Slow Cooker Sunday Gravy

Votes: 1

Time: 8 hours 30 minutes
Complexity: easily
Servings: 6-8

This tomato-and-meat sauce is known among Italians living on the East Coast of the United States as Sunday gravy. The name stems from tradition. It's on the last day of the week that Italians have a big family dinner, which, of course, wouldn't be complete without pasta and a delicious sauce. The main steps in preparing this dish are frying the sausages, deglazing, and adding the other ingredients. A slow cooker will handle the rest, leaving you free to relax, prepare for compliments, and serve seconds.

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.

Ingredients for the recipe:

2 tbsp. l. olive oil
680 g raw hot salsiccia in casings
2 tbsp tomato paste
4 beef ribs (about 910 g)
2 tsp dried Italian herb mix
6 cloves garlic, crushed
6 sun-dried tomatoes, preferably not in vegetable oil
2 cans (790 g each) of pureed tomatoes
1 large onion, chopped
1 bay leaf
450 g rigatoni or ziti pasta
Freshly grated Parmesan or Pecorino

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Heat a large skillet or stovetop-safe slow cooker (5.2–5.7 quarts) over medium-high heat. Add the vegetable oil and sausage. Cook, turning occasionally, until browned on all sides, 7–8 minutes. Push the sausages to the edge of the slow cooker. Add the tomato paste. Cook, stirring, until brick-red, about 1 minute. Pour in 1/2 cup water and bring to a boil, stirring to loosen any browned bits.
Add the ribs, Italian herbs, garlic, sun-dried tomatoes, tomato puree, onion, bay leaf, 1 tablespoon of salt, and a pinch of pepper to the bowl, then place it in the slow cooker. If using a skillet, transfer the tomato mixture to the slow cooker at this point. Cover, set the heat to low, and cook until the beef is very tender (6-8 hours).

When ready to serve, bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente (about 10 minutes). Drain the pasta.
Transfer the salsiccia and beef to a cutting board, cut into serving portions, and arrange on a serving platter. Toss the pasta with a little sauce and transfer to a serving bowl.
Serve the meat and pasta with Parmesan cheese along with the remaining sauce, serving separately. Leftover sauce can be frozen for up to 1 month.

Categories:

recipe / Multicooker / Main courses / Pasta / Meat / Vegetables and mushrooms / Sauces / Gravies / Food Network - recipes / American cuisine

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