Spaghetti With Sunday Gravy
12-15
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
2 tbsp
extra-virgin olive oil
1
fresh oregano sprig
3
fresh basil sprigs, tied in bundle
½ lb
pork shoulder
½ lb
beef chuck
½ lb
beef shank, cut into 2-inch pieces
Kosher salt and freshly ground black pepper
¼ tsp
dried red chile flakes
3
garlic cloves, crushed
1 sm
yellow onion, diced
¾ c
dry red wine
2
28-ounce cans whole San Marzano tomatoes
3 lb
spaghetti, prepared according to package instructions, for serving
1 c
grated Parmesan cheese, for serving
“Gravy” is chef Bruce Kalman’s version of a classic Italian-style red sauce, and he modifies that with “Sunday” because it’s the kind of big dish—big flavors, big portions—that will satisfy everyone at a large family gathering. Bruce’s sauce combines various cuts of flavorful meat simmered for hours with San Marzano tomatoes, fresh herbs, and pungent aromatics. Even in carb-phobic Los Angeles, it’s a best-seller.
Directions
- Preheat the oven to 300°F.
- Heat the oil in a large Dutch oven over medium heat. When the oil shimmers, add the oregano and basil, and fry until crisp, about 1 minute per side. Transfer the herbs to a paper-towel-lined plate to drain, reserving the oil in the pot.
- Season the meats generously with salt and black pepper. Increase the heat under the Dutch oven to high. Working in batches, add the meat and cook until deeply browned, 6 to 8 minutes per side. Transfer the meat to a tray. Add the chile flakes, garlic, and onion to the pot, and season with salt and black pepper. Sauté until the onion is translucent, about 2 minutes. Add the wine and cook until reduced by half, 6 to 8 minutes, using a wooden spoon to scrape up the browned bits from the bottom of the pot.
- Return the reserved herbs and meat to the pot. Add the tomatoes and their juices. Increase the heat to high and bring the liquid to a boil. Cover the pot and transfer it to the oven to cook for 2 hours, or until the meat is tender. Remove the pot from the oven, uncover, and let cool at room temperature for about an hour.
- Remove the herbs and discard. Transfer the meat to a cutting board and chop finely, then return it to the sauce and stir to combine. Place 3 cups of sauce in the bottom of a very large serving bowl. Add the prepared spaghetti and toss to coat. Add more sauce, if needed. To serve family style, ladle more sauce over and top with grated Parmesan.
Reprinted from The Grand Central Market Cookbook. Copyright © 2017 by Adele Yellin and Kevin West. Photographs copyright © 2017 by Johnny Autry. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.
