Jersey Sunday Dinner Gravy |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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We lived in New Jersey for 37 years and I have the pleasure of having several Jersey Italian friends that are all exceptional cooks. This is my favorite sauce recipe. My Jersey Italian friends refer to spaghetti sauce cooked with meat as gravy. Ingredients:
1 tablespoon olive oil |
1 1/2 lbs pork neck bones |
1/2-1 lb chuck roast |
3/4 cup onion, chopped fine |
1/2 cup carrot, chopped fine |
1/2 cup celery, chopped fine |
1 tablespoon garlic, minced |
2 (28 ounce) cans crushed tomatoes |
1 cup dry red wine |
1 beef bouillon cube |
1 teaspoon dried basil |
1/4 teaspoon dried oregano |
1/2 teaspoon salt |
Directions:
1. In a large, heavy pot, heat olive oil and add pork bones and beef. Brown all over about 10-20 minutes. Remove meat with slotted spoon. This is not a sauce/gravy for the crock pot since it would add too much water and the sauce would not stick to the pasta.
2. Add onion, carrots, celery and garlic to hot oil and cook 10 minutes, until tender and stirring often. I put the above veggies in the food processor to get them very fine, almost grated, as you want this to be a smooth sauce. Add meats, both cans of tomatoes, wine, bouillon cube, spices and salt. Bring to a boil, reduce heat, partially cover and simmer 2 hours or until meat is very tender and gravy has thickened.
3. To serve, toss some of the gravy with cooked pasta of your choice and place rest of gravy in bowl on table. Place cooked meat in another bowl. Accompany with hard rolls, pecorino romano cheese, salad and a glass of red wine. Enjoy!
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