Sunday Gravy


Rao's Cookbook:
Over 100 Years of
Italian Home Cooking
By Frank Pellegrino, 1998, Random House

Makes 3 quarts

1-pound piece lean beef, such as eye of round
1-pound piece lean pork, such as loin
1 pound hot or sweet Italian sausages
1/2 cup fine-quality olive oil
4 garlic cloves, peeled
3 tablespoons tomato paste
1/4 cup water
Three 35-ounces cans imported San
Marzano Italian plum tomatoes,
hand-crushed, reserving the juice
[or the best-quality Italian plum
tomatoes available to you]
Salt and pepper to taste
1 recipe Beef Braciola (recipe follows)
1 recipe Anna and Frankie’s Meatballs,
optional (recipe follows)

1. With a paper towel, pat the meat dry.
2. Heat oil in a large saucepan or deep, heavy-bottomed casserole over medium heat. Add garlic and toss to coat.
3. Cook meat [beef and pork], a few pieces at a time, in the oil for about
5 minutes, turning frequently, until nicely browned on all sides. As
meat is browned, remove from pan and set aside. When garlic cloves
begin to brown, remove and discard them.
4. Combine tomato paste and water and stir into the oil. Cook, stirring constantly, for 2 to 3 minutes. Stir in the tomatoes and the juice, raise
heat, and bring to a boil. Using one of the tomato cans, measure 2
cans of cold water and add to the pan. Return to a boil.
5. Return beef and pork to the sauce and add salt and pepper. Bring
to a boil and allow to boil for 5 minutes.
6. Lower heat and partially cover the pan. Simmer, stirring occasionally,
for about 2 hours or until meat is almost falling apart and sauce is thick.
If sauce becomes too thick, add water, a quarter cup at a time.
7. One hour before sauce is ready, add Beef Braciola and sausage.
8. If using, add the Meatballs at the same time.
9. Remove meat from the sauce. Serve sauce over pasta, then meat
as a separate course.

Makes about 10 pieces

1 pound bottom round, cut into 1/4-inch-thick slices
1 garlic cloves, peeled and halved
1 tablespoon freshly grated Pecorino Romano cheese
1 tablespoon chopped Italian [flat leaf] parsley
Salt and pepper to taste
1 cup fine-quality olive oil

1. Pound the meat slices thin between 2 sheets of waxed paper, using
a cleaver or the bottom of a small, heavy frying pan or have your
butcher pound the meat thin.
2. Rub each piece of meat with the cut side of the garlic.
3. Sprinkle each slice of meat with an equal amount of cheese and
parsley. Season to taste with salt and pepper.
4. Roll the meat up, cigar-fashion, and keep firmly closed, either tied
with butcher’s twine or skewered with toothpicks, to keep the
meat rolled while cooking.
5. Heat oil in a large sauté pan over high heat. Add the meat rolls and
fry, turning frequently, for about 6 minutes or until meat is
evenly browned.
6. Add the Braciola to Sunday Gravy above.
 

Makes 28

1 pound ground lean beef
1/2 pound ground veal
1/2 pound ground pork
2 large eggs
1 cup freshly grated Pecorino Romano cheese
1 1/2 tablespoons chopped Italian parsley
1/2 small garlic clove, peeled and
minced, optional [not to me!]
2 cups Bread Crumbs *
4 cups lukewarm water
Salt and pepper to taste
1 cup fine-quality olive oil

1. Combine beef, veal and pork in a large bowl. Add eggs, cheese, parsley, garlic, and salt and pepper to taste. Using your hands, blend ingredients together. Blend Bread Crumbs into meat mixture. Slowly add water,
1 cup at a time, until the mixture is quite moist.
2. Shape meat mixture into balls (we usually make large, 2 1/2- to 3-inch balls).
3. Heat oil in a large sauté pan. When oil is very hot but not smoking, fry meatballs in batches. When bottom half of meatball is very brown and
slightly crisp turn and cook top half. Remove from heat and drain on
paper towels.
4. Lower cooked meatballs into Sunday Gravy.