Soprano's Sunday Gravy (Spaghetti Sauce)

"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"
 
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photo by KylerEsq photo by KylerEsq
photo by KylerEsq
photo by NNChick photo by NNChick
photo by dasmolin photo by dasmolin
photo by dasmolin photo by dasmolin
Ready In:
2hrs 15mins
Ingredients:
20
Yields:
8 cups
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ingredients

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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 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 2 minutes or until golden.
  • Remove and discard the garlic.
  • Stir in the tomato paste and cook for 1 minute.
  • With a food mill (I use a Braun hand blender) 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, 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.
  • Heat the oil in a large heavy skillet.
  • Add the meatballs and brown them well on all sides.
  • They will finish cooking in the sauce.
  • Transfer the meatballs to a plate.
  • After the sauce has cooked for its two hours, add the meatballs and cook for 30 minutes or until the sauce is thick and the meats are 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.

Questions & Replies

  1. Would this recipe work well in a slow cooker set for low? Would we use less water?
     
  2. Anybody tried this in an Instant Pot? Cook on high pressure for about 50 minutes. Thoughts?
     
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Reviews

  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!
     
  2. I've been making this gravy for a few years now. I use a combination of sweet and hot Italian sausage. I also use 50/50 proportions of pork and beef for the meat balls; I feel like the flavor of the meatballs is better with both Parmesan and Romano cheeses. I can't get veal for a good price (try $30 a pound), so I use cross-cut beef ribs and don't miss it one bit...I will never make another "sauce" after this. Awesome...and so worth the time and effort. This freezes beautifully.
     
  3. 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!
     
  4. 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!
     
  5. 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
     
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RECIPE SUBMITTED BY

<p>This is Sophie.....she's my constant companion, and the best thing the Easter Bunny ever brought us.</p>
 
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