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Sunday Gravy

Serves 6-8 | Total Cook Time: 4-6 hours

Sunday Gravy



1 pound ground beef

1 pound ground pork

1/2 pound ground veal

2 eggs

3/4 cup Parmesan cheese

3 tablespoons ricotta cheese

1 cup breadcrumbs

2 tablespoons fresh parsley

2 tablespoons fresh basil

1 teaspoon salt

1/2 teaspoon pepper


6-8 slices of flank steak, pounded to 4-6 inch pieces

2 cloves garlic, minced

1 cup grated parmesan cheese

1 cup bread crumbs

1 tablespoon lemon zest

Extra virgin olive oil

Additional Meat:

1 pound sweet or hot Italian sausage

1 pound country spare ribs

Tomato sauce:

Extra virgin olive oil

2 small onions, minced

4 cloves of garlic

1 - 6 ounce can tomato paste

4 - 28 ounce cans San Marzano tomatoes


Fresh parsley

Fresh Basil

Salt and pepper, to taste


1. Preheat your oven to 350°.

2. Make the meatballs first. Add the ground beef, pork, and veal to a large bowl. Add 2 cloves of garlic through a garlic press (if you don't have one finely mince the garlic) 2 eggs, 1 cup of parmesan cheese, 3 tablespoons of ricotta, 1 cup of bread crumbs, 1 teaspoon salt and 1/2 teaspoon pepper. Mix until everything is incorporated, but do not over mix or your meatballs will be tough. If the mixture feels wet, add more breadcrumbs. Form your meatballs and place on a baking sheet. Bake for 30 minutes then remove and set aside.

3. While the meatballs bake, make the braciola. Pound each piece of steak with a meat mallet until thin. Season each piece with salt and pepper then sprinkle with about 1/2 teaspoon of garlic, 1 tablespoon parmesan, 1 tablespoon bread crumbs, and a pinch of lemon zest. Then, roll up each piece and tie with kitchen twine. Take out a large pot for the sauce and add 1 tablespoon of olive oil. Bring to high heat and brown the braciola on each side for a couple minutes until a beautiful golden brown crust is formed. You may have to do this in batches to not overcrowd your pot. Once the meat is browned, remove and set aside. In the same pot, add the sausage and brown on each each. Cook for a few minutes on high heat and remove. Last are the country ribs. Season with salt and pepper then brown. Remove and set aside with the rest of the meat.

3. After browning, we start our sauce, also known as "gravy". The leftover bits at the bottom of the pan is where all of the flavor is! Add the onions to the pot, plus a pinch of salt and then sauté for about 5-7 minutes. Next, add 4 cloves of minced garlic and cook for additional minute or so. After the garlic becomes fragrant, add in tomato paste, canned tomatoes, 2 cups of water, a pinch of salt and pepper, 1 tablespoon of sugar, and 1 tablespoon of fresh parsley and basil. Mix, bring up to a boil, then down to a simmer and then add the meatballs, braciola, sausage and ribs back into the pot. Simmer for 4-6 hours or until the braciola is falling apart and all of your meat has braised. Right before serving I like to add more fresh basil and parsley.

4. In the last 20 minutes of your sauce, bring a large pot of water to a rapid boil and then add your favorite pasta. Cook until al dente. Drain then add back to the pot and add 1-2 cups of the gravy. Mix.

5. To serve, I like to add the gravy to a large bowl, then the pasta to another bowl and serve with a dollop of ricotta cheese!

Notes from the Chef

To make sure your meatballs are seasoned correctly,  form one tiny meatball and sauté in small pan until cooked through to taste for seasonings.