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sunday gravy.pdf

sunday gravy.pdf

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Published by Timothy Chase

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Published by: Timothy Chase on Apr 22, 2013
Copyright:Attribution Non-commercial


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Since I typed this out for another DUer and I know there are a lot of Soprano fans andfoodies in the Lounge, I thought I would share the Sunday Gravy (meat sauce) from theSopranos Family Cookbook. On a side note, there is a marinara recipe for the vegetarianPM me if you want that recipe.For the sauce:2 T olive oil1 pound meaty pork neckbones or spareribs1 pound veal stew meat or 2 veal shoulder chops1 pound Italian style plain or fennel pork sausages4 garlic cloves1/4 cup tomato paste3 28-35 ounce cans Italian peeled tomatoes2 cups watersalt and freshly ground pepper6 fresh basil leaves torn into piecesFor the Meatballs:1 pound ground beef or beef/pork combination1/2 cup plain bread crumbs2 large eggs1 teaspoon very finely minced garlic1/2 cup Pecorino Romano or Parmigiano-Reggiano2 T finely chopped fresh flat leaf parsley1 teaspoon saltfreshly ground pepper2 T olive oilTo make the sauce, heat oil in heavy pot over medium heat. Pat the pork dry and putpieces in the pot. Cook, turning occasionally, for about 15 minutes, or until nicely bron all sides. Transfer the pork to a plate. Brown the veal and sausages in the same wayadd them to the plate.Drain off most of the fat from the pot. Add the garlic and cook for about 2 minutes orgolden brown. Remove and discard garlic. Stir in the tomato paste and cook for 1 minuteWith a food mill, puree the potatoes with their juice and put it in the pot. Or for a csauce, just chop up the tomatoes and add them. Add the water and salt and pepper to
taste. Add the meats and basil, and bring sauce to a simmer. Partially cover the pot ancook over low heat for 2 hours. If the sauce becomes too thick, add a little more waterMeanwhile make the meatballs:Combine all the ingredients except the oil in a large bowl. Mix together thoroughly. Riyour hands with cool water and lightly shape into 2-inch balls. (Note: If you make themeatballs for lasagna or ziti, shape the meat into tiny balls the size of a small grapeHeat the oil in a large heavy skillet. Add the meatballs and brown them well on all siTransfer the meatballs to a plate.After 2 hours, add the meatballs and cook for 30 minutes or until the sauce is thick anthe meats very tender.To serve, remove the meats from the sauce and set aside. Toss the cooked pasta with thesauce. Sprinkle with cheese. Serve the meats as a second course, or reserve them foranother day.===================================================================================================

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