Italian Sunday Gravy

From Cook’s Country

Has Kim tried this? No

1 tbsp vegetable oil

1 lb sweet Italian sausage

1 lb hot Italian sausage

2 onions, chopped medium

12 garlic cloves, minced

2 tsp dried oregano

1 (6 oz) can tomato paste

1/2 c dry red wine

1 (28-oz) can diced tomatoes, drained

1 (28-oz) can tomato sauce

2 lbs bone-in country-style spareribs, trimmed of excess fat

1 1/2 lbs flank steak

3 tbsp chopped fresh basil


1. Heat oil in Dutch oven over medium-high heat until just smoking. Add sweet sausage and cook until well browned and fat begins to render, about 8 minutes. Using slotted spoon, transfer sausage to paper towel-lined plate to drain, then place in slow-cooker insert. Repeat with hot sausage.

2. Cook onions in sausage fat over medium heat until well browned, about 6 minutes. Stir in garlic and oregano and cook until fragrant, about 1 minute. Add tomato paste and cook until paste begins to brown, about 5 minutes. Stir in wine and simmer, scraping browned bits from pan bottom with wooden spoon, until wine is reduced, about 3 minutes. Transfer to slow cooker insert and stir in diced tomatoes and tomato sauce.

3. Submerge spareribs and flank steak in sauce in slow-cooker insert. Set slow cooker on low, cover, and cook until meat is tender, 8 to 10 hours.

4. About 30 minutes before serving, transfer sausages, ribs, and flank steak to baking sheet and set aside until cool enough to handle. Shred ribs and flank steak into small pieces, discarding excess fat and bones; slice sausages in half crosswise. Use wide spoon to skim fat off surface, then stir sausages and shredded meat back into sauce. Stir in basil and season with pepper. Serve.

Make ahead: This recipe can be prepared through step 2 up to 2 days in advance. After reducing the wine in step 2, add the diced tomatoes, tomato sauce, and browned sausages to the Dutch oven and simmer over medium-low heat until the sausages are cooked through, about 12 minutes. Refrigerate the sausage and sauce mixture in an airtight container until ready to use. When ready to cook, warm the sauce and sausages together over medium heat until heated through and transfer to slow-cooker insert. Proceed with step 3.

2 comments so far

  1. exw81 on

    Got this recipe from a friend last week; it is wonderful, but VERY rich and not for the faint of heart vegetarian!

    I had to cut the recipe in half as my slow cooker is small.

    I browned all the meat, not just the sausages. Next time, I’d also cut all the meat into small pieces before browning, so there aren’t long shreds of meat in the sauce afterwards, and avoiding the step of removing meat from the pot to shred later.

  2. bktom2 on

    Cutting the meat up first and slow cooking it will render it too much. Instead, wait until it’s cooked in the gravy, remove and allow to cool enough to handle. For the flank steak, cut it across the grain first into 1.5-2″ strips. Next pull the strips apart using 2 forks working along the length. The Ribs can be deboned and shredded in the same fashion as the Flank steak.

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