I was first introduced to Sunday Gravy by my sister and brother-in-law. Their recipe from Cook’s Illustrated incorporated homemade meatballs, Italian sausage and ribs. I simplified mine a tad to let the Hatfield baby back ribs shine as the only meat! However you can make this red sauce with the other meats if that is what you have on hand. This recipe is perfect to make on a slow, at home, Sunday since it takes around 5 hours total to cook the sauce down, hence the name. Or you could start a new family tradition and make this New Year’s Day Gravy!
Yield 8 Servings
2 tablespoons extra-virgin olive oil (992059, 4/3LTR)
3 pounds Hatfield Baby Back Ribs, cut into individual ribs (htf1270, 18/2#)
Kosher salt (CQS030, 12/3#)
Pepper (CQP071, QT)
1 large onion, finely chopped (00691, 50#)
2 tablespoons tomato paste (990318, 6/#10, REDPAK)
3 garlic cloves, minced (03016, 5#)
1 teaspoon dried oregano (CQO074, 5# Assagio Classico)
56 ounces canned whole peeled Italian tomatoes, crushed by hand (993306, 6/102OZ, Old California)
1 medium carrot, peeled (00180, 50#)
2 pounds spaghetti (991537, 2/10#, Napoli)
2 ounces Romano, grated (775575, 20#, Stella)
In a large enameled cast-iron casserole, heat the olive oil until simmering. Season the baby back ribs with salt and pepper and add them to the casserole in a single layer. Cook over moderately high heat, turning occasionally, until browned, 10 minutes. With tongs, transfer the ribs to a plate.
Pour off all but 1 tablespoon of fat from the casserole. Add the onions and a generous pinch of salt; cook over moderate heat, stirring occasionally, until browned, 12 to 15 minutes. Add the tomato paste, garlic and oregano and cook, stirring, until fragrant, about 2 minutes. Add the crushed tomatoes with their juices and the carrot and bring to a boil.
Return the ribs to the casserole, cover partially and simmer over low heat, turning the ribs occasionally, until the meat is very tender and the sauce is thick, about 4 hours.
Transfer the ribs to a plate; if you prefer, discard the carrot. Discard the bones, from the majority of the ribs, and cut the meat into 1 1/2-inch chunks. Return the meat to the sauce and season with salt and pepper; keep warm over low heat. You may need to skim off some additional fat from the top of the sauce that may accumulate from the ribs.
In a large saucepan of salted boiling water, cook the spaghetti until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Transfer the spaghetti to the pot with the sauce, toss well and cook for 1 to 2 minutes. Add a splash of the reserved pasta water if the sauce is too thick. Serve the pasta immediately with a few of the bone-on ribs and freshly grated Romano.
MAKE AHEAD The sauce can be refrigerated for 1 week. Reheat gently before serving.
Recipe adapted from FoodandWine.com
We are now stocking Udi’s Gluten Free 12″ Individually Wrapped Hoagie Rolls!
Item #: 559433
Whether it’s a turkey sub or philly cheese steak, customers will be delighted to be able to order a sub sandwich on Udi’s individually wrapped 12” gluten free hoagie.
WATER, TAPIOCA STARCH, BROWN RICE FLOUR, NON-GMO CANOLA OIL, EGG WHITES, RESISTANT CORN STARCH, TAPIOCA MALTODEXTRIN, EVAPORATED CANE SUGAR, CANE SYRUP, RICE BRAN, YEAST, SUGARCANE FIBER, SALT, GUM (XANTHAN GUM, SODIUM ALGINATE, GUAR GUM), CULTURED CORN SYRUP SOLIDS (NATURAL MOLD INHIBITOR), LOCUST BEAN GUM, ENZYMES. CONTAINS: EGG.
New Products for the week of December 22nd!
12.26 New Products
Conte’s Gluten Free Pasta & Pizza
Note: The test kitchen’s preferred loaf pan measures 8 1/2 by 4 1/2 inches; if using a 9 by 5-inch loaf pan, start checking for doneness five minutes early.
My sister made this delicious Pumpkin Bread and gifted me some! The recipe takes canned pumpkin puree and cooks id down to eliminate any of the off-putting metallic flavor that may come with canned pumpkin. This recipe is perfect to make around the holidays since it can be made ahead of time and enjoyed later with family and friends. Or you can give it as a hostess gift, it will not be unappreciated nor unconsumed!
Yield 2 Loaves
5 tablespoons packed (2 1/4 ounces) light brown sugar (NSU2150, 50#)
1 tablespoon all-purpose flour (991889, 25#)
1 tablespoon unsalted butter, softened (880030, 36/1#)
1 teaspoon ground cinnamon (CQC065, QT)
1/8 teaspoon salt (991862, 50#)
2 cups (10 ounces) all-purpose flour (991889, 25#)
1 1/2 teaspoons baking powder (NOT1030, 10#)
1/2 teaspoon baking soda (NOT1031, 10#)
15-ounces canned unsweetened pumpkin puree (991695, 6/#10, Libby)
1 teaspoon salt (991862, 50#)
1 1/2 teaspoons ground cinnamon (CQC065, QT)
1/4 teaspoon ground nutmeg (CQN061, QT)
1/8 teaspoon ground cloves (CQC072, QT)
1 cup (7 ounces) granulated sugar (991842, 50#, Golden Barrel)
1 cup packed (7 ounces) light brown sugar (NSU2150, 50#)
1/2 cup vegetable oil (992065, 6/1GAL, Town & Country)
4 ounces cream cheese, cut into 12 pieces (776002, 3#, Smithfield)
4 large eggs (EGG011, 15DOZ, Martin Eggs)
1/4 cup buttermilk (HPH001, 12/1QT, Axelrod)
1 cup walnuts, toasted and chopped fine (NNU1010, 30#)
FOR THE TOPPING: Using fingers, mix all ingredients together in bowl until well combined and topping resembles wet sand; set aside.
FOR THE BREAD: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 8 1/2 by 4 1/2-inch loaf pans. Whisk flour, baking powder and baking soda together in bowl.
Combine pumpkin puree, salt, cinnamon, nutmeg and cloves in large saucepan over medium heat. Cook mixture, stirring constantly, until reduced to 1½ cups, 6 to 8 minutes. Remove pot from heat; stir in granulated sugar, brown sugar, oil and cream cheese until combined. Let mixture stand for 5 minutes. Whisk until no visible pieces of cream cheese remain and mixture is homogeneous.
Whisk together eggs and buttermilk. Add egg mixture to pumpkin mixture and whisk to combine. Fold flour mixture into pumpkin mixture until combined (some small lumps of flour are OK). Fold walnuts into batter. Scrape batter into prepared pans. Sprinkle topping evenly over top of each loaf. Bake until skewer inserted in center of loaf comes out clean, 45 to 50 minutes. Let breads cool in pans on wire rack for 20 minutes. Remove breads from pans and let cool for at least 1½ hours. Serve warm or at room temperature.
Published September 1, 2012. From Cook’s Illustrated.
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Item #: 554025