Family Dinners, Italian-American
Mom's Sunday Gravy
Prep time: 30 MinCook time: 2 H & 30 MTotal time: 3 Hour
You can make this recipe in either a large, heavy pan or a slow cooker; I swear by the slow cooker because you are not married to stirring the gravy. And so when you get distracted, you won't find some burnt gravy at the bottom of the pan. My husband insists that my gravy tastes better when made in the slow cooker.
- Extra-virgin olive oil, as needed to coat pan
- 1 slab country-style ribs or spareribs, sliced pound Italian sausage, mild or hot depending on your taste
- 2 (28-ounce) cans of 6 In 1 tomatoes
- 3 (28-ounce) cans Dei Fratelli tomato sauce
- 6 to 8 garlic cloves, chopped (but if you love garlic as much as I do, don’t hesitate to add more. I let my mini chopper do the chopping.)
- ½ to ¾ cup chopped Italian parsley, to taste
- Coat a large frying pan with olive oil. Brown the sausage and ribs. Remove and place on a platter. Set aside.
- Using a clean frying pan, coat with olive oil and sauté the garlic and parsley until fragrant but not browned. Add this mixture to either a large, heavy saucepan or a large slow cooker (see above). Slow cookers that have the browning feature allows you to sauté parsley and garlic directly before adding the tomatoes.
- Add the canned ground tomatoes and sauce. Give the mixture a good stir then begin simmering. The total cooking time on a simmer is 2½ to 3 hours on low heat. Add the sausage and ribs halfway through the cooking process. My mother-in-law waits an hour before adding the sausage and ribs. Sometimes I add the meat here and there. Either way, you will end up with the most delicious sauce you’ve ever tasted!
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