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North End Sunday Gravy
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Prep Time:
30 minutes
Cook Time:
330 minutes
Total Time:
360 minutes
Savory Italian meatball gravy infused with basil, mint, and red pepper flakes, simmered to perfection.
Ingredients:
  • 0.25 cup olive oil
  • 2 pork neck bones
  • 1 country-style pork rib
  • 1 (8 ounce) beef chuck in 1 piece
  • 1 beef rib, or more to taste
  • 1 lamb shank
  • 1 pinch dried basil, or to taste
  • 1 pinch dried mint, or to taste
  • 1 pinch red pepper flakes, or to taste
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 (12 ounce) can tomato paste
  • 2 (28 ounce) cans crushed tomatoes
  • 7 cups water, or as needed
  • 2 pinches dried basil
  • 2 pinches dried mint
  • 2 pinches crushed red pepper flakes
  • salt and ground black pepper to taste
  • 2 tablespoons olive oil
  • 1 pound bulk Italian sausage
  • 0.5 tablespoon white sugar, or to taste
  • 1 pound ground beef
  • 0.25 pound ground pork
  • 0.5 cup milk
  • 1 cup Italian bread crumbs
  • 0.5 cup chopped Italian flat leaf parsley
  • 0.25 cup grated Parmesan cheese
  • 1.5 teaspoons olive oil
Instructions:
  • In a stockpot over medium heat, warm 1/4 cup of olive oil. Sear neck bones, country-style pork rib, beef chuck, beef rib, and lamb shank in the fragrant oil, turning occasionally, until beautifully browned all around, for about 7 to 10 minutes. Transfer all the meats to a large bowl.
  • Heat another 1/4 cup of olive oil in a stockpot over medium heat, then infuse it with a pinch each of basil, mint, and red pepper flakes. Saute onions in the flavored oil until translucent for about 5 minutes. Next, add garlic and saute for 1 more minute. Incorporate tomato paste into the onion mixture. Pour in crushed tomatoes and water, and bring to a low boil. Enhance with 2 more pinches of basil, mint, and red pepper flakes. Season with salt and black pepper to taste.
  • Add the seared meats back into the rich tomato mixture and let it simmer for 2 1/2 hours, stirring occasionally. Remove and discard the neck bones before serving.
  • In a skillet over medium heat, warm 2 tablespoons of olive oil. Add Italian sausage and cook until crumbly, browned, and no longer pink, about 5 to 7 minutes. Remove any excess grease. Combine the sausage with tomato sauce and sugar. Simmer the sauce for another 1 1/2 hours.
  • Combine the ground beef, ground pork, eggs, milk, Italian bread crumbs, parsley, Parmesan cheese, and garlic in a large bowl, then use your hands to mix everything until well combined. Shape the mixture into 2-inch balls.
  • In a skillet over medium heat, warm 1 1/2 teaspoons of oil. Brown the meatballs evenly for 5 to 7 minutes.
  • Gently drop the meatballs into the fragrant tomato sauce. Simmer for 1 hour, adjusting with water to maintain the perfect consistency. Rest the stockpot off the heat for 2 to 3 minutes, then skim off any excess fat from the top before indulging in the rich flavors.

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