Sunday Gravy

This meat-filled gravy has been a tradition in our house for as long as I remember. Somewhere it is written, in the Italian bible, "Thou shall have gravy and macaroni on Sunday". Before we go any further, we can debate if it's gravy or sauce. I guess that depends on what part of the country you were raised in and how passionate you are about the subject. The definition of gravy is:" a sauce made from cooked meat juices together with stock and other ingredients". My "gravy" has a meat base so I can call it gravy with a clean conscience. The sauce is defined as: "thick liquid served with food, usually savory dishes, to add moistness and flavor". (both definitions are from Goggle)

It is strongly recommended if you're in an Italian household or your dating an Italian guy, you must call it gravy. By calling it sauce, his Italian mama will just find one more reason not to like you!

This recipe is for gravy, sausage (hot & sweet), meatballs (turkey and mixed chopped meat),Reggiano and doesn't have grated parmesan reggiano cheese. This was not a mistake, my family shivers at the sight never mind the smell of this wonderful cheese. PLEASE add it to the meatballs before frying and pasta before serving. When I bring a chunk of provolone home for myself, I'm confined to the porch until it's gone. So if you ever drive by my house and I'm sitting on the porch, drinking wine and eating cheese, I haven't lost my mind.

Let's get cooking, you'll need:

Gravy

4 Large (28 oz) cans of tomatoes (whole)

4 cans (8 oz) no salt added tomato sauce

4 cans (6 oz) no salt added tomato paste

1 onion - cut in quarters

4 cloves of garlic -smash with your knife-do not cut

2 packages beef short ribs (normally come 4-5 ribs per pkg)

1 package pork neck bones

1 1/2 lbs sweet Italian sausage

1 1/2 lbs hot Italian sausage

1 tbsp sugar

2 tbsp dried oregano

3 tbsp fresh basil

1 tbsp dried parsley

1 tsp fennel seeds

3 bay leaves

1 tsp black pepper

(salt optional)

3 tbsp olive oil

In a large stockpot, heat the oil and add the onion and garlic. Do not brown the garlic but when you start to smell the garlic it's time to add the bones. Add the ribs and the neck bones. This is the base of the gravy. Brown your bones on all sides. The bones provide the meat base that makes this a gravy instead of a sauce. You can omit the bones but that's a different recipe and it's called bolognese sauce. Yes, as Italians we can never just call it sauce, we have to put an adjective in front of it to justify calling it sauce.

You'll need a blender for the tomatoes to puree them. Please don't ask me, "why didn't you just buy tomato puree?" I don't know, it's a tradition that you puree the tomatoes in the blender fresh from whole tomatoes. I've been doing it this way for over 35 years and my family has been doing it this way for generations. Some things you don't change and just accept as "that's how it's done". Once you puree all four cans of whole tomatoes add them to the pot with the bones. Add the sauce one can at a time and the paste.

Here's another thing that I never questioned. Add half a can of water to each can of tomato paste and stir with a spoon. Add this water to the pot. This gets every drop of paste out of the can. The can should be clean before you throw it away. Again, don't question, just smile and say, "ah, Kathy is an odd duck".

Time to add the spices to the gravy and still well.

The gravy needs to simmer on the stove, covered, on low for 3 hours, stirring it every 20 mins to ensure it doesn't stick to the bottom of the pot.

Sausage

Preheat the oven to 350 degrees and bake the sausage for 20 minutes. This will brown the sausage and when done, add to the pot of gravy.

Turkey Meatballs

1 1/2 lbs ground turkey

1 tbsp onion chopped fine

1 tsp chopped garlic

1/4 tsp dried parsley

1/2 cup Italiano Bread Crumbs (without cheese - optional cheese)

2 eggs (whipped in a small bowl)

1/4 tsp ground black pepper

large fry pan

2 " hot vegetable oil for frying

In a large bowl add all the ingredients and use your hands to combine everything well. If you don't want to put your hands in the mixture, you can try a fork but you really need to squish the mixture together to make sure it's mixed well. Then form into the palm of your hand sized meatballs and drop carefully into the hot oil. The meatballs will be wet and if you put water on your hands, it will stop them from sticking to your hands. Fry on all sides until cooked completely. I keep my turkey meatballs separate from the gravy so I know they are the turkey meatballs.

Meatballs

2 1/2 lbs Meatloaf Mix Ground (beef, pork,than and veal)

5 eggs (whipped in a small bowl)

1 cup Italian bread crumbs (No cheese - optional)

2 tsp. dried parsley

1/4 tsp ground black pepper

2 tsp chopped garlic

1 tbsp chopped onion - fine

large fry pan

2" hot vegetable oil for fying

Same instructions as above but do not cook completely. You want to brown all sides of the meatballs and allow them to continue to cook in the gravy.

You can go the healthy route and put the meatballs on parchment paper and brown them in the oven. This gives them a different taste then a crispy fried meatball. It's your call, it's your kitchen and you're in charge.

Gravy is as personal as lip gloss and everyone has their preference. Some put red wine in their gravy while others put baking soda to cut the acid. We've always put a little sugar in the gravy.

Italy has twenty regions with distinct characteristics. Every town, every village, makes gravy in different ways. A lot depends on what is available and how tradition dictates it being made. In your kitchen, you can make it the way you want and start your own tradition. The most enjoyable thing is to sit down with your family and feeda-u-face!

Enjoy and MANGIA!