Here’s something for a cool, Fall weekend. I used to make this at Tappan Out Pizza, when I was closed on Sundays. Mama Areola’s Sunday Gravy 2 pounds boneless beef chuck roast4 tablespoons olive oil, divided1 pound uncooked sweet or hot Italian sausage links6 cloves garlic4 large sprigs fresh basil4 tablespoons tomato paste2 (28-ounce) cans whole peeled tomatoes, preferably San Marzano1 1/2 teaspoons kosher salt, plus more as needed1 teaspoon granulated sugar, plus more as needed1/4 teaspoon freshly ground black pepper, plus more as neededCooked spaghetti, for serving Step 1:Cut 2 pounds boneless beef chuck into 4 pieces.Heat 1 tablespoon of the olive oil in a large heavy-bottomed pot over medium-high heat until shimmering.Add the chuck and sear until golden-brown all over, 8 to 10 minutes total.Transfer to a plate.Step 2:Reduce the heat to medium.Add 1 tablespoon of the olive oil and 1 pound uncooked sweet or hot Italian sausage links to the pot.Sear until golden-brown all over, about 5 minutes total.Transfer to the plate with the chuck.Step 3:Remove the pot from heat and let cool slightly, about 2 minutes.Meanwhile, finely chop 5 garlic cloves (about 2 tablespoons) and pick the leaves from 3 to 4 large fresh basil sprigs until you get 1/4 packed cup.Step 4:Return the pot to medium heat, add the remaining 2 tablespoons olive oil, and heat until shimmering.Add the garlic and cook, stirring frequently, until light golden-brown, about 1 minute.Step 5:Add 3 tablespoons tomato paste and continue to cook, stirring frequently, until the tomato paste has darkened in color, about 1 minute.Step 6:Pour 2 (28-ounce) cans whole peeled tomatoes and their juices.Fill half of one of the empty tomato cans with water and pour the water into the pot.Using a wooden spoon or potato masher, break up the tomatoes into small bits.Add the basil leaves and season with 1 1/2 teaspoons kosher salt, 1 teaspoon granulated sugar, and 1/4 teaspoon black pepper.Step 7:Increase heat to medium-high and bring the sauce to a rapid simmer.Return the chuck, sausages, and any accumulated juices to the pot.Reduce the heat to low and partially cover the pot.Gently simmer, stirring occasionally, until the chuck is falling apart, 3 1/2 to 4 hours.Step 8:Transfer the chuck and sausages to a clean cutting board or plate.Shred the chuck with two forks into bite-sized pieces and cut the sausages into thick slices on a slight diagonal; return both to the sauce. (Alternatively, leave the meat whole and transfer to a platter, and use the sauce to sauce the pasta, serving the meat on the side for individuals to add to their plate and shred or cut as they want.)Step 9:Taste and season the sauce with more kosher salt and black pepper as needed.If the sauce tastes too tangy or acidic, add more granulated sugar 1/2 teaspoon at a time.Serve the sauce over cooked spaghetti.Mama Areola’s Sunday Gravy
Here’s something for a cool, Fall weekend. I used to make this at Tappan Out Pizza, when I was closed on Sundays. Mama Areola’s Sunday Gravy 2 pounds boneless beef chuck roast4 tablespoons olive oil, divided1 pound uncooked sweet or hot Italian sausage links6 cloves garlic4 large sprigs fresh basil4 tablespoons tomato paste2 (28-ounce) cans whole peeled tomatoes, preferably San Marzano1 1/2 teaspoons kosher salt, plus more as needed1 teaspoon granulated sugar, plus more as needed1/4 teaspoon freshly ground black pepper, plus more as neededCooked spaghetti, for serving Step 1:Cut 2 pounds boneless beef chuck into 4 pieces.Heat 1 tablespoon of the olive oil in a large heavy-bottomed pot over medium-high heat until shimmering.Add the chuck and sear until golden-brown all over, 8 to 10 minutes total.Transfer to a plate.Step 2:Reduce the heat to medium.Add 1 tablespoon of the olive oil and 1 pound uncooked sweet or hot Italian sausage links to the pot.Sear until golden-brown all over, about 5 minutes total.Transfer to the plate with the chuck.Step 3:Remove the pot from heat and let cool slightly, about 2 minutes.Meanwhile, finely chop 5 garlic cloves (about 2 tablespoons) and pick the leaves from 3 to 4 large fresh basil sprigs until you get 1/4 packed cup.Step 4:Return the pot to medium heat, add the remaining 2 tablespoons olive oil, and heat until shimmering.Add the garlic and cook, stirring frequently, until light golden-brown, about 1 minute.Step 5:Add 3 tablespoons tomato paste and continue to cook, stirring frequently, until the tomato paste has darkened in color, about 1 minute.Step 6:Pour 2 (28-ounce) cans whole peeled tomatoes and their juices.Fill half of one of the empty tomato cans with water and pour the water into the pot.Using a wooden spoon or potato masher, break up the tomatoes into small bits.Add the basil leaves and season with 1 1/2 teaspoons kosher salt, 1 teaspoon granulated sugar, and 1/4 teaspoon black pepper.Step 7:Increase heat to medium-high and bring the sauce to a rapid simmer.Return the chuck, sausages, and any accumulated juices to the pot.Reduce the heat to low and partially cover the pot.Gently simmer, stirring occasionally, until the chuck is falling apart, 3 1/2 to 4 hours.Step 8:Transfer the chuck and sausages to a clean cutting board or plate.Shred the chuck with two forks into bite-sized pieces and cut the sausages into thick slices on a slight diagonal; return both to the sauce. (Alternatively, leave the meat whole and transfer to a platter, and use the sauce to sauce the pasta, serving the meat on the side for individuals to add to their plate and shred or cut as they want.)Step 9:Taste and season the sauce with more kosher salt and black pepper as needed.If the sauce tastes too tangy or acidic, add more granulated sugar 1/2 teaspoon at a time.Serve the sauce over cooked spaghetti.