Nearly every Sunday after Mass in Italian-American homes, someone (often times the Nonna) always has a pot of Sunday Gravy slow simmering on the stove to feed the family. Simply put, Sunday Gravy is taking a large pot of some sort of tomato-based sauce and combining it with a variety of meats while letting it simmer for hours on end.
So why is it called a gravy and not necessarily a sauce? One has to look at the definition of both words to understand the difference. In Italian a sauce, called a salsa, is made from something other than meat and is combined with or accompanies meat in a dish. The word for gravy, or sugo, is a sauce that is generally made by using the rendered fat and juices by cooking with meat. It’s like making a gravy from the pan dripping after a turkey roast on Thanksgiving Day.
So, the combining of the meat and the tomato-based sauce makes for a rich ragu that really transcends its individual parts. The secret behind this Sugo is in the low and slow simmering preparation. Its origins are said to go back further than even the introduction of tomatoes from the New World and is believed to be a slow simmered beef stew. The dish is traditionally served on Sundays as I’ve said and is combined with a pasta as a side dish or second course.
What’s so unique about Sunday Gravy is that its not so much a dish as it is a tradition. It’s reminiscent of the entire family, or even the entire village, coming together for a communal meal. Often times it took days of preparation depending on the types and quantities of meats used. In the recipe below, I actually prepared the meat and did the browning over a live fire grill on a Saturday then cooked the actual gravy on Sunday.
Of course, Sunday Gravy is also one of those dishes that has morphed into different types with a variety of ingredients. I’m sure if you got all the Nonnas together and asked each their recipe you would never find two exactly the same.
So, for Easter Sunday, Troutman and family made and consumed this Italian tradition. What’s also great about this is the left overs seem to on for days with each successive helping better than the last. If you’ve never had Sunday Gravy you’re missing out not only on a great classic Italian dish, but also a tradition that harkens back to great family gatherings on a huge table under a giant oak tree. So crack open a bottle of wine and start that tradition in your family soon !! Mangia !!
Sunday Gravy (Sugo)
Course. Lunch or Dinner.
Cuisine. Italian-American
Makes. 6 to 8 servings
Takes. 60 minutes prep, 3-4 total hours cooking time
Ingredients - Sauce
16 ounces Penne Rigate pasta
4 - Italian sausages (mild, hot or mixed)
2 – pork loin chops
4 – Italian style meatballs
2 – beef bricoles (*recipe below*)
2- 28 - ounce cans whole tomatoes (like San Marzano’s)
2 tablespoons tomato paste
3 anchovy filets
1 medium onion chopped
6-8 garlic cloves finely chopped
1/2 cup grated Pecorino Romano cheese
1 teaspoon Italian seasoning
1 teaspoon dried oregano
1-2 teaspoons Kosher salt
1 teaspoon black pepper
1/2 cup chopped fresh basil leaves
1/4 cup chopped flat leaf parsley
1/4 cup white wine
Olive oil for sauté
Ingredients – Bricoles
2 – thin cutlets beef top round (about 1/2 pound each)
4 – thin slices Prosciutto di Parma
4 – slices mozzarella cheese
4 - ounces feta cheese
2 – ounces pine nuts
1/8 cup chopped flat leaf parsley
Salt & pepper seasoning
Butchers twine to tie the roulades
Directions – Meat Prep & Bricoles
Bricoles are roulades of thin sliced beef top round made by rolling with a variety of ingredients, tying them up with twine and cooking them either in this stew or by themselves as a main course.
To make them, begin by placing the cutlets on a layer of plastic wrap and cover with another layer. Pound them thin, about 1/8†until uniform. Next lay each cutlet flat, season them both with salt and pepper. Place two slices of the Prosciutto on each one followed by two slices each of the mozzarella. Sprinkle on top of that the feta, pine nuts and parsley.
Carefully roll up each cutlet and tie with two or three lengths of twine. Season the outsides of each roulade and set aside.
For this recipe it’s assumed you’ve made the meatballs. Take those, the pork chops and the sausages and give them a good seasoning.
Fire up your outdoor grill or brown off each piece of meat in a pan to achieve some nice caramelization. All the meat will be slow braised in the sauce so the degree of doneness isn’t as important as developing some flavor, or in the case of outdoor grilling, some smokiness as well.
Meat before and after grilling over Post Oak
Directions – Gravy
Either mash the whole canned tomatoes by hand in a bowl or pulse them a few times in a blender until chunky. Avoid tuning them into a liquid. Set them aside.
In a large sauce pan begin by adding three counts of olive oil and sauté the anchovy filets until they dissolve in and flavor the oil. This step is optional but gives an amazing umami under note to the sauce, you won’t even know its there. Once dissolved add the chopped onion and continue to sweat them for 4-5 minutes until soft.
Next add the chopped garlic. Continue to sauté until the garlic releases its fragrance then add the tomato paste. Continue stirring until the paste takes on a little color and is combined with the onion/garlic pieces. Add salt and pepper seasoning to the blend.
Deglaze the well-cooked mixture with the white wine scrapping and dissolving any fond that’s built up at the bottom of the pot. Continue cooking until well blended and somewhat reduced, about 3-4 additional minutes. Next add you tomatoes, Italian seasoning and oregano giving it a good stir. Reduce the heat and allow the sauce to achieve a slow bubbling boil. Stir frequently to avoid burning on the bottom.
After the sauce is sufficiently heated, add half of the chopped basil and parsley and stir well. Next add in all of the meat, submerge and completely cover each piece within the sauce. Cover the pot, reduce the heat to a simmer and continue to cook for 2-3 hours. Give the what will soon become "gravy" a stir every 30 minutes or so to again avoid any burning. As the meat begins to render its fat and juices, your gravy will become thinner and enriched. Check to see if you need any additional salt at this point.
After the third hour your meat will be fully braised with some beginning to fall apart. The gravy will once again benefit from the pieces of meat breaking off and turning it into a rich ragu. Remove the larger pieces of meat to a separate platter. Add the Romano cheese and the rest of the chopped parsley and basil giving it one last final stir.
Return the meat to the gravy and continue to simmer for about 30 minutes more for a final finish. During this time prepare your pasta and cook until al dente. Drain the pasta and empty it into a large fry pan or another pot. Ladle about 2-3 cups of the gravy over the pasta and combine over medium heat until the pasta absorbs the gravy.
For final presentation empty the sauced pasta unto a large serving platter. To the side of the pasta place all of the various pieces of meat for individual serving. Ladle the remaining gravy over the top of the meat and sprinkle some cheese and a little parsley over the whole serving. Allow your family and guests to help themselves to this rich and fabulous dish.
Once again, this dish is something I recommend you try, it will not disappoint. Serve this for large gatherings with a crusty loaf of bread, a fresh spring salad and a nice bottle of Chianti. I truly believe if you make this dish, it will become a family tradition and truly be Nonna approved !!!
So why is it called a gravy and not necessarily a sauce? One has to look at the definition of both words to understand the difference. In Italian a sauce, called a salsa, is made from something other than meat and is combined with or accompanies meat in a dish. The word for gravy, or sugo, is a sauce that is generally made by using the rendered fat and juices by cooking with meat. It’s like making a gravy from the pan dripping after a turkey roast on Thanksgiving Day.
So, the combining of the meat and the tomato-based sauce makes for a rich ragu that really transcends its individual parts. The secret behind this Sugo is in the low and slow simmering preparation. Its origins are said to go back further than even the introduction of tomatoes from the New World and is believed to be a slow simmered beef stew. The dish is traditionally served on Sundays as I’ve said and is combined with a pasta as a side dish or second course.
What’s so unique about Sunday Gravy is that its not so much a dish as it is a tradition. It’s reminiscent of the entire family, or even the entire village, coming together for a communal meal. Often times it took days of preparation depending on the types and quantities of meats used. In the recipe below, I actually prepared the meat and did the browning over a live fire grill on a Saturday then cooked the actual gravy on Sunday.
Of course, Sunday Gravy is also one of those dishes that has morphed into different types with a variety of ingredients. I’m sure if you got all the Nonnas together and asked each their recipe you would never find two exactly the same.
So, for Easter Sunday, Troutman and family made and consumed this Italian tradition. What’s also great about this is the left overs seem to on for days with each successive helping better than the last. If you’ve never had Sunday Gravy you’re missing out not only on a great classic Italian dish, but also a tradition that harkens back to great family gatherings on a huge table under a giant oak tree. So crack open a bottle of wine and start that tradition in your family soon !! Mangia !!
Sunday Gravy (Sugo)
Course. Lunch or Dinner.
Cuisine. Italian-American
Makes. 6 to 8 servings
Takes. 60 minutes prep, 3-4 total hours cooking time
Ingredients - Sauce
16 ounces Penne Rigate pasta
4 - Italian sausages (mild, hot or mixed)
2 – pork loin chops
4 – Italian style meatballs
2 – beef bricoles (*recipe below*)
2- 28 - ounce cans whole tomatoes (like San Marzano’s)
2 tablespoons tomato paste
3 anchovy filets
1 medium onion chopped
6-8 garlic cloves finely chopped
1/2 cup grated Pecorino Romano cheese
1 teaspoon Italian seasoning
1 teaspoon dried oregano
1-2 teaspoons Kosher salt
1 teaspoon black pepper
1/2 cup chopped fresh basil leaves
1/4 cup chopped flat leaf parsley
1/4 cup white wine
Olive oil for sauté
Ingredients – Bricoles
2 – thin cutlets beef top round (about 1/2 pound each)
4 – thin slices Prosciutto di Parma
4 – slices mozzarella cheese
4 - ounces feta cheese
2 – ounces pine nuts
1/8 cup chopped flat leaf parsley
Salt & pepper seasoning
Butchers twine to tie the roulades
Directions – Meat Prep & Bricoles
Bricoles are roulades of thin sliced beef top round made by rolling with a variety of ingredients, tying them up with twine and cooking them either in this stew or by themselves as a main course.
To make them, begin by placing the cutlets on a layer of plastic wrap and cover with another layer. Pound them thin, about 1/8†until uniform. Next lay each cutlet flat, season them both with salt and pepper. Place two slices of the Prosciutto on each one followed by two slices each of the mozzarella. Sprinkle on top of that the feta, pine nuts and parsley.
Carefully roll up each cutlet and tie with two or three lengths of twine. Season the outsides of each roulade and set aside.
For this recipe it’s assumed you’ve made the meatballs. Take those, the pork chops and the sausages and give them a good seasoning.
Fire up your outdoor grill or brown off each piece of meat in a pan to achieve some nice caramelization. All the meat will be slow braised in the sauce so the degree of doneness isn’t as important as developing some flavor, or in the case of outdoor grilling, some smokiness as well.
Meat before and after grilling over Post Oak
Directions – Gravy
Either mash the whole canned tomatoes by hand in a bowl or pulse them a few times in a blender until chunky. Avoid tuning them into a liquid. Set them aside.
In a large sauce pan begin by adding three counts of olive oil and sauté the anchovy filets until they dissolve in and flavor the oil. This step is optional but gives an amazing umami under note to the sauce, you won’t even know its there. Once dissolved add the chopped onion and continue to sweat them for 4-5 minutes until soft.
Next add the chopped garlic. Continue to sauté until the garlic releases its fragrance then add the tomato paste. Continue stirring until the paste takes on a little color and is combined with the onion/garlic pieces. Add salt and pepper seasoning to the blend.
Deglaze the well-cooked mixture with the white wine scrapping and dissolving any fond that’s built up at the bottom of the pot. Continue cooking until well blended and somewhat reduced, about 3-4 additional minutes. Next add you tomatoes, Italian seasoning and oregano giving it a good stir. Reduce the heat and allow the sauce to achieve a slow bubbling boil. Stir frequently to avoid burning on the bottom.
After the sauce is sufficiently heated, add half of the chopped basil and parsley and stir well. Next add in all of the meat, submerge and completely cover each piece within the sauce. Cover the pot, reduce the heat to a simmer and continue to cook for 2-3 hours. Give the what will soon become "gravy" a stir every 30 minutes or so to again avoid any burning. As the meat begins to render its fat and juices, your gravy will become thinner and enriched. Check to see if you need any additional salt at this point.
After the third hour your meat will be fully braised with some beginning to fall apart. The gravy will once again benefit from the pieces of meat breaking off and turning it into a rich ragu. Remove the larger pieces of meat to a separate platter. Add the Romano cheese and the rest of the chopped parsley and basil giving it one last final stir.
Return the meat to the gravy and continue to simmer for about 30 minutes more for a final finish. During this time prepare your pasta and cook until al dente. Drain the pasta and empty it into a large fry pan or another pot. Ladle about 2-3 cups of the gravy over the pasta and combine over medium heat until the pasta absorbs the gravy.
For final presentation empty the sauced pasta unto a large serving platter. To the side of the pasta place all of the various pieces of meat for individual serving. Ladle the remaining gravy over the top of the meat and sprinkle some cheese and a little parsley over the whole serving. Allow your family and guests to help themselves to this rich and fabulous dish.
Once again, this dish is something I recommend you try, it will not disappoint. Serve this for large gatherings with a crusty loaf of bread, a fresh spring salad and a nice bottle of Chianti. I truly believe if you make this dish, it will become a family tradition and truly be Nonna approved !!!
Mangia !! Buon Appetito !!! Trout is Out !!
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