Sunday Gravy

Slow-simmered Braciola-Sausage Sunday Gravy is the ultimate comfort food that brings the heart and soul of Italy to your kitchen. This beloved Italian-American dish is a hearty and savory concoction that is sure to make everyone feel like they are dining in an authentic Italian kitchen. Made with a combination of succulent meats, including sausage and braciola, this rich and flavorful sauce is slowly simmered in a tomato-based sauce that is sure to satisfy any carnivorous craving.

Sunday Gravy is a staple of Italian-American cuisine, and it is often served as a centerpiece of family gatherings and celebrations. However, even if you are not hosting a large crowd, you can still enjoy the comforting and satisfying flavors of Sunday Gravy. This dish is freezer-friendly, so you can easily make a big batch and store it for later use. Just be sure to submerge all the meats in the sauce to preserve their tenderness and flavor.

Whether you are looking to impress your dinner guests with an authentic Italian-American feast or simply craving a hearty and delicious meal, Slow-simmered Braciola-Sausage Sunday Gravy is the perfect dish to add to your culinary repertoire. With its rich and savory flavor and tender meats that melt in your mouth, this dish is sure to become a new favorite in your household.

Serve this with some crusty English Muffin Bread, Cheesy Garlic Bread or homemade Ciabatta Bread. Add in a garden fresh salad and what a perfect meal.

Sunday Gravy

Pin Recipe

Print Recipe

Slow-simmered Braciola-Sausage Sunday Gravy makes everyone feel Italian.

• Author: Rachel Ray
• Prep Time: :20
• Cook Time: 2:40
• Total Time: 3:00
• Yield: 6 1x
• Category: Main Entree
• Method: Stove Top
• Cuisine: American-Italian

Ingredients

Units USM Scale 1/2x1x2x3x4x

• 6 very thin top round steaks, about 8 ounces
• Salt and freshly ground black pepper
• 1 cup grated pecorino cheese, plus more to pass at the table
• 1/2 cup homemade stale white breadcrumbs or panko, toasted
• 3/4 cup fresh flat-leaf parsley leaves, chopped
• 1/4 cup pine nuts or sliced almonds, toasted
• 2 teaspoons lemon zest
• 4 ounces salami or prosciutto di Parma, finely chopped
• 6 cloves garlic, 3 minced or grated, 3 crushed
• 2 small chile peppers such as Italian cherry or Fresno, 1 seeded and finely chopped (can substitute 1 teaspoon dried red crushed pepper flakes), and 1 thinly sliced
• 5 tablespoons EVOO
• 6 links hot Italian sausage
• 1 teaspoon fennel seeds, 1/3 palmful
• 1 cup dry red wine
• 2 large cans Italian San Marzano tomatoes
• 1 bay leaf
• 1 small carrot, peeled and halved
• 1 small rib celery, halved
• 1 small onion, halved and peeled
• 2 cups passata or tomato puree
• A handful of fresh basil leaves, torn
• 1 large red or yellow onion, thinly sliced
• 2 cubanelle peppers, thinly sliced
• 1 large red bell pepper, thinly sliced
• 1 cup chicken or beef stock
• 1 tablespoon tomato paste
• 2 to 3 tablespoons butter
• 1 1/2 pounds spaghetti, prepared

Cook Mode Prevent your screen from going dark

Instructions

1. Sprinkle the meat on both sides with salt and pepper. In a bowl, combine half of the cheese, the breadcrumbs, 1/2 cup parsley, pine nuts, lemon zest, salami, minced garlic and the finely chopped chile pepper. Top the steaks, leaving a 1-inch border. Roll and tie the meat.
2. Heat about 2 tablespoons of EVOO in a pot over medium-high heat. When the oil smokes, add the meat bundles and brown. Remove the meat bundles, then add the sausages and cook until brown, then remove. Add about 1 tablespoon of EVOO and reduce the heat to medium, then stir in the fennel seeds and cook for 15 seconds. Add the wine and deglaze the pan, then add the tomatoes, bay leaf, carrots, celery and halved onion. Break up the tomatoes, and add the passata, then stir in the basil and season with salt and pepper. Slide the meat and sausages into the sauce and bring to a bubble, reduce the heat and simmer partially covered for a couple of hours, stirring occasionally.
3. In a skillet, heat about 2 tablespoons EVOO, 2 turns of the pan, then add the sliced onions, cubanelles, red bell peppers and sliced chile pepper, and cook to soften, stirring frequently, 12 to 15 minutes. Add the stock, the remaining 1/4 cup parsley, tomato paste and season with salt and pepper. Simmer 15 minutes more.
4. For a make-ahead meal, cool the sauce and meat and refrigerate. Reheat over a medium-low flame on the stovetop until warmed through. Store the onions and peppers separately and reheat over medium-low heat in small skillet.
5. To serve, bring a large pot of water to a boil, salt the water and cook the spaghetti to al dente.
6. Place the meat and sausages on a serving platter. Remove the onions, carrots, celery and bay leaf.
7. Add about 1 cup of the starchy cooking water to the sauce, then put half of the sauce in a gravy boat. Melt the butter into the remaining sauce and toss with the pasta and cheese. Serve the pasta alongside the meat roll and sausage. Top the pasta and meat with more sauce and cheese, and serve the peppers and onions on top of the sausage.