When I think of a gravy, what I picture is the rich brown sauce I ladle over my turkey each Thanksgiving. It’s delicious, but it’s certainly not something I associate with Italian food!
But if you grew up in an Italian family (or just an Italian neighborhood), you probably hear the word “gravy” and immediately think of Sunday gravy.
This old-fashioned Sicilian classic has been served up for decades as part of big family dinners after church — much like this flavorful squid ink dish. It’s a tomato-based sauce as rich in flavor as it is in history.
It originally came to America in a wave of Italian immigration in the late 19th and early 20th centuries, and, when translated from Italian, became labeled as a kind of gravy, because the recipe includes fats and flavors gleaned from cooking meat.
Full of savory flavor, it’s the ultimate in pasta sauces, and we can’t wait to whip up a batch of our own!
If you feel the same way, make sure to print out the recipe below!
3 12 oz. cans San Marzano crushed tomatoes
1 12 oz. can San Marzano tomato sauce
1 small can tomato paste
1 small yellow onion, minced
1 head garlic, minced
8 bones, pork spare ribs
3 links spicy sausage
1 package meatballs
1 pint red wine
1 Tbsp. Sicilian dry oregano
Chili flakes, to taste
Brown meatballs and sausage is a deep pan. Remove and set aside.
Brown short ribs in the same pan. Remove and set aside.
Add onion, garlic, and tomato paste to the pan, cooking until it starts to glaze.
Add red wine to deglaze the pan and stir thoroughly.
Return browned meat from earlier to the pan.
Top with San Marzano tomato sauce, crushed tomatoes, and 1 leftover canful of water.
Add oregano and chili flakes.
Let simmer for 2 hours or longer, stirring occasionally.
Serve hot over the pasta of your choosing. Enjoy!
If this has you craving spaghetti and meatballs, make sure to SHARE for foodies everywhere!