Sunday Gravy is the GREATEST Spaghetti Meat Sauce EVER!!
Make your sauce how the Italians do it. This is fall off the bone tender meat that will have your family begging for more.
Ingredients
4 lbs of meat (Italian Sausages, Short Ribs, Pork Ribs, or Oxtail)
2 Tablespoons of Olive Oil
2 - 28 oz cans of Crushed Tomatoes
1 Large White Onion - Diced
7 to 9 Cloves of Garlic - Minced
3 Tablespoons of Tomato Paste
1 Teaspoon Dried Oregano
1 Teaspoon Red Pepper Flakes
2 Cups Dry Red Wine
2 Cups Chicken Stock
2 Bay Leaves
2 Sprigs of Fresh Thyme
1 Teaspoon of Dried Basil
1 Teaspoon Rosemary
Instructions
Preheat over to 350 degrees
Heat oil in a large Dutch oven.
Salt and pepper ribs and oxtail and brown all the meat in the Dutch oven. Remove the meat and set it aside.
Lower the heat and satay onions for a few minutes. Add the garlic and cook for another minute. Then add the tomato paste, oregano, and red pepper flakes. Cook for a few more minutes.
Add wine to deglaze the pot and let reduce to about half. Make sure to scrape up all the good stuff left behind on the bottom of the pot. Once reduced, add the chicken stock, tomatoes, bay leaves, rosemary, basil, and thyme. Bring to a boil.
Return all the meat to the pot excluding the sausages. Cover and place in the oven for an hour. After an hour, add the sausages and bake for another 2 hours.
After 3 hours the meat should be falling off the bone. Serve your gravy over pasta and garnish with parmesan cheese.
0:00 Intro
0:26 Prep herbs and vegetables
01:22 Season meat
02:06 Brown the meat
02:52 Saute vegetables and herbs
03:45 Add liquids and sauce
04:44 Add the ribs
05:05 Cover and bake
05:18 Add sausages
05:44 Cover and bake
06:10 Garnish and eat
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