Sunday gravy never tasted so good.
Can be prepared in 45 minutes or less.
Ingredients
1 large onion, sliced and diced
4 cloves garlic, minced
1/3-cup olive oil
1 28-ounce can tomato purée
1 18-ounce (or 3 6-ounce) can tomato paste
1-lb stewing beef
1-lb pork spare ribs
1-teaspoon basil
1-teaspoon oregano
1-teaspoon salt
48 oz of water (2 puree cans) (see note)
Instructions
Fry the Meat* - Warm the olive oil in a large stew pot over medium-high heat. Sear the stewing beef until browned on all sides, about 10 minutes. Remove and set aside in a bowl. Sear the spare ribs until browned on all sides, about 10 minutes. Remove and set aside with the beef. (If your pot is large enough, both meats can be browned at the same time in a single layer.)
Sauté Onions & Garlic - Add the onions and garlic to the pot. - Reduce heat to low and cook until onions soften and begin to lose their shape, about 5 minutes.
Incorporate Tomato Paste - Add the tomato paste. Mash and stir thoroughly into the onion and garlic mixture. Add a 2 cups of warm water and stir. Cover the pot with the lid slightly askew and cook for 10 minutes, stirring every few minutes to prevent the paste from burning.
Add Tomato Purée and Water - Pour in the tomato purée and 1½ cans of warm water. Stir to combine. Return the fried stewing beef and pork spare ribs to the pot. Stir in the basil, oregano, and salt. Increase the heat and bring the sauce to a boil, then reduce to a gentle simmer.
Simmer the Sauce - Increase heat and bring to a boil, then reduce to a gentle simmer. Add a pinch of baking soda—it will cause the sauce to foam. Skim off the foam with a spoon. Cover and simmer for 2 to 2½ hours, stirring occasionally.
Add Meats (Optional) - – About 30 minutes before the sauce is finished, you may add additional meats such as meatballs**, chicken, Italian sausage, or other favorites. If using ground beef, cook it separately, drain off the excess fat, and then add it to the sauce.
Notes
Add more water if the sauce becomes too thick.
This recipe can be doubled and freezes well for future use.
*Italians fry meat, they never brown.
**Years ago, I came to the conclusion that cooking meatballs in the sauce sucks the flavor
right out of them, leaving you with a bland-tasting meatball. But cook them separately—and you’ll end up with something so good, it might just knock you out of your chair.
