Today is National Cheese Day. So, I grabbed something from my annals that is served with cheese.
Authentic Italian Sunday Gravy
Meat:
2 pounds pork spareribs, pork shoulder or beef short ribs
1-pound sweet Italian sausage, casings removed
1-pound meatballs (homemade or store-bought)
Tomatoes:
2 tablespoons olive oil
1 large onion, finely chopped
4 garlic cloves, minced
2 cans (28 oz each) crushed San Marzano tomatoes
1 can (6 oz) tomato paste
Seasonings:
1 teaspoon dried basil
1 teaspoon dried oregano
Kosher salt and fresh-ground pepper, to taste
Red pepper flakes (optional, for heat)
1/4 cup red wine
Fresh parsley or basil, chopped (for garnish)
Cooked spaghetti
Fresh grated Parmesan
Brown the Meat:
Heat olive oil in a large pot over medium-high heat. Brown the meat and sausage in batches until nicely browned on all sides. Remove and set aside.
Add meatballs to the pot and brown lightly.
Sauté Onions and Garlic:
In the same pot, add chopped onion and cook until translucent. Add garlic and cook for another minute.
Add Tomatoes and Meat:
Add crushed tomatoes, tomato paste, basil, oregano, salt, pepper, and red pepper flakes (if using). Stir well.
Return the browned meat to the pot. Add the wine to the sauce.
Simmer:
Bring the sauce to a simmer, then reduce heat to low. Let it cook for 3-4 hours, stirring occasionally, until the meat is tender and the sauce is rich and thick.
Serve over spaghetti and a generous portion of the grated Parmesan.