Crock Pot Sunday Gravy Recipe (Spaghetti Sauce with Braised Meats)


The Sunday meal was and is a very important meal for many Italian-Americans.  Historically, Sunday was often the only day of rest for hard working Italian immigrants.  As such, Sunday was often a time to gather with family and friends to enjoy a feast. 

Contrary to their country of origin, Italians immigrants were often amazed at the wide availability of affordable meats in the U.S.  It was typical for many Italians on Sundays to braise several different types of meat in a tomato based sauce.  After simmering the meat for several hours in the sauce, the meat would be removed and served as one course.  Pasta would be tossed with the remaining sauce and topped with Parmesan Cheese for a second course.  Other usual accompaniments to the Sunday dinner would be bread and a vegetable. 

Since this meal is cooked in a crock pot, it is great for parties.  You can start it in the morning and have it finish as your guests arrive.  All you will have to do is cook the pasta. 

Sunday Gravy:

Ingredients
3 tablespoons olive oil
Approx. 1 lb Italian sausage*
Approx. 1.5 lbs veal or beef stew*
Approx. 2 lbs baby back ribs cut into 2 rib portions*
1 large white onion diced
4 cloves of garlic minced
1 cup of white wine
1 teaspoon of "Better Than Bullion" beef base
3 tablespoons of tomato paste
1 tablespoon sugar
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 tablespoon parsley
1 tablespoon of fennel powder**
(28 ounce) cans of crushed tomatoes (I prefer Dei Fratelli or Tutto Rosso).

Directions
(1) Brown the meat in small batches in the olive oil over medium to medium-high heat in a large pot. When browned on all sides remove the meat to your slow cooker. 
(2) Add the onions and garlic to the same pot you browned the meat in (if the pot is a little dry at this point - add another tablespoon or so of olive oil) Saute the onions 6-8 minutes until they are soft.  Stir up any brown bits from the bottom of the pan as the onions cook.  
(3) Add the white wine and beef bouillon base to the onions and stir well. Deglaze the pan by scraping up any brown bits on the bottom of the pot.
(4) Add the 3 tablespoons of tomato paste and cook / stir for 1-2 minutes. 
(5) Add everything to the slow cooker. Add all the spices, stir and cook approx. 5 hours on high.  Sunday Gravy is traditionally cooked in a pot on the stove for several hours.  However, I prefer to sometimes make it in a slow cooker.  That way you can cook it for a long period of time without fear of it burning.  With the slow cooker - just occasionally give it a stir and your good.  Sometimes, if I feel the sauce is too runny I will run the slow cooker for an hour or so with the top off to let the steam escape.

Tips:
(1) The oil spatters from browning meat can be hazardous!  I highly recommend using a splatter guard when you are browning your meats. 
(1) When I make this for just a few people - I will use it for several meals.  The first night, we will eat the braised meat with bread, cheese and a vegetable.  At the end of the meal, I will shread / slice whatever meat is left over and put it back in the sauce for pasta the next night.  After the second meal, any remaining sauce can be frozen for future use.
(2) *The types of meat included in this recipe are just a suggestion and they can vary depending on your preferences and what you have on hand.  Common meats included in a Sunday Gravy also include pork italian sausage, pork chops, meatballs, and braccioleMy favorite is the ribs and the stew meat.
(3) ** Fennel Powder (in my opinion) is a key ingredient in making a red sauce smell and taste great.  Fennel Powder is not widely available, but fennel seed is.  I make my own by buying fennel seed and grinding it for a few minutes in my Magic Bullet Blender and then pouring it (via folded over paper towel) back into its original container.
(4) I save time by chopping my onions and garlic in my Cuisinart Mini Prep.
(5) If you want to add meatballs after browning, you may consider adding them for just the last 1.5 hours of cooking.  Meatballs cooked for the full time have a tendency to become soft and break up.

"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

Follow me on PINTEREST http://pinterest.com/christinecooks/

Copyright 2013 christineiscooking.com You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com
 

















2 comments:

  1. Beautiful. That's all I want to say. Beautiful.

    ReplyDelete
  2. looks delish. love the blog!

    ReplyDelete

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine

Crock Pot Sunday Gravy Recipe (Spaghetti Sauce with Braised Meats)


The Sunday meal was and is a very important meal for many Italian-Americans.  Historically, Sunday was often the only day of rest for hard working Italian immigrants.  As such, Sunday was often a time to gather with family and friends to enjoy a feast. 

Contrary to their country of origin, Italians immigrants were often amazed at the wide availability of affordable meats in the U.S.  It was typical for many Italians on Sundays to braise several different types of meat in a tomato based sauce.  After simmering the meat for several hours in the sauce, the meat would be removed and served as one course.  Pasta would be tossed with the remaining sauce and topped with Parmesan Cheese for a second course.  Other usual accompaniments to the Sunday dinner would be bread and a vegetable. 

Since this meal is cooked in a crock pot, it is great for parties.  You can start it in the morning and have it finish as your guests arrive.  All you will have to do is cook the pasta. 

Sunday Gravy:

Ingredients
3 tablespoons olive oil
Approx. 1 lb Italian sausage*
Approx. 1.5 lbs veal or beef stew*
Approx. 2 lbs baby back ribs cut into 2 rib portions*
1 large white onion diced
4 cloves of garlic minced
1 cup of white wine
1 teaspoon of "Better Than Bullion" beef base
3 tablespoons of tomato paste
1 tablespoon sugar
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 tablespoon parsley
1 tablespoon of fennel powder**
(28 ounce) cans of crushed tomatoes (I prefer Dei Fratelli or Tutto Rosso).

Directions
(1) Brown the meat in small batches in the olive oil over medium to medium-high heat in a large pot. When browned on all sides remove the meat to your slow cooker. 
(2) Add the onions and garlic to the same pot you browned the meat in (if the pot is a little dry at this point - add another tablespoon or so of olive oil) Saute the onions 6-8 minutes until they are soft.  Stir up any brown bits from the bottom of the pan as the onions cook.  
(3) Add the white wine and beef bouillon base to the onions and stir well. Deglaze the pan by scraping up any brown bits on the bottom of the pot.
(4) Add the 3 tablespoons of tomato paste and cook / stir for 1-2 minutes. 
(5) Add everything to the slow cooker. Add all the spices, stir and cook approx. 5 hours on high.  Sunday Gravy is traditionally cooked in a pot on the stove for several hours.  However, I prefer to sometimes make it in a slow cooker.  That way you can cook it for a long period of time without fear of it burning.  With the slow cooker - just occasionally give it a stir and your good.  Sometimes, if I feel the sauce is too runny I will run the slow cooker for an hour or so with the top off to let the steam escape.

Tips:
(1) The oil spatters from browning meat can be hazardous!  I highly recommend using a splatter guard when you are browning your meats. 
(1) When I make this for just a few people - I will use it for several meals.  The first night, we will eat the braised meat with bread, cheese and a vegetable.  At the end of the meal, I will shread / slice whatever meat is left over and put it back in the sauce for pasta the next night.  After the second meal, any remaining sauce can be frozen for future use.
(2) *The types of meat included in this recipe are just a suggestion and they can vary depending on your preferences and what you have on hand.  Common meats included in a Sunday Gravy also include pork italian sausage, pork chops, meatballs, and braccioleMy favorite is the ribs and the stew meat.
(3) ** Fennel Powder (in my opinion) is a key ingredient in making a red sauce smell and taste great.  Fennel Powder is not widely available, but fennel seed is.  I make my own by buying fennel seed and grinding it for a few minutes in my Magic Bullet Blender and then pouring it (via folded over paper towel) back into its original container.
(4) I save time by chopping my onions and garlic in my Cuisinart Mini Prep.
(5) If you want to add meatballs after browning, you may consider adding them for just the last 1.5 hours of cooking.  Meatballs cooked for the full time have a tendency to become soft and break up.

"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

Follow me on PINTEREST http://pinterest.com/christinecooks/

Copyright 2013 christineiscooking.com You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com
 

















2 comments:

  1. Beautiful. That's all I want to say. Beautiful.

    ReplyDelete
  2. looks delish. love the blog!

    ReplyDelete

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine