Hearty Italian Meat Sauce (Sunday Gravy)

Name: Hearty Italian Meat Sauce (Sunday Gravy)
Ingredients: 2 tablespoons olive oil; 1 rack baby back ribs (about 2 1/4 pounds), cut into 2-rib sections; Table salt and ground black pepper; 1 pound hot Italian sausage links; 2 medium onions, chopped fine (about 2 cups); 1 1/4 teaspoons dried oregano; 3 tablespoons tomato paste; 4 medium garlic cloves, minced or pressed through garlic press (about 4 teaspoons); 2 (28-ounce) cans crushed tomatoes (see note); 2/3 cup beef broth; 1/4 cup chopped fresh basil leaves; 2 slices hearty white sandwich bread, crusts removed and bread cut into 1/2-inch cubes; 1/2 cup buttermilk (see note); 1/4 cup fresh parsley leaves, chopped; 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons); 1 large egg yolk; 1/2 teaspoon table salt; 1/4 teaspoon crushed red pepper flakes; 1 pound meatloaf mix (see note); 2 ounces thinly sliced prosciutto, chopped fine; 1 ounce Pecorino Romano, grated (about 1/2 cup); 1/2 cup olive oil; 1 1/2 pounds spaghetti or linguine; 2 tablespoons table salt; Grated Parmesan cheese for serving

www.americastestkitchen.com

This over-the-top Italian-American tomato sauce typically calls for six cuts of meat and half a day at the stove. We wanted the same flavor with a lot less work.

Keywords

Pork
Italian
Europe
Sauces
Meat
Main Courses
Beef

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Ingredients

2 tablespoons olive oil
1 rack baby back ribs (about 2 1/4 pounds), cut into 2-rib sections
Table salt and ground black pepper
1 pound hot Italian sausage links
2 medium onions, chopped fine (about 2 cups)
1 1/4 teaspoons dried oregano
3 tablespoons tomato paste
4 medium garlic cloves, minced or pressed through garlic press (about 4 teaspoons)
2 (28-ounce) cans crushed tomatoes (see note)
2/3 cup beef broth
1/4 cup chopped fresh basil leaves
2 slices hearty white sandwich bread, crusts removed and bread cut into 1/2-inch cubes
1/2 cup buttermilk (see note)
1/4 cup fresh parsley leaves, chopped
2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
1 large egg yolk
1/2 teaspoon table salt
1/4 teaspoon crushed red pepper flakes
1 pound meatloaf mix (see note)
2 ounces thinly sliced prosciutto, chopped fine
1 ounce Pecorino Romano, grated (about 1/2 cup)
1/2 cup olive oil
1 1/2 pounds spaghetti or linguine
2 tablespoons table salt
Grated Parmesan cheese for serving