Meat Gravy
""This recipe is a family tradition. It has been handed down from generation to generation but never written down. There are things I'd like to explain before starting: some of the meats I use are interchangeable. The whole idea of a meat gravy is the different combination of meats, not the exact meats themselves. The two basic meats are pork and beef; some like to add veal, but I don't. Many in my family add their own third meat: some use poultry, mine is lamb. Some in our family only use beef and pork but I find it less tasty. Serve the sauce over your favorite pasta with grated cheese; I recommend Locatelli® Pecorino Romano. I also add meatballs and braciole to the sauce; see links below for those recipes."..."
INGREDIENTS
•
1/4 cup extra virgin olive oil
•
1 (2 1/2 pound) pork shoulder roast
•
24 cloves garlic, peeled and lightly cracked into large pieces (divided)
•
2 pounds pork spareribs
•
2 pounds beef oxtails, cut into pieces
•
1 lamb shank (optional)
•
8 (28 ounce) cans Italian-style whole peeled tomatoes
•
1 pound hot Italian sausage, casings removed
•
1 pound sweet Italian sausage, casings removed
•
3 (6 ounce) cans tomato paste
•
2 teaspoons salt, or to taste
•
fresh ground black pepper to taste
•
1 pinch crushed red pepper flakes
•
1/2 cup Burgundy wine or other dry red wine
•
8 leaves basil, chopped
Comments & Reviews
Just A Pinch Sweepstakes