Sunday, August 21, 2011

Oldie but a Goodie.... Sunday Gravy.



That is a happy plate.

It's always happy plates when it is Sunday Gravy night.

I originally used a recipe from America's Test Kitchen, and since the first time I have probably gotten more lazy and just do this on the fly.  It always works.

Buy a package of bone-in country style pork ribs.  By some beef that looks good/is priced right (a small chuck roast, beef shanks, flank steak - whatever looks good at the market and is priced right.  Tonight, I used beef shanks 'cause they were on sale today).  Buy a package of good Italian sausage, and a couple bottles of your favorite spaghetti sauce.

Then look in your fridge.  Have mushrooms you need to use up?  Slice up those. Zucchini?  Also a good addition.

Yes, it is going to better if you brown up your meat (but if you are really lazy, you don't have to).  You can then dump all the meat and the sauce into the cooking vessel of your choice - either a slow cooker and let it simmer all day, or in a big oven-proof pot that you will bring up to a simmer and then put into a 325 degree oven for 2 1/2 to 3 hours.

At that time, you need to fish out all the meat, degrease the top of the sauce, and then shred up the meat (slice the sausage).  Then dump it back into the sauce.

The hubby like Pappardelle with his.  For me, I did some risotto in the slow cooker.  I'd rather have risotto than most gluten-free pastas, and I can have that going in a rice cooker on the countertop so I'm not juggling stovetop space.

And even if it burns a little on the bottom of your pot, it's all good.




And it makes enough to feed an army.  A good dish if you're having a bunch of hungry people over (We always have tons of leftovers).

2 comments:

Scarehaircare said...

Can't believe I never heard of this until I asked you about it on FB. Even then, I had no idea it was something like this. Three meats? I'm game. My fam is gonna love this. So, where exactly did this come from?

MrsVJW said...

I saw it on PBS America's Test Kitchen, but there are also Cooks recipes floating around on the web, slightly different, but still always all good. Some pork, some beef... all good. And the sauce is more "meat" then sauce by the time you are done with it.