Skip to content
Menu
Sunday Sauce (Sunday Gravy)
Sauce

Sunday Sauce (Sunday Gravy)

4 hServes 6Nutri-Score C€€
from @marcellashome2 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • olive oil (for frying)Pantry60 ml
  • pork spare ribs (bone-in)Meat800 g
  • Italian sausage (whole links)Meat500 g
  • beef braciole (rolled and tied)Meat400 g
  • onion (finely chopped)Produce1 piece
  • garlic (sliced)Produce6 pieces
  • tomato paste (from a tube or can)Pantry140 g
  • crushed tomatoes (canned)Pantry1.6 kg
  • tomato puree (canned)Pantry700 g
  • dry red wineBeverages240 ml
  • fresh basil (bunch, leaves torn)Produce1 piece
  • dried oreganoSpices5 g
  • salt (to taste)Spices10 g
  • black pepper (freshly ground)Spices3 g
  • sugar (optional, to balance acidity)Pantry5 g
  • spaghetti (for serving)Grains500 g
  • Parmesan (grated, for serving)Dairy60 g

per serving

Nutrition

712kcal

Carbs
70 g
Proteins
29 g
Fat
35 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Frying pan
  • wooden spoon
  • Stockpot

step by step

Method

  1. Brown the meats

    • Heat the olive oil in a Dutch oven over medium-high heat.
    • Brown the pork spare ribs, Italian sausage and braciole on all sides until deeply golden.
    • Remove the meats and set aside, keeping the rendered fat in the pot.
    Step 1

  2. Build the soffritto

    • Lower the heat and add the onion, cooking until soft and translucent.
    • Add the garlic and cook until fragrant, without browning.
    • Stir in the tomato paste and cook it out until it darkens slightly.
    Step 2

  3. Deglaze with wine

    • Pour in the red wine and scrape up the browned bits from the bottom of the pot.
    • Let the wine reduce until the sharp alcohol smell is gone.
    Step 3

  4. Add the tomatoes and seasoning

    • Add the crushed tomatoes and tomato puree and stir well.
    • Season with salt, black pepper, dried oregano and a pinch of sugar.
    • Return the browned meats to the pot and add the basil.
    Step 4

  5. Simmer the sauce low and slow

    • Bring to a gentle simmer, then lower the heat, partially cover and cook, stirring occasionally.
    • Skim any excess fat from the surface as it cooks.
    • The sauce is ready when it is thick, dark and the meat is fork tender.
    Step 5

  6. Cook the pasta and serve

    • Cook the spaghetti in well-salted boiling water until al dente.
    • Toss the pasta with some of the sauce and top with the meats.
    • Finish with grated Parmesan and torn basil.
    Step 6
Get Mezze