What is the big deal? Sauce vs Gravy?

Some Italian Americans will cause red sauce gravy. Their thought behind it is that gravy is made with meat and sauce is made with just tomato. This is not accurate. Gravy is made from the drippings of meat and not the meat itself.

Can this Sunday Sauce be frozen?

Absolutely! Please do not freeze it with the pasta but you can freeze the sauce alone. We usually do this in a mason jar and it will keep up to 3 months in the freezer! Just defrost and use the next time you make pasta!

Sunday Sauce- NEVER Gravy - A Couple Bites

Description

This is sauce. Not gravy, It’s delicious.

Ingredients

Scale

For the Sauce:

2 cans whole peeled San Marzano tomatoes (We like Cento)
1 small can of tomato paste
Shit ton of Garlic (10 cloves)
Half a red onion, diced
15–20 Basil Leaves, chiffonade
3/4 cups red wine (cheap)
Olive Oil
Salt and Pepper, to taste
Oregano, to taste
1 tsp crushed red pepper

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Instructions

Dice your parsley and set aside 2/3rds of it for the sauce. Chiffonade your basil and set it aside. Dice your red onion. Smash your garlic with the side of your knife and then mince.
Empty your large cans of San Marzanos into a big bowl. Once emptied use your hands to break up the large tomatoes. You still want some chunks but nothing too large.
In another large bowl combine your meatball mix, bread crumbs, egg, parmesan, salt, pepper, and 1/3 parsley. Mix this with your hands until well combined. It should be sticking nicely together. Roll enough meat to make about a golf ball size meatball between your hands until round. Repeat this until all the mixture is used and set aside.
Season the short rib on all sides with salt and pepper and set aside.
Heat your dutch oven over medium-high heat and add a drizzle of olive oil to the bottom of the pan. Using tongs add your short rib to the dutch oven. Allow to sear on all sides for about 3 minutes. Once completely seared remove and set aside.
Add more olive oil to the bottom of the pan if needed and do the same for your meatballs making sure to get a sear on all sides.
Lower the heat on your dutch oven to medium and while it is still hot add in your tomato paste. Toast this on the bottom of the pan for about two minutes or until fragrant. Add in your red wine to deglaze the pan. Make sure to use a wooden spoon to get all the browned bits off the bottom. Once the wine has reduced by half lower the heat to medium-low and add in your tomato mixture. Give it a good stir and cover. Check on this every 10 minutes. Once it starts to bubble add in your short rib and meatballs.
Cook the sauce for about 1 hour stirring occasionally. Your short rib should be falling off the bone. Once you it is you can start to prepare your pasta to box directions.
When your pasta is cooked add the sauce and some meat to a bowl with a ladle of sauce and ENJOY!

Prep Time: 30 minutres
Cook Time: 1hour 30 minutes