Super Sunday Gravy
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Serves/Makes: 10 cups
Ready in: 2-5 hrs
- 1/2 cup virgin olive oil
- 5 cloves garlic
- 1 pound beef (neck bone, ribs or other), cut into chunks
- 1 pound sweet Italian sausage links
- 1 pound pork, uncut
- 4 cans (28 ounce size) crushed tomatoes, undrained
- 2 tablespoons tomato paste
- 1 chicken bouillon cube
- 1 beef bouillon cube
- 1/4 cup water
- salt and pepper, to taste
- 4 sprigs fresh basil
- 1/2 tablespoon dried oregano flakes
- 1/2 teaspoon dried parsley flakes
- cooked pasta, for serving
Heat oil in a large pan over medium heat. Add garlic and brown slightly, taking care not to let the garlic burn. Add meat, a few pieces at a time. Brown all the piece on both sides, about 5 minutes per side. Add the tomatoes, tomato paste, bouillon cubes, and water to the meat mixture and stir to combine. Bring mixture to a boil and cook for 10 minutes, stirring constantly. Add salt, pepper, basil sprigs, oregano, and parsley to the pot. Cover and let simmer for 2 to 2 1/2 hours, until the meat is practically falling off the bone and the sauce has thickened. Stir the pot every 20 minutes. When the sauce is done and the meat is very tender, remove meat from sauce and set aside in a covered casserole dish. Serve both the meat and the Sunday gravy with your choice of pasta.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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