Monday, February 27, 2012

Italian Sunday Gravy

Over the last 3 weeks, Safeway had mega-sales on meat. I had my eye on making this recipe from Slow Cooker Revolution, which uses a lot of meat. I purchased what was needed over the course of the last month and froze it until I had it all (because who wants to pay a lot of money?).  The recipe (scroll all the way down) makes enough sauce for 3 lb of pasta, which I also happened to pick up on sale at just under $1 a box. This is the perfect recipe if you will be feeding a crowd, or are cooking dinner for someone else (like I am). Keep half for you, half for them. E did not try this "because it smells too strong", but the rest of us loved it and I thought it was worthy of posting. 

Five pounds of meat go into this recipe!

The other ingredients, not including the wine...I might have been sipping it...
Draining the diced tomatoes keeps the sauce thick.
I used 6 cloves of our homegrown garlic, which is larger-sized and more pungent than the stuff in the grocery store.
Chopped onions, minced garlic, tomato paste, olive oil, and oregano after microwaving  for 5 minutes. 
ITALIAN SUNDAY GRAVY (from America's Test Kitchen Slow Cooker Revolution)

  • 2 onions, minced (or just chop)
  • 1 (6-ounce) can of tomato paste
  • 12 garlic cloves, minced
  • 2 tablespoons vegetable oil (I used olive oil)
  • 2 tablespoons minced fresh oregano, or 2 teaspoons dried
  • 1 (28-ounce) can diced tomatoes, drained
  • 1 (28-ounce) can tomato sauce
  • 1/2 cup dry red wine
  • 1 1/2 pounds bone-in country style pork ribs (I couldn't find this so I used the boneless stuff)
  • 1 1/2 pounds flank steak 
  • salt and pepper
  • 1 pound sweet italian sausage
  • 1 pound hot italian sausage (I went with mild since I was feeding another family and little kids)
  • 3 tablespoons minced fresh basil 
  1. Microwave onions, tomato paste, garlic, oil, and oregano in bowl for 5 minutes, stirring halfway through if desired. Transfer to slow cooker.
  2. Stir drained, diced tomatoes, tomato sauce and wine into slow cooker. Season flank steak, and pork with a little salt and pepper. Nestle all the meat into the slow cooker (no chopping up beforehand, awesome!!)
  3. Cover and cook 5 to 7 hours on High, or 9 to 11 hours on Low. 
  4. Transfer all the meat to cutting board and let cool slightly. Shred pork and flank steak into bite-size pieces. Discard excess fat. 
  5. Slice sausages. (I used bulk mild italian sausage since I could not find the links, so I crumbled it before  putting it into the slow cooker).
  6. Let sauce settle for 5 to 10 minutes, then remove fat from surface with spoon. Using folded paper towels will also soak up a lot. 
  7. Stir shredded meat and sausages into sauce and let sit 5 minutes. Before serving, add salt and pepper if desired (I did not find it needed it). Stir in basil. 
Serve with pasta. I imagine you could this on hoagies too. 

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