Sunday Dinner Gravy
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/4 cup extra-virgin olive oil
- kosher salt and freshly ground black pepper
- 3/4 cup red wine
- pinch crushed red pepper flakes
- 1 pound dry spaghetti
- 1 pound veal shoulder cut into 1-inch chunks
- 1 pound beef chuck cut into 1-inch chucks
- 8 cups basic tomato sauce
- 1 pound sweet italian sausage cut into 1-inch pieces
- 1 pound pork neckbones
- Carbohydrate 114.075463272946 g
- Cholesterol 259.681631825 mg
- Fat 77.9983299313016 g
- Fiber 10.9787390140724 g
- Protein 81.1343450558022 g
- Saturated Fat 25.6312162725327 g
- Serving Size 1 1 Serving (1160g)
- Sodium 4162.01102325376 mg
- Sugar 103.096724258874 g
- Trans Fat 6.77331874807573 g
- Calories 1549 calories
Season the meats with lots of salt and pepper. Heat the oil in a large, heavy pot or Dutch oven over medium-high heat and brown the veal and beef, about 10 minutes. Add the wine and stir constantly until the wine evaporates, about 5 minutes. Add the tomato sauce, stir, then add the sausage, neckbones, 1 teaspoon salt, and red pepper flakes to taste. Reduce the heat to simmer, cover halfway, and cook, stirring occasionally and skimming fat as necessary, for about 3 hours. Cook the pasta according to package directions. Remove the gravy from the heat and adjust the seasoning with salt and pepper. Transfer the meat to a platter. On a separate platter, pile the pasta, dress it with the gravy, and serve as your first course. Then serve the meat as a main course. Some people save the neck bones for their dogs, but I like to pick at them cold from the fridge, hot sauce in hand, late, late at night…alone.
