Sunday Gravy

Name: Sunday Gravy
Ingredients: 1 lb. pork baby back ribs, cut into individual ribs; 1 lb. pork neck bones; 3⁄4 lb. hot Italian sausage links, cut into 2" – 3" pieces; 2 thin-cut lamb shoulder chops (about 1 lb.); 2 (28-oz.) cans whole peeled tomatoes, preferably san marzano, with their liquid; 1 Tbsp. extra-virgin olive oil; 1 clove garlic, left whole; 2 (6-oz.) cans tomato paste; Salt; freshly ground black pepper; 1⁄4 cups white wine; 1 Tbsp. roughly chopped basil leaves; 1 Tbsp. roughly chopped flat-leaf parsley leaves; 1⁄2 tsp. dried oregano; 1⁄8 tsp. red pepper flakes; 1 cup finely grated pecorino romano cheese

www.saveur.com

This gravy is enriched with a variety of meats: hot Italian sausage, slender baby back ribs, thin-cut lamb shoulder chops, and more.

View full recipe on www.saveur.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

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Ingredients

1 lb. pork baby back ribs, cut into individual ribs
1 lb. pork neck bones
3⁄4 lb. hot Italian sausage links, cut into 2" – 3" pieces
2 thin-cut lamb shoulder chops (about 1 lb.)
2 (28-oz.) cans whole peeled tomatoes, preferably san marzano, with their liquid
1 Tbsp. extra-virgin olive oil
1 clove garlic, left whole
2 (6-oz.) cans tomato paste
Salt
freshly ground black pepper
1⁄4 cups white wine
1 Tbsp. roughly chopped basil leaves
1 Tbsp. roughly chopped flat-leaf parsley leaves
1⁄2 tsp. dried oregano
1⁄8 tsp. red pepper flakes
1 cup finely grated pecorino romano cheese