmesan and froze the left overs for another time. Thanks for posting!"
"Made this yesterday for dinner, I used country style ribs, veal chops, sweet sausage, and used ground round and more sweet sausage for the meatballs. Followed the recipe exactly, next time will use an entire can of tomato paste(4oz.) and will leave the cover off the pan totally to thicken it more(just a family preference). Otherwise, very good sauce and meat."