Sunday Gravy Recipe

Name: Sunday Gravy Recipe
Ingredients: 2 1/2 to 3 pounds spareribs, separated into ribs, or short ribs; 1/3 cup olive oil, plus extra for tossing; 2 onions, minced; 12 cloves garlic, smashed; 1 recipe Braciole, recipe follows; 1 pound Italian sausage (optional); 4 (28-ounce cans) peeled plum tomatoes, including the liquid; 1/4 cup minced fresh oregano leaves; or 2 teaspoons dried, crumbled; 1/4 cup minced fresh parsley leaves; or 3 teaspoons dried, crumbled; 2 bay leaves; 2 teaspoons salt; 1 teaspoon freshly ground black pepper; 1 recipe Meatballs, recipe follows; 1 pound pasta, such as spaghetti, penne, or rigatoni, per 2 cups of sauce; 1 1/2 pounds flank steak, cut and pounded into thin slices about 4 inches wide by 6 inches long; Salt; freshly ground pepper; 1/2 cup freshly grated Parmesan cheese, plus extra for serving; 4 cloves garlic, minced; Parsley; 1 cup cubed stale bread (Italian bread); Milk for soaking the bread; 1 pound lean ground beef, such as sirloin; 3 cloves garlic, minced; 1/2 cup minced fresh parsley leaves; 1/2 cup freshly grated Romano cheese; 2 large eggs; 3 tablespoons olive oil

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Make this Sunday Gravy recipe at home with simple steps and standout results. Delicious every single time. Try the recipe tonight.

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Cooking tools:

Butcher's twine
Toothpick
Gravy boat
Stockpot
Baking dish
Saucepan
Mixing bowl
Colander
Stove
Chef's knife
Cutting board
Wooden spoon
Measuring cup
Serving platter
Refrigerator

Ingredients

2 1/2 to 3 pounds spareribs, separated into ribs, or short ribs
1/3 cup olive oil, plus extra for tossing
2 onions, minced
12 cloves garlic, smashed
1 recipe Braciole, recipe follows
1 pound Italian sausage (optional)
4 (28-ounce cans) peeled plum tomatoes, including the liquid
1/4 cup minced fresh oregano leaves; or 2 teaspoons dried, crumbled
1/4 cup minced fresh parsley leaves; or 3 teaspoons dried, crumbled
2 bay leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 recipe Meatballs, recipe follows
1 pound pasta, such as spaghetti, penne, or rigatoni, per 2 cups of sauce
1 1/2 pounds flank steak, cut and pounded into thin slices about 4 inches wide by 6 inches long
Salt
freshly ground pepper
1/2 cup freshly grated Parmesan cheese, plus extra for serving
4 cloves garlic, minced
Parsley
1 cup cubed stale bread (Italian bread)
Milk for soaking the bread
1 pound lean ground beef, such as sirloin
3 cloves garlic, minced
1/2 cup minced fresh parsley leaves
1/2 cup freshly grated Romano cheese
2 large eggs
3 tablespoons olive oil