Sunday Gravy

Recipe courtesy of The Men of the Pacific Street Social Club Cook Italian: Home Style Recipes and Unforgettable Stories by Gerard Renny- which can be purchased here. Some changes may have been made by this blogger. Enjoy!

 
SUNDAY GRAVY
Makes 10 cups, Drained of Meat


Ingredients:
2½ to 3 pounds spareribs, separated into ribs, or short ribs
1 pund boneless beef, i.e. shoulder steak
1/3 cup olive oil
2 onions, minced
12 cloves of garlic, smashed
1 pound italian sausage
Four 28 ounce cans peeled plum tomatoes, including the liquid
1/4 cup minced frsh oregano leaves, or 2 teaspoons dried, crumbled
1/4 cup minced fresh parsley leaves, or 2 teaspoons dried, crumbled
2 bay leaves
2 teaspoons salt
1 teaspoon frshly ground black pepper
12-14 meatballs
1 pound pasta, per two cups of sauce


1. In a casserole or stockpot, combine the ribs with enough cold water to cover by two inches. Bring to a boil and simmer for 20 minutes. Drain.


2. In a 10- quart casserole set over moderate heat, warm the oil and cook the onions and garlic, stirring frequently, for five minutes. Add the boneless beef, and cook until just beginning to brown. Add the ribs, and sausage, browing those too, 6-8 minutes. Add the tomatoes, herbs, salt, and pepper. Bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, for one hour. Add the meatballs and cook for 1 to 1½ hours more. The longer the cooking time, the more concentrated the gravy will be.


3. When the gravy is almost done, cook the pasta according to package directions, until al dente. Drain.


4. Remove all of the meat from the sauce, and put on a platter. Pour some of the sauce into a gravy boat to serve of the side. Add the pasta to the remaining sauce and toss with a little oil.


* The ingedients can be halved for a smaller yeild. The sauce freezes well.