Hello Everyone!

Americans call that red sauce that goes over the pasta "spaghetti sauce", that's what we always called it, until I met my Italian friends in New York. I overhead Mrs. Orlando and Nana talking about "Sunday Gravy, the meatballs, the pastries, the bread, on and on I heard them talking. I was just 14 and wondered why on earth would anyone put brown gravy over pasta, ugh!! Brown gravy belongs on mashed potatoes, no?

I found out that what we call spaghetti sauce, Italians call gravy, Sunday gravy. Sunday was their feast day, the day the gravy was started early in the day,the aromas beckoning you to the kitchen. Nana added the tender ribs because it added body to the gravy, they fell off the bone, the sausages were delicate and the meatballs so fluffy, they could fly off the plate! Friends and family came over to feast...they brought pastry and delicious, fragrant Italian bread that was sliced and smothered with a smooth concoction made of softened butter, minced garlic, parsley and grated parmesan cheese. Nana slathered this on the garlic bread before it went in the oven.

I was totally mesmerized by all the going-ons in this very active Italian kitchen. And, always listening and gleaning information on recipes. Nana used to take my face in both her hands and say, "This one, this one is going to love being in the cucina". She was right, I grew up loving to cook and collecting recipes. This is an Academy Award Sunday Gravy!

The ingredients are many but that is what gives it its superior taste, and the fun begins only when you start cooking. Be sure to have a glass of vino as you cook along....enjoy!!

Italian Sunday Gravy

serves 8-10

Gravy:
2 lbs. pork country-style ribs with bone
1 lb. sweet Italian sausages
4 garlic cloves, minced
3 28 oz. cans crushed tomatoes
2 14 oz. can diced tomatoes
1 small can tomato paste
1/3 c. olive oil
2 green bell peppers, chopped
2 large onions, chopped
1 c. sliced fresh mushrooms
2 carrots, scrapped and chopped
1/4 c. fresh minced parsley
1 bay leaf
1 T. fresh basil, chopped
1/2 t. crumbled thyme
1 t. salt
1/4 t. black pepper
3 T. sugar
1/4 t. crushed red pepper flakes
1/4 t. marjoram
1/4 t. oregano
1/4 t. rosemary
1 t. Italian seasonings

In a large pot, heat olive oil and saute onion, peppers, mushrooms til onion is golden. Add garlic and cook 2 minutes more. Add the tomatoes, paste and diced tomatoes. Stir, then add all the seasonings. Taste, and adjust seasonings. Meanwhile, begin cooking your ribs, sausages and making the meatballs to be added to the gravy.

1. In a stockpot, combine the ribs with enough water to cover and bring to a boil. Simmer for 20 mts. Drain. Brown in 1/3 c. olive oil. Drain anda add to gravy.

2. Put the sausages in a large skillet with about 1/2 c. water and cook over medium heat til water evaporates and sausages are browned. Drain and add to gravy.

Meatballs:
1 c. stale bread crumbs, cubed
milk for soaking
1 lb. ground sirloin
3 cloves garlic, minced
1/2 c. fresh minced parsley
1/2 c. grated Romano or Parmesan cheese
2 eggs, slightly beaten
1/2 t. salt
1/2 t. black pepper
3 T. olive oil for browning

In a small bowl, combine bread with enough milk to cover and let soak for 10 mts. Squeeze dry and add to meat in a bowl along with garlic, parsley, cheese, eggs, salt and pepper. Form into 12 balls and chill til ready to cook. Heat oil and brown meatballs. When ready, add to gravy.

Simmer gravy over low heat for 2 hours uncovered. Meat will fall off the bone and be very tender. Serve gravy over pasta cooked al dente.

Serve with garlic bread and large salad.