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Italian Sunday Gravy

From

April​/May 2007

Italian Sunday Gravy

Italian gravy is a hearty, slow-simmered tomato sauce cooked with everything from meatballs to pork chops. We loved the idea, but not the laundry list of ingredients. For a streamlined Italian Sunday Gravy recipe, we turned to our slow cooker. Tasters preferred flank steak for our recipe over brisket and chuck roast, both of which made the sauce too greasy. Country-style spareribs provided flavorful meat that fell right off the bone. Canned diced tomatoes made our Italian Sunday Gravy recipe too watery, but a combination of drained diced tomatoes, canned tomato sauce, and tomato paste gave it the best balance of flavor and texture. Cooking onions, garlic, wine, and oregano in the sausage drippings built a rich flavor base that carried through to the end of cooking, when we added fresh basil to brighten the finished sauce.

Serves 8 to 10

Most sausage has enough seasoning to make extra salt unnecessary. The hearty sauce makes a meal when paired with 2 pounds of rigatoni, ziti, or penne.

Ingredients

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