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Author:
Franco Salzillo
What’s most extraordinary about the classic Italian Sunday gravy is its simplicity. If you think about it, it’s just tons of meat and sausages in a savory tomato sauce. How cool is that?
Simplicity is key here, and Chef/Restaurateur Mario Batali knows it. I’ve taken inspiration from his recipe to craft a tasty but not overly complicated Sunday gravy that tastes like dinner with the family.
Let’s start with the meat. I used pork, beef and Italian sausages. That will surely keep everyone satisfied!
The sauce matters the most. If you want the real deal, splurge and get authentic San Marzano tomatoes, they’re the ripest and sweetest kind, and they’re only available canned — they come from Italy, you know?
A splash of red wine and a nicely diced red onion do the rest. The secret ingredient, though, is patience. You want to cook this bad boy low and slow for over an hour to reduce the sauce and tenderize the meat.
When done right, the meat infuses its satisfying flavor to the sauce, as it softens to fork-tender levels. And just like most other Italian American classics, this one is as satisfying and filling as it is delicate and delicious!
A quick tip before we start, once the Sunday gravy is ready, serve it on the bowls and garnish it with fresh basil leaves. That’s not the Batali way but mine — and, for me, it makes all the difference!
In a mixing bowl, combine the pork shoulder and chuck. Toss with salt and pepper.
Heat a pot or Dutch oven and drizzle with olive oil. Work in batches and sear the meat until browned. Set aside.
Brown the sausages until browned and set aside as well.
In the same pot, sauté the onion until golden.
Pour in the red wine and deglaze the skillet scraping with a wooden spoon.
Reduce until the wine is nearly completely evaporated. Pour in the tomatoes and add back the meat and sausages.
Cover with a lid and cook until boiling. Simmer for one more hour to reduce the sauce to the desired thickness.
Serve with artisan bread as-is or pour over a pot of pasta. Garnish with basil leaves.
