Italian Sunday Gravy (ATK)

• hidangan: 8-10

Bahan-bahan

1 tablespoon vegetable oil

1 pound sweet Italian sausage

1 pound hot Italian sausage

2 onions, chopped medium

12 garlic cloves, minced

2 teaspoons dried oregano

1 (6-ounce) can tomato paste

1/2 cup dry red wine

1(28-ounce) can diced tomatoes, drained

1 (28-ounce) can tomato sauce

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

1 1/2 pounds flank steak

3 tablespoons chopped fresh basil

Pepper

Arahan

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. (Alternatively, cook on high for 4 to 5 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. (Leftover gravy can be stored in airtight container in refrigerator for up to 3 days.)

Make Ahead: The 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 the gravy, warm the sauce and the sausages together over medium heat until heated through and transfer to slow-cooker insert. Proceed with step

Nota

Why This Recipe Works

Italian gravy is a hearty, slow-simmered tomato sauce cooked with everything from meatballs to pork chops. We loved the idea, but not the laundry list of ingredients. For a streamlined Italian Sunday Gravy recipe, we turned to our slow cooker. Tasters preferred flank steak for our recipe over brisket and chuck roast, both of which made the sauce too greasy. Country-style spareribs provided flavorful meat that fell right off the bone. Canned diced tomatoes made our Italian Sunday Gravy recipe too watery, but a combination of drained diced tomatoes, canned tomato sauce, and tomato paste gave it the best balance of flavor and texture. Cooking onions, garlic, wine, and oregano in the sausage drippings built a rich flavor base that carried through to the end of cooking, when we added fresh basil to brighten the finished sauce.

Cooks country 2007 April/ May