Not the first time I’ve written about Italian Sunday Gravy, the seminal slow-cooked tomato sauce filled with various cuts of meat. Shortly before leaving for the US, we visited a Swedish-Thai couple we know and prepared Italian Sunday Gravy for them and several other friends.
A plate full of meats – sausages, ribs, and loin – are seared to get some color into the pot. Then onions are sauteed, tomato sauce is caramelized, canned tomatoes are added, and then the meat is placed back in the sauce and the whole thing bakes in the oven for three hours.
Meanwhile, I made some homemade pasta using Thomas Keller’s French Laundry pasta dough recipe. Since we were at friends’ house and I didn’t want to carry my KitchenAid mixer (which has a pasta rolling attachment) I just used a cutting board and rolling pin. A little more rustic, but it still turned out okay.
Letting the sheets of pasta dry for a few minutes before cutting them. This way, the individual pieces of pasta cut more easily.
The hand-cut pasta – I didn’t have a ruler or straight edge handy so these are cut with all sorts of varying width. Very rustic, indeed! My technique (or lack thereof) would shame Italian grandmothers.
Cook the pasta in salted boiling water just as the sauce is finished. Fresh pasta cooks much more quickly than dried pasta so one needs to pay close attention.
Once the meat is tender, you pull it out of the sauce and serve it on a platter.
The remaining sauce is served directly from the pan and spooned over your pasta. Lots and lots of flavor in there!
A side dish of cabbage, fennel and radish cole slaw with a sesame dressing. Makes a nice accompaniment to the heavy Sunday gravy.
For dessert, one of our hosts cooked raspberry almond bars. These were fantastic. All in all, not only did we have a very fun time visiting with our friends, but the cooking was fun, too.