Spaghetti with meat in Sunday gravy
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This Italian dish is perfect for a big Sunday family dinner. Several types of meat—pork loin, spicy and sweet Italian sausages, and juicy meatballs—are served in a rich tomato sauce, accompanied by spaghetti in a Sunday gravy with plenty of Parmesan cheese. At this feast, everyone can choose their favorite meat. Everything is ready in less than an hour, but it looks like you spent half a day at the stove.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g spaghetti
- 1/4 cup extra-virgin olive oil, for meat and sauce
- 3 thin pork loin cutlets (1 cm thick), cut in half
- 2 each of sweet and spicy Italian sausages
- 0.5 - 1 tsp. crushed red pepper flakes, to taste
- 5 cloves garlic, chopped, 3 for the sauce and 2 for the meatballs
- 1 small onion, chopped
- 1 cup beef broth
- 1 can (800 g) of canned crushed tomatoes
- 1 can (400 g) of canned chopped tomatoes
- 1/4 cup chopped parsley (a couple of handfuls of leaves)
- A few fresh basil leaves (a handful)
- 450 g of a mixture of ground beef, pork and veal
- 1 egg
- 1/3 cup grated Parmesan (2 handfuls) + extra for pasta and for serving
- 0.5 cup Italian breadcrumbs (3 handfuls)
- 1 loaf Italian bread with crust (for serving)
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Recipes with similar ingredients: spaghetti pasta, pork loin, ground beef, minced pork, minced veal, Parmesan cheese, eggs, breadcrumbs, pureed tomatoes, red pepper flakes, basil
Cooking the dish according to the recipe:
- Bring the water to a boil for the pasta. Season with salt and cook the pasta for 7-8 minutes, until al dente.
- Preheat oven to 220°C.
- Heat a deep skillet or heavy-bottomed saucepan over medium-high heat. Season the pork chops with salt and black pepper. Cut the sausages in half. Add 1 tablespoon (1 turn of the pan) of olive oil. Place the chops in the skillet or saucepan and cook for 2 minutes on each side. Remove from the pan.
- Add another 1 tablespoon of olive oil (1 turn of the pan) and the sausages. Cook the sausages for 2 minutes on each side and transfer to the plate with the pork. Add the red pepper flakes, 3 cloves of chopped garlic, and onion to the pan and cook for 1 minute. Add the broth and scrape up any browned bits from the bottom of the pan. Add the tomatoes and herbs and bring the sauce to a simmer. Return the meat to the pan and reduce the heat. Simmer the sauce until ready to serve, 12-15 minutes.
- Mix the ground meat, egg, remaining 2 cloves of finely chopped garlic, 1/3 cup of cheese and breadcrumbsSeason with salt and pepper and form the mixture into balls 2.5-5 cm in diameter. Place the balls on a non-stick baking sheet. Bake the meatballs for 10 minutes, then transfer them to the Sunday sauce and turn off the oven. Place the bread in the oven to dry out slightly.
- To serve, place the pork, sausages, and meatballs on a serving platter. Pour half the sauce into the serving platter and spoon it over the pasta and meat. Toss the spaghetti with the remaining sauce in the pan, adding a few handfuls of grated Parmesan cheese. Transfer the pasta to a serving platter.
Categories:
recipe / Comfort food / Dinner / Main courses / Pasta / / Italian cuisine / Rachael Ray / Meal in 30 minutes
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