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Brooklyn Sunday Gravy
Eli Ritz
Ingredients
  • 2 pounds beef short ribs
  •  
  • 1 pound hot sausage links
  •  
  • 1 pound sweet sausage links
  •  
  • Olive oil
  •  
  • Meatballs
  • 1 pound ground beef
  •  
  • 1 cup bread crumbs, unseasoned
  •  
  • 1 pound ground pork (or a second pound of ground beef if you prefer all beef meatballs)
  •  
  • 1 cup grated parmigiano reggiano
  •  
  • ½ cup finely chopped flat Italian parsley leaves
  •  
  • 2 to 3 cloves garlic very finely chopped garlic (or crushed)
  •  
  • 2 eggs
  •  
  • 1 tsp salt
  •  
  • 1 tsp pepper
  •  
  • Sauce
  • Olive oil - extra virgin
  •  
  • 1 large onion, finely chopped
  •  
  • 2 to 3 cloves garlic, very finely chopped
  •  
  • 3 28 ounce cans whole, peeled tomatoes - preferably San Marzano (I sometimes find I want to add a third can, depending on how long I let it simmer and how much things cook down).
  •  
  • 2 tsps oregano - optional
  •  
  • Salt
  •  
  • Pepper
  •  
  • Hot red pepper flakes - optional
  •  
  • Pasta - 2 pounds rigatoni or penne
  •  
  • More grated cheese for serving
  •  
  • Directions
  • Gently mix the meatball ingredients.
  • Shape into balls of the desired size. I like to portion with an ice cream scoop for consistency.
  • Bake at 350 for 30 to 40 minutes on oiled baking sheet.
  • Make the sauce
  • Sautee the onions in extra virgin olive oil in a large Dutch oven over medium heat until translucent, but not brown.
  • Add garlic and cook 1 to 2 minutes more.
  • Crush the tomatoes with your hands and add to the onions and garlic.
  • Season with oregano and/or hot pepper.
  • Hold off on the salt and pepper until the sauce has cooked down a bit with the meats, then season to taste later.
  • Sear the meat in a separate large skillet. Heat olive oil. Season short ribs with salt and pepper. Sear on all sides until nicely browned. Add them to the sauce.
  • Sear the sausage links in the same pan that you used for the shortribs. Add to sauce.
  • Deglaze pan with 1 cup beef broth or red wine. If using wine, cook down until alcohol flavor is gone. Add deglazing liquid to sauce and stir in.
  • Add the cooked meatballs to the sauce.
  • Simmer sauce for at least 2 hours, and preferably more. This can simmer for several hours. Stir occasionally and be careful that you do not let it burn.
  • You will likely begin to see a good bit of fat accumulating on top of the sauce as it simmers. I skim some of that off as it’s cooking.
  • Add salt and pepper to taste.
  • Cook pasta to al dente. Use a big chunky pasta like rigatoni for the hearty sauce.
  • To serve, plate all the meats on a platter. Toss the pasta with tomato sauce in a serving bowl. Serve additional grated cheese on the side.
Steps
 

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