Italian Sunday Gravy Better Than Nonna’s 

I bet your Nana made an incredible sugo. I love how certain foods can trigger so many nostalgic memories usually with family involved. The oven makes it so much easier and foolproof, still just as delicious as Nonna’s though.

❤❤❤Thank you!! As a self taught home chef, that validation is important for all of our personal cooking journies!

Thanks for subbing!!

Thank you!!! Let me know what you think

Thank you!!! It is one of my favorite meals to make and enjoy family style at the table.

Thanks for watching! These extra steps and quality ingredients make some of the most tender meatballs I’ve ever had. Flavor is amazing too!

Tomayto Tomahto. One of my favorite parts about Sunday sauce in general is the different ways everyone makes the sauce and have their own traditions. Braciole is really good too, but also more challenging and time consuming.

Gravy, sauce, sugo, always delicious

Ingredients: 56 oz whole San Marzano Tomatoes (crushed tomatoes OK too) 2/3 cup of beef broth 1 slab of baby back ribs (not spareribs) 1 Pound of hot Italian sausages 2.5 onions 4 cloves of garlic 3 tbs tomato paste Box of spaghetti 12 Meatballs (I made a double batch in the video) -4 oz prosciutto -2 pounds meatloaf -2 egg yolks -sleeve of saltines -4 cloves of garlic -flat leaf Italian parsley -3/4 cup of whole milk -1/2 teaspoon of crushed red pepper -1 cup parmigiana reggiano Process 1. Cut baby back ribs into two rib sections (season first) and brown in batches in some olive oil 2. Brown the links of hot Italian sausages 3. Add 2.5 chopped onions to pot until softened 4. Add 3 tablespoons of tomato paste and cook for a couple minutes until darkened 5. Add chopped garlic until fragrant, about thirty seconds 6. Add crushed tomatoes, or food processed whole tomatoes and beef broth and scrape the fond off the bottom of the pan 7. Add browned meats back to the pot, cover and put pot in 325 degree oven for 2.5 hours 8. Make panade for meatballs with the sleeve of saltine crackers and 3/4 cup whole milk 9. Add garlic, parsley, egg yolks, parmigiana and crushed red pepper to panade 10. Add two pounds of equal parts ground beef, ground veal and ground pork 11. Add 4 oz of chopped prosciutto 12. Combine meatball mixture together with hands and form into meatballs. Should make about 24 meatballs 13. Start browning the meatballs in some olive oil on all sides after the pot has been in the oven for two hours 14. Add meatballs to the pot and return to the oven for the final 15-20 minutes. 15. Scoop some sauce out of the pot and add to spaghetti and stir to combine 16. Devour family style

@@ZenKitchenVibes Thank you so much! I will definitely make it this weekend! Will let you know how it turns out.

Love a good life changing sugo or gravy!

I think you sound like Ray Liotta in Goodfellas talking about the good times. I miss my Italian grandparents, God rest their souls. Well done on the recipe.

@@huntercarr2637part of why I love cooking so much is the nostalgic ability food can have when you sit down to eat it. I love how when you take that bite, you are transported somewhere else in your mind. I bet your grandparents were amazing home chefs and you are reminded of them sometimes when you eat certain foods. It’s the same for me.

That’s a great question and probably a good idea! If I were smoking these ribs or roasting them in the oven, I would definitely remove the silver skin, but I’m not sure it’s necessary here-certainly couldn’t hurt!

Ha! Everyone has their own gravy recipe, that’s one reason I love it so much. Do the country ribs shred into the sauce?

​@@ZenKitchenVibesYou know it

I have heard using lemon juice, salt or baking soda can help while scrubbing

Italian bread works great too, and 95% of the time I favor the minimally processed ingredients too, but I’ve found saltines do something different to the meat, more tender I think. But I agree 100% Italian bread would work great!!!

I will get lost in that Sunday sauce!