Hearty Italian Meat Sauce (Sunday Gravy)

Immerse yourself in the comforting and bold flavors of an Italian-American classic with this hearty and satisfying tomato sauce recipe. The traditional version of this sauce, known for its rich depth of flavor, calls for six cuts of meat and requires half a day of simmering on the stove. However, we have crafted a more time-efficient version that delivers the same full-bodied taste with only four hours of cooking time, including just one hour of hands-on preparation. By carefully selecting our key ingredients and streamlining the process, we’ve created a sumptuous sauce that brings robust flavors to your table in less time. Our rendition features succulent pork sausage, tender baby back ribs, and standout meatballs that add an extra layer of deliciousness to the sauce. The secret to these flavorful meatballs lies in the combination of meatloaf mix, bread, and buttermilk, resulting in tender and tangy delights. Let the oven do most of the work while the sauce simmers to perfection, allowing you to spend less time in the kitchen and more time savoring the exquisite flavors. This simplified yet delectable version of the classic Italian-American tomato sauce is sure to become a new favorite in your culinary repertoire.

INGREDIENTS: SAUCE

• 2 tablespoons olive oil
• 2¼ pounds baby back ribs cut into 2-rib sections
• Salt and pepper
• 1 pound hot Italian sausage
• 2 onions, chopped fine
• 1¼ teaspoons dried oregano
• 3 tablespoons tomato paste
• 4 garlic cloves, minced
• 2 (28-ounce) cans of crushed tomatoes
• ½ cup beef broth

MEATBALLS AND PASTA

• 2 slices hearty white sandwich bread, crusts removed and bread torn into small pieces
• ½ cup buttermilk
• 1 pound meatloaf mix
• 2 ounces thinly sliced prosciutto, chopped fine
• 1-ounce Pecorino Romano cheese, grated (½ cup)
• ¼ cup minced fresh parsley
• 2 garlic cloves, minced
• 2 large egg yolks
• Salt and pepper
• ¼ teaspoon red pepper flakes
• ½ cup olive oil
• 1½ pounds spaghetti or linguine
• ¼ cup chopped fresh basil
• Grated Parmesan cheese

PREPARATIONS:

1. Adjust the oven rack to the lower-middle position and preheat the oven to 325 degrees Fahrenheit.
2. Heat olive oil in a large Dutch oven over medium-high heat until just smoking. Pat dry the baby’s back ribs with paper towels and season with salt and pepper. Brown the ribs in two batches, about 5 to 7 minutes per side, then transfer them to a plate. Brown the hot Italian sausage well on all sides, about 5 to 7 minutes, and transfer to a plate.
3. Add chopped onions and dried oregano to the fat left in the pot and cook over medium heat until softened and lightly browned, about 5 to 7 minutes. Stir in tomato paste and cook until it turns very dark, approximately 3 minutes. Add minced garlic and cook until fragrant, about 30 seconds. Stir in crushed tomatoes and beef broth, scraping up any browned bits from the bottom. Nestle the browned ribs and sausage into the pot. Bring the mixture to a simmer, cover, and transfer the Dutch oven to the oven. Cook until the ribs are tender, approximately 2½ hours.
4. While the sauce simmers, prepare the meatballs and pasta. In a large bowl, mash the bread and buttermilk into a paste and let it stand for 10 minutes. Mix in meatloaf mix, chopped prosciutto, grated Pecorino Romano cheese, minced parsley, minced garlic, egg yolks, ½ teaspoon salt, and red pepper flakes using your hands. Lightly shape the mixture into 1½-inch round meatballs, approximately ¼ cup each, and transfer them to a plate. Cover and refrigerate until needed.
5. During the final 30 minutes of sauce simmering time, heat olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Brown the meatballs well on all sides, for about 5 to 7 minutes, then transfer them to a paper towel-lined plate.
6. Remove the sauce from the oven and skim the fat from the surface using a large spoon. Gently add the meatballs to the sauce, cover, return the pot to the oven, and continue to cook until the meatballs are just cooked through approximately 15 minutes.
7. In a large pot, bring 6 quarts of water to a boil. Add the pasta and 2 tablespoons of salt and cook, stirring occasionally, until al dente. Reserve ½ cup of the cooking water, then drain the pasta and return it to the pot.
8. Using tongs, transfer the meatballs, ribs, and sausage to a serving platter, cutting each sausage in half. Stir chopped basil into the sauce and season with salt and pepper to taste. Add 1 cup of the sauce and the reserved cooking water to the pasta and toss to combine. Serve the pasta with the remaining sauce, the platter of meat, and grated Parmesan cheese.

YIELD: 8 servings

SPECIAL INSTRUCTIONS:

• The sauce and meatballs can be prepared through step 5, cooled, and refrigerated in the Dutch oven for up to 2 days. To reheat, drizzle ½ cup of water over the sauce (do not stir it in) and heat on the lower-middle rack of a 325-degree oven for 1 hour.

TIPS:

• Use meatloaf mix for convenient and well-balanced meatballs, or substitute with 1 pound each of ground pork and 85 percent lean ground beef.
• To replace buttermilk, mix 6 tablespoons of plain yogurt with 2 tablespoons of milk.
• Browning the onions and cooking the tomato paste until it darkens adds depth of flavor to the sauce.
• Cook the meatballs separately and add them to the sauce later for a seamless cooking process.

This delectable and hearty Italian-American tomato sauce recipe is a celebration of flavor and culinary ingenuity. By skillfully selecting key ingredients and streamlining the cooking process, we’ve managed to create a full-bodied and satisfying sauce that requires significantly less time than traditional recipes. The classic six-cuts-of-meat approach has been transformed into a more manageable combination of pork sausage, baby back ribs, and standout meatballs, delivering an indulgent and flavorful experience.

Our secret to achieving flavorful and tender meatballs lies in the use of meatloaf mix, a prepackaged blend of ground beef, pork, and veal. This mix is enhanced with a panade, a combination of bread and buttermilk, which ensures the meatballs remain tender and adds a subtle tang to the dish. The meatballs are lightly shaped into perfect rounds, then browned to perfection before being introduced to the rich tomato sauce.

To elevate the depth of flavor in our sauce, we focused on the onions and tomato paste. By browning the onions and cooking the tomato paste until it darkens, we achieved a sauce with irresistible complexity and richness. The sauce is then cooked in the oven rather than on the stovetop, allowing for a seamless procedure and more hands-free time while the sauce simmers to perfection.

This Italian-American tomato sauce is not only a delight for the taste buds but also a time-saving marvel. With just four hours of cooking time and minimal hands-on preparation, you can have a robust and full-flavored meal on the table in no time. It’s the perfect solution for busy weeknights or when entertaining guests, as you can make the sauce and meatballs in advance, refrigerate them, and reheat them when needed.

As you savor each spoonful of this hearty and satisfying sauce, you’ll appreciate how every element comes together to create a harmonious symphony of flavors. The tender baby back ribs, spicy pork sausage, and flavorful meatballs unite to deliver a culinary experience that is both comforting and indulgent.

In conclusion, this streamlined version of the classic Italian-American tomato sauce is a testament to the creativity and resourcefulness of modern cooking. By making clever ingredient choices and optimizing the cooking process, we’ve crafted a sauce that delivers all the rich flavors of the traditional version without extensive cooking time. As you savor this robust and hearty sauce with loved ones, you’ll feel a sense of satisfaction and accomplishment knowing that you’ve prepared a timeless and delicious dish with ease.