Jersey Sunday Dinner Gravy
7
People talking
We lived in New Jersey for 37 years and I have the pleasure of having several Jersey Italian friends that are all exceptional cooks. This is my favorite sauce recipe. My Jersey Italian friends refer to spaghetti sauce cooked with meat as gravy.
- Ready In:
- 2hrs 30mins
- Serves:
- Units:
Nutrition Information
7
People talking
ingredients
- 1 tablespoon olive oil
- 1 1⁄2 lbs pork neck bones
- 1⁄2 - 1 lb chuck roast
- 3⁄4 cup onion, chopped fine
- 1⁄2 cup carrot, chopped fine
- 1⁄2 cup celery, chopped fine
- 1 tablespoon garlic, minced
- 2 (28 ounce) cans crushed tomatoes
- 1 cup dry red wine
- 1 beef bouillon cube
- 1 teaspoon dried basil
- 1⁄4 teaspoon dried oregano
- 1⁄2 teaspoon salt
directions
- In a large, heavy pot, heat olive oil and add pork bones and beef. Brown all over about 10-20 minutes. Remove meat with slotted spoon. This is not a sauce/gravy for the crock pot since it would add too much water and the sauce would not stick to the pasta.
- Add onion, carrots, celery and garlic to hot oil and cook 10 minutes, until tender and stirring often. I put the above veggies in the food processor to get them very fine, almost grated, as you want this to be a smooth sauce. Add meats, both cans of tomatoes, wine, bouillon cube, spices and salt. Bring to a boil, reduce heat, partially cover and simmer 2 hours or until meat is very tender and gravy has thickened.
- To serve, toss some of the gravy with cooked pasta of your choice and place rest of gravy in bowl on table. Place cooked meat in another bowl. Accompany with hard rolls, pecorino romano cheese, salad and a glass of red wine. Enjoy!
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RECIPE MADE WITH LOVE BY
@Irish Rose
Contributor
@Irish Rose
Contributor
"We lived in New Jersey for 37 years and I have the pleasure of having several Jersey Italian friends that are all exceptional cooks. This is my favorite sauce recipe.
My Jersey Italian friends refer to spaghetti sauce cooked with meat as gravy."
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Do you leave the roast whole while cooking?
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Made exactly as the recipe stated and this turned out great! Such great flavour, I took the advice to use a food processor on the veg; must easier and quicker! I'll definitely be making this gorgeous, rich sauce again!
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