Sunday Gravy, isn’t what you might think it is, it’s not the Brown meat jus that you pour over your meat and vegetables. Sunday Gravy is a slow braise of succulent beef, pork, sausage and meatballs, simmered with plum tomatoes, garlic and basil.
This is the perfect weekend recipe, it isn’t a quick by any means, but its certainly worth awaiting for, and your kitchen will smell amazing.
Don’t scrimp on size or volume, get out your biggest pan, if you’re going to do it right, then lats make a big batch.
There are no specific measures for this, but what you need is;
- Olive oil
- 6 x cloves of Garlic, crushed n chopped
- Pork ribs
- Italian Sausage, or Italian style with Fennel (if you cant find this, I will provide a recipe to make your own)
- 4 x Tinned Tomatoes, plus half a tin of water per tin.
- Fresh flat leaf Parsley and Basil
- Salt n Pepper
Brown the ribs, the Italian sausage then the meatballs – then set to one side.
Fry your Garlic, careful not to burn the Garlic or this bitterness will ruin the over all taste
At this point, its optional to add a little red wine to the pan to deglaze and get up all those caramelised meaty bits off the bottom off the pan
Add the tomatoes, water and a little chopped flat leaf Parsley and Basil, and bring to a simmer
Add your sausage n ribs back into the pan.
Season with salt n pepper
Half cover pan and gently simmer for the next 3-4 hours, gently stir occasionally
Add the fried meatballs 30 mins before you eat
To serve, you can serve the sauce with Pasta,
Alternatively dress some pasta with a little sauce as a starter, setting the meat aside to serve as a main course..