Slow-Cooker Sunday Gravy

seriouseats.com

emeeks

subheading: For the Meatballs:

1 large egg

¼ cup homemade or store-bought low-sodium chicken stock

¼ teaspoon unflavored gelatin

½ pound ground beef

½ pound ground pork

⅓ cup finely grated Parmesan cheese

½ cup breadcrumbs

Kosher salt and freshly ground black pepper

subheading: For the Braciole, Italian Sausage and Pork Ribs:

⅓ cup breadcrumbs

¼ cup finely grated Pecorino or Parmesan cheese, plus additional for garnish

¼ teaspoon smoked paprika

¼ teaspoon red pepper flakes

2 cloves garlic, minced (about 2 teaspoons)

2 tablespoons minced fresh flat-leaf parsley leaves

5 tablespoons olive oil, divided

1 small flank steak, about 1 ½ pounds flank steak, cut in half crosswise (against the grain)

1 pound (about 5 links) Italian sausage, split in half crosswise

¾ pound country-style pork ribs

subheading: For the Sauce:

1 large yellow onion, finely chopped (about 1 ½ cups)

1 stalk celery, finely chopped (about ¾ cup)

1 large carrot, peeled and finely chopped (about 1 cup)

3 cloves garlic, minced (about 1 tablespoon)

2 ½ tablespoons tomato paste

½ cup dry red wine

2 ½ cups homemade or store-bought low-sodium chicken stock

3 bay leaves

4 sprigs fresh thyme

1 ( 28-ounce) can whole peeled tomatoes, crushed in a food processor or with a stick blender to a rough puree

½ tablespoon balsamic vinegar

¼ teaspoon red pepper flakes

¼ cup chopped fresh basil leaves

1 pound pasta, either tube-shaped or spaghetti, cooked al dente

Directions at seriouseats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer