Sunday Gravy Recipe | Authentic Sunday Gravy Recipe | Brooklyn NY

Italian sausage

🥗Healthier: chicken sausage

💰Cheaper: bulk ground pork

Chicken sausage reduces fat while maintaining flavor.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice adds sweetness without alcohol.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds umami.

Leave out 3 rolls for a couple of days to get stale.

Preheat the oven to 350°F and place the Italian sausage inside.

Drain the moisture from the stale rolls and incorporate them into the meatball mixture.

Heat olive oil in two pots and add 2 chopped onions, cooking for about a minute.

Add 5 chopped garlic cloves to the onions and sauté until fragrant.

Prepare 6 cans of plums by liquefying them; use a gadget if needed.

Add 1 can of tomato paste to the pot to thicken the gravy.

Season the gravy with 1 tablespoon parsley, 1 tablespoon oregano, 1 tablespoon basil, and 0.5 teaspoon thyme, covering the top of the mixture.

Add 4-5 bay leaves to the pot and stir everything together.

Pour in about 0.5 cup of red wine and mix well.

Season the meatball mixture with salt, pepper, granulated garlic, and onion powder.

Incorporate 1 pound of grated pecorino romano cheese into the meatball mixture.

Form meatballs slightly larger than a golf ball and dust them with flour.

Fry the meatballs in olive oil until nicely browned, flipping them by hand.

After about 20 minutes, flip the sausages in the oven.

Once browned, remove the sausages and cut them into thirds, keeping the juices.

Add the sausage pieces into the gravy and deglaze the tray with a splash of red wine, scraping the bottom.

Drop the fried meatballs into the gravy and scrape the pan to incorporate all the flavors.

Add the second can of tomato paste to the pot to thicken the gravy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens