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Stunning plated serving of Beef and Pork Italian Sunday Gravy, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Beef and Pork Italian Sunday Gravy

Sunday Gravy invites an afternoon of slow, aromatic indulgence, marrying tender beef short ribs, savory Italian sausage, and hand-rolled meatballs in a rich, deeply braised tomato sauce. This magnificent, family-style masterpiece transforms humble ingredients into a luxurious, soul-satisfying experience.
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Prep Time 30 minutes
Cook Time 4 hours 30 minutes
Total Time 5 hours
Servings: 8 servings
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

The Searing Proteins
  • 2 tablespoons olive oil
  • 4 meaty beef short ribs
  • 3 teaspoons kosher salt
  • 2 teaspoons coarse black pepper
  • 4 links Italian sausage
The Aromatics & Braising Liquid
  • 2 large white onions, peeled and diced (about 2 cups)
  • 6 garlic cloves, peeled and minced, about 2 tablespoons
  • 2 teaspoons dried oregano
  • 2 cups red wine
  • 2 28-ounce cans crushed tomatoes
  • 1 6-ounce can tomato paste
  • 1 quart homemade beef stock, or prepared low sodium broth
  • 2 teaspoons granulated sugar
  • 12 (2-inch) meatballs (see Cook’s Tip for recipe)
  • 1 tablespoon olive oil, for baking
The Serving Elements
  • 1 pound dried fettuccine pasta
  • 2 tablespoons chopped fresh parsley
  • Grated Parmesan cheese, for serving

Method
 

The Protein Sear
  1. Heat the olive oil in a Dutch oven (or large pot) over medium-high heat.
  2. Season the short ribs with salt and pepper.
  3. Cook the short ribs on all sides until they are well browned. This should take you about 10 minutes. Transfer the short ribs to a platter.
  4. Cut the sausage links in half creating two smaller links. Cook the sausage in the oil until well browned, about 3 to 4 minutes. Transfer the sausage to the same platter as the short ribs.
Building the Gravy
  1. Reduce the heat to medium, add the onions to the oil and cook until softened and beginning to turn golden, about 3 to 5 minutes.
  2. Stir in the garlic. Pour in the wine.
  3. Simmer until the wine almost completely disappears.
  4. Pour in the crushed tomatoes. Stir in the tomato paste. Pour in three cups of the beef stock. Stir in the sugar and season with salt and pepper.
The Slow Braise
  1. Add the short ribs and sausage back to the sauce.
  2. Cover and simmer on very low heat until the rib meat is falling off the bone, 4 hours or more on the stove top, 8 hours on low in a slow cooker, or 6 hours in a 250° oven.
  3. Preheat the oven to 400°. Coat a rimmed baking sheet with 1 tablespoon olive oil. Place the meatballs onto the baking sheet and gently roll them in the oil. Bake until the meatballs are cooked through and the outside are golden brown, about 15 minutes. Gently place the meatballs into the sauce. Simmer for at least another 30 minutes. If your sauce is too thick, you can add more beef stock. If your sauce is too thin, you can stir in more tomato paste. Taste and add more salt if you like.
The Pasta Assembly
  1. Cook pasta in salted boiling water according to the directions on the package.
  2. Drain the pasta and pour into a large bowl. Ladle some of the Sunday Gravy over the pasta and toss to coat the noodles. Ladle more sauce over the pasta and include the short rib meat, sausage and meatballs. Sprinkle with parsley.
  3. Serve family style with grated Parmesan cheese on the side.

Notes

Cook’s Tip: You can purchase prepared meatballs in the butcher department of the grocery store. But, if you would like to make your own, it’s easy to do. Soak 2 to 3 slices of bread with about ¼ cup milk for 10 minutes. Place ¾ pound of lean ground beef and ¾ pound ground pork in a small bowl. Season with ½ teaspoon dried oregano, 1 teaspoon chopped fresh parsley, 1 tablespoon of grated Parmesan cheese, salt and pepper. Add the soaked bread and any excess milk to the meat. Use your hands to gently combine all the ingredients and form into 2-inch balls. The gentler your hands, the fluffier the meatball.