Hazleton Coal Region Italian Sunday Gravy
A slow-simmered tomato sauce studded with several types of meat, cooked all day for a Sunday family meal in Pennsylvania's Italian coal town communities.
- Prep
- 30 min
- Cook
- 240 min
- Total
- 270 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 560 kcal
Equipment
- •Large heavy pot
Nutrition
Per serving, approximate
- Calories
- 560 kcal
- fat
- 26
- carbs
- 48
- protein
- 34
- calories
- 560
Instructions
- 1
Heat olive oil in a large pot. Brown the sausage, ribs, and meatballs in batches, then set them aside.
- 2
Saute the onion and garlic in the same pot until soft.
- 3
Add the crushed tomatoes and basil. Put the browned meats back into the pot.
- 4
Bring to a gentle simmer and cover partially. Cook on low heat for 3 to 4 hours, stirring occasionally.
- 5
Take out the tender meats and set aside. Let the sauce simmer longer if it needs to thicken.
- 6
Cook the rigatoni in salted boiling water until tender but still firm.
- 7
Toss the pasta with the sauce. Serve with the meats on the side or on top.
Chef's tips
Brown the meats well before adding them to the sauce to build deep flavor. Simmer the gravy gently so the meat turns tender and falls apart.
Storage
Refrigerate for up to 4 days; flavor improves the next day.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally.
Common mistakes to avoid
- •Boiling the sauce too hard, which can burn it and make the meat tough
- •Skipping the step to brown the meats first
Serving suggestions
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