Just like most Americans I love, love, love Italian food. In a lot of Italian-American homes, especially on the east coast, it is fairly traditional to have a type of Marinara sauce called Sunday Gravy or just Gravy. Usually served on Sundays with pasta, this is a rich long simmering red sauce that is almost indescribable(?) in it's complexity of flavor. Complex in flavor, yes...but simple in execution. Here is my version.
4 beef shank steaks, with bone & bone marrow
1 pkg of six sweet Italian sausages
12 home made Italian style meatballs, browned (recipe to come soon)
1 4oz can of tomato paste
4 large cans (13 oz, maybe) tomato sauce or whole tomatoes
4 cups beef broth
Salt & pepper to taste
2 TBS dried oregano
1 TBS dried basil
2 tsp dried fennel, optional
1/4 tsp dried red pepper flakes, or more to taste
Place everything in a very large pot and simmer on low for at least 3 hours. Stir occasionally to prevent sticking or burning. If level gets too low, add some water or more broth. Go easy on adding salt to sauce; as the sauce simmers and intesifies in flavor the salt from the canned goods become more noticeable.
This makes approximately 4-6 quarts of gravy. Leftovers freeze well for later.
Bon Appettit!
