HOW TO MAKE SUNDAY GRAVY - The Sopranos Cookbook Recipe

Italian sausage

🥗Healthier: chicken sausage

💰Cheaper: ground turkey

Chicken sausage is lower in fat while ground turkey is more economical.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: Pecorino Romano

Nutritional yeast is dairy-free and low-calorie; Pecorino is often less expensive.

Heat 2 tablespoons of olive oil in a large heavy pot over medium heat.

Pat the pork dry and put the pieces in the pot; cook turning occasionally for about 15 minutes or until nicely browned on all sides.

Remove the pork and set it on a plate; brown the beef stew meat in the same pot and then remove it to the plate.

Brown the Italian sausages in the pot, then set them aside with the pork and beef.

Drain off most of the fat from the pot and cook 4 minced garlic cloves for about 2 minutes or until golden; remove and discard the garlic.

Stir in 1/4 cup of tomato paste and cook for 1 minute.

Puree 3 cans of Italian peeled tomatoes with their juices in a food mill or processor, then add to the pot; alternatively, chop the tomatoes for a chunkier sauce.

Add 2 cups of water, salt, and freshly ground pepper to taste; return the pork, beef, and sausages to the pot with 6 torn basil leaves.

Bring the mixture to a simmer, partially cover the pot, and cook over low heat, stirring occasionally for 2 hours; add more water if the sauce becomes too thick.

In the meantime, combine 1 lb of ground beef and 1 lb of ground pork, 1/2 cup of plain breadcrumbs, 2 large eggs, 1 teaspoon of finely minced ginger, 1/2 cup of grated Pecorino Romano or Parmesan cheese, 2 tablespoons of finely chopped fresh flat-leaf parsley, salt, and pepper in a large bowl; mix thoroughly.

Rinse your hands with cool water and shape the mixture into 2-inch balls; for smaller meatballs, shape them into grape-sized balls.

Heat 2 tablespoons of olive oil in a large heavy skillet and add the meatballs; brown them well on all sides, then transfer to a plate.

After the sauce has been simmering for 2 hours, add the meatballs to the sauce and continue cooking for about 30 minutes or until the sauce is thick and the meatballs are very tender.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens