Sunday Gravy

1. 1

   Heat 2 tbsp oil over medium high heat in a large heavy bottomed pot. Salt and pepper the meat to taste and brown the meat in batches setting aside in a large bowl. Do not cook through, just brown. Add olive oil to the pot as needed for browning. When finished with the meat, saute the onions until translucent about 6-8 minutes and then add the garlic and stir 1 minute. Add the wine and reduce by one half. Add tomatoes and puree. Add oregano, parsley and bay leaves.

2. 2

   Return browned meat and any juices to sauce. Bring sauce to a low boil/simmer and cook partially covered for 4-6 hours. Monitor the sauce and add water as needed. (It will thicken when it cools). The meat should fall off the bones and naturally breakup into pieces.

3. 3

   Remove bones and bay leaves. Serve over large pasta such as rigatoni or ziti.

* Per serving · 4 servings · Values may vary.

No additional tips available.