So, maybe I watch a little too much “Sopranos” & “Real Housewives of New Jersey,” cause I am ALWAYS craving Italian food lately. Clicking on a blog the other day I saw a recipe for ‘Sunday Gravy with braised meats.’ Well, reading gravy/braised/meats totally sold me. The first recipe called for fennel powder (which I knew I would never find) and white wine. I only had merlot on hand, then it made me wonder if this recipe could vary and boy it sure did! After looking at about seven different blogs I took bit and pieces from each and compiled a recipe that turned out delicious! Bon apetit!
1 pkg sweet or hot italian sausage
1 rack of baby back ribs
2- 28 oz cans of crushed tomatoes
5- fresh basil leaves chopped
Handful fresh chopped Italian flat parsely
4 large cloves of garlic put thru a press or finely diced
3 tablespoons tomato paste
3/4 cup red wine
1 sweet onion diced
1 tsp beef bullion (or one cube)
1 tablespoon sugar
1 tsp fennel seeds crushed up
Salt & pepper
This gravy needs to simmer for at least three hours so be sure to use a dutch oven or a thick bottomed pot.
Strip the membrane off the back of your baby back ribs. If you don’t strip the membrane they will not be as tender.
Season your ribs as you’d like, I used Lawry’s seasoned salt & pepper.
Cut ribs in two rib pieces, meanwhile heat dutch oven to med-high with olive oil to cover bottom.
Sear off the sausage & ribs, in batches if necesaary. Remove meat & turn heat down a bit.
Now, add onion and garlic and sweat down for a few minutes. Turn heat to medium-low, add tomato paste, and allow to cook a few minutes longer while scraping off bottom of pan to get the meaty bits loose.
Add boillon base and red wine. If you have white wine use white, either is fine. Bring to simmer.
Add rest of ingredients except meat. Bring to low simmer, then add meat. Keep on low simmer for 3 to 5 hours.
Serve with pasta, green salad, and crusty Italian bread. Hope you love it as much as my family did!