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Recipe Thursday-Sunday Gravy

Posted on December 31st, 2014 | Posted in Main Course, Recipes

Sunday Gravy  (1 of 1)

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
Ingredients
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)

Method
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

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