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Receta Bobby Lovera's Sunday Gravy
by Bobby Lovera

Bobby Lovera's Sunday Gravy

Use Fresh Tomatoes...no excuses.
Takes at least 6 hours.

Calificación: 5/5
Avg. 5/5 3 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 15

Ingredientes

  • 2 lb. Meaty Pork neck bones or Spare ribs or Pork chop.
  • 2 lb. Meaty Beef neck bones or Stew Meat.
  • 1 lb. Ground Veal
  • 1 lb. Sweet Italian Sausage
  • 12 Roma Tomatoes
  • 12 oz. Tomato Paste
  • 28 oz. Can Crushed Tomatoes
  • 2 C. Stock or Brodo
  • 1/2 C. Red Wine
  • 1/4 C. mixed dried Italian Herbs
  • 2 T. Fennel Seed
  • 1 t. Anise Seed (not needed with good sausage)
  • 1/4 C. Sugar
  • 3 T. Granulated Garlic Powder
  • 2 T. Sea Salt
  • 2 T. Black Pepper
  • 2 Bay Leaves
  • 1/4 C. EV Olive Oil
  • 2 Yellow Onions
  • 2 Stalks of Celery or Fennel, chopped
  • 1 Green Bell Pepper, chopped no seeds
  • 1 Portabello Mushroom, peeled and sliced
  • 1/4 C. Fresh chopped Garlic
  • 2 t. Anchovie paste
  • 1 bunch of Oregano no stems
  • 1 bunch of Basil chopped
  • Finishing Touches...Romano, Lemon Juice, Vinegar, White Wine Insolia, Hot Sauce, To taste ect.

Direcciones

  1. Season neck bones with Salt, Pepper, Granulated Garlic Powder, some of the dried herbs, and splash with wine and olive oil then let stand for about an hour to penetrate.
  2. Spread Tomato Paste over neck bones reserving any unused amount to be added to the sauce.
  3. Remove seeds from Tomatoes but leave the peel intact and cut into quarters.
  4. Roast neck bones, meats, vegetables, and any other gently seasoned meats you may need to use for 1/2 hour at 425F.
  5. You may puree some or all of the vegetables in the blender but it is not necessary.
  6. In large stock pot or Dutch Oven add all ingredients except fresh herbs and the finishing touches. Do not add fresh herbs at this time or they will turn black during boiling.
  7. Simmer covered on very low heat for 4 hours stirring occasionally to check for tenderness.
  8. The meat will be ready to surrender now so if you have used meat with bones. ..remove the bones from the sauce. Just pull the meat out and let it cool until you can work on it then return meat only to sauce and discard bones.
  9. Check for seasoning it should be slightly under salted until the very end so you can monitor the true Tomato flavor.
  10. Slow Simmer another 2 hours slightly covered to thicken...then push the chopped herbs under and turn it off.
  11. Leave covered for at least 30 minutes and reheat just before serving.
  12. Adjust Salt and Wine flavors to your liking while bringing back to simmer and add finishing touch ingredients (cheese, vinegar) from list.
  13. Serve over homemade cooked Pasta. I like Paccheri, Mostaccioli (this I buy dried), Manicotti, Raviolis, Spaghetti Buccatini, or Rigatoni.
  14. Top with Fresh Grated Parmegianno Cheese and remaining chopped parsley.
  15. Makes about 5 Quarts depending on thickness. I immediately canned 1 quart in a Ball jar and still had almost a gallon left in the blue bowl. Makes a great gift !
  16. Smaller Crock Pot will easily handle a half recipe although the lid must be in place to hold the cooking temperature and therefore it will not thicken as well...another dab of tomato paste should help.