I would save a couple of those ribs and throw them into my all-day Sunday gravy.
What's your version of "Sunday Gravy"? In Italian familes, it's a tomato based sauce; in other families it's a Brown Gravy or a Thanksgiving type of gravy.
Sunday Gravy is a tomato sauce with a lot of different meats and is simmered all day. I grew up watching my Italian-American neighbors make this every weekend. When I was teaching myself to cook, this was one of the things I made sure I got right. I've never used a recipe, but recently I found one in Cook's Country
that looks pretty dead-on to me. Use quality canned San Marzano tomatoes if possible.
Italian Sunday Gravy Serves 8 to 10
Most sausage has enough seasoning to make extra salt unnecessary. The hearty sauce makes a meal when paired with 2 pounds of rigatoni, ziti, or penne.
1 tablespoon vegetable oil
1 pound sweet Italian sausage
1 pound hot Italian sausage
2 onions , chopped medium
12 garlic cloves, minced
2 teaspoons dried oregano
1 (6-ounce) can tomato paste
1/2 cup dry red wine
1 (28-ounce) can diced tomatoes, drained
1 (28-ounce) can tomato sauce
2 pounds bone-in country-style spareribs , trimmed of excess fat
1 1/2 pounds flank steak
3 tablespoons chopped fresh basil
1. Heat oil in Dutch oven over medium-high heat until just smoking. Add sweet sausage and cook until well browned and fat begins to render, about 8 minutes. Using slotted spoon, transfer sausage to paper towel-lined plate to drain, then place in slow-cooker insert. Repeat with hot sausage.
2. Cook onions in sausage fat over medium heat until well browned, about 6 minutes. Stir in garlic and oregano and cook until fragrant, about 1 minute. Add tomato paste and cook until paste begins to brown, about 5 minutes. Stir in wine and simmer, scraping browned bits from pan bottom with wooden spoon, until wine is reduced, about 3 minutes. Transfer to slow-cooker insert and stir in diced tomatoes and tomato sauce.
3. Submerge spareribs and flank steak in sauce in slow-cooker insert. Set slow cooker on low, cover, and cook until meat is tender, 8 to 10 hours. (Alternatively, cook on high for 4 to 5 hours.)
4. About 30 minutes before serving, transfer sausages, ribs, and flank steak to baking sheet and set aside until cool enough to handle. Shred ribs and flank steak into small pieces, discarding excess fat and bones; slice sausages in half crosswise. Use wide spoon to skim fat off surface, then stir sausages and shredded meat back into sauce. Stir in basil and season with pepper. Serve. (Leftover gravy can be stored in airtight container in refrigerator for up to 3 days.)
<message edited by Pigiron on Mon, 03/1/10 12:41 AM>