Sunday Gravy

Sunday gravy, meant to be served midday after Sunday church is a rich mix of meats and tomatoes meant to top a bowl of pasta. While meatballs aren't in this rendition, they could certainly be added, f you should happen to have a rind from a chunk of Parmesan by all means, add it to the gravy while it cooks; it gives it deep, rich flavor. This makes enough for 1 1/2 pounds of pasta. Serve with freshly grated Parmesan.

Photo by Beatriz A.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    28-ounce can crushed tomatoes

  • 1

    15-ounce can tomato puree

  • 2

    tablespoons tomato paste

  • 1

    medium onion, chopped

  • 3

    cloves garlic, thinly sliced

  • 1

    teaspoon salt

  • 3/4

    teaspoon dried rosemary, crumbled

  • 3

    strips orange zest

  • 2

    pounds boneless pork shoulder, cut into 2 chunks

  • 1

    pound beef chuck in one piece

  • 3

    pieces sweet Italian sausage

  • 3

    pieces hot Italian sausage

Directions

In a 4 to 7 quart slow cooker stir together crushed tomatoes, tomato puree, tomato paste, onion, garlic, salt, rosemary, and orange zest. Add pork, beef, and sausages, stirring to coat. Cook on low for 7 hours until pork is meltingly tender and falling apart. To serve, slice sausages and spoon sauce over hot spaghetti or linguine.

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