Sunday Gravy Recipe
Slow simmered beef and pork sunday gravy, trattoria meatballs, mafaldine, pecorino romano, torn basil.
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Ingredients
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Gravy Base
Meatballs
Pasta
Garnish
Method
Gravy Base
- 1
- 2
Sauté Onion
Add the chopped onion, and sauté until translucent, about 5-7 minutes.
- 3
- 4
Combine Ingredients
Pour in the crushed tomatoes and beef broth, then stir to combine.
- 5
Season and Simmer
Season with oregano, salt, and black pepper. Bring to a simmer.
Meatballs
- 6
Mix Meatball Ingredients
In a large bowl, combine ground beef, ground pork, breadcrumbs, grated Parmesan cheese, eggs, chopped parsley, salt, and black pepper.
- 7
Shape Meatballs
Form the mixture into meatballs about 1.5 inches in diameter.
- 8
Cook Meatballs in Gravy
Carefully add the meatballs to the simmering gravy. Cover and let simmer for 1 hour, stirring occasionally.
Pasta
- 9
Cook Pasta
In a large pot of boiling salted water, cook the mafaldine pasta according to the package instructions until al dente.
- 10
Combine Pasta with Gravy
Reserve 1 cup of pasta water, then drain the rest. Add the pasta to the gravy and meatballs, tossing to combine.
- 11
Adjust Sauce Consistency
If the sauce is too thick, add reserved pasta water as needed.
Garnish
- 12
Garnish and Serve
Serve the pasta and meatballs topped with grated Pecorino Romano cheese and torn basil.
