Mario Batali Sunday Gravy Recipe
Mario Batali's Sunday Gravy is a classic Italian dish that has been passed down through generations. It's a hearty tomato sauce that is simmered for hours and filled with delicious meats and vegetables. The result is an incredibly flavorful meal that can be served over your favorite pasta or rice.
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Servings: 8 people
Calories: 468kcal
Equipment
- Large Bowl
- wooden spoon
- stove
- large pan(optional)
Ingredients
For Tomato Sauce
- 1 chopped Spanish onion
- 2 bay leaves
- 1/2 bottle red wine, full boiled
- 2 chopped garlic
- 2 cups sliced shiitake, mushrooms, and oyster
- 1 fresh rosemary
- 1 tbsp thyme
- Crushed tomatoes
- Pepper and salt
- 2 small carrots, finely diced
For Meatballs
- 1/2 cup seasoned bread crumbs
- 1 diced large Spanish o
- 2 tsp chopped parsley leaves
- 1 lb ground pork
- 1 tsp grill seasoning
- 2 tsp balsamic vinegar
For Stuffed Chicken
- 3 chicken breast pieces, thin cut, pounded flat
- Toothpicks
- 1 red peeled, seeded, and roasted pepper
- 6 basil leaves
- 3 tsp goat cheese
Other Meats
- 4 Italian sausage
- Lasagna sheets
- 1 lb pork loin, filled with garlic cloves
- Beef with bone
- Boiled eggs
Instructions
- Heat a large pot or Dutch oven over medium heat. Add the Spanish onions, bay leaves, and garlic and cook for about five minutes until the onion is softened and lightly browned.
- Add wine to the Dutch oven and increase the heat to high. Boil for 5 minutes, stirring occasionally, until reduced by half.
- Add mushrooms, oysters, rosemary and thyme to the pot. Stir well and cook for about 10 minutes until the vegetables are soft.
- Add crushed tomatoes to the pot and season with pepper and salt. Reduce heat to low and simmer uncovered for one hour until thickened.
- Meanwhile, make the meatballs. In a large bowl combine bread crumbs, onion, parsley and pork. Mix well with your hands and form small balls. Place them in the fridge for 15 minutes to firm up.
- Heat a large skillet over medium heat and add 1 tablespoon of extra virgin olive oil. Add the meatballs and cook for about 10 minutes turning every few minutes, until fully cooked.
- Make the stuffed chicken: Cut each chicken breast in half lengthwise to create four pieces of thin cutlets. Place a red pepper strip on top of each piece of chicken, followed by two basil leaves and one teaspoon of goat cheese. Roll up the chicken pieces and secure with toothpicks.
- Heat a second large skillet over medium heat and add 1 tablespoon of extra virgin olive oil. Add the stuffed chicken rolls to the pan and cook for about 10 minutes, flipping once, until golden brown and cooked through.
- In a third skillet over high heat, cook the Italian sausage and pork loin filled with garlic cloves. For the beef add boiling water to a medium pot over high heat and simmer for about 30 minutes.
- Assemble the Sunday gravy: Place all cooked meats (meatballs, stuffed chicken, Italian sausage, pork loin and beef) in the pot of tomato sauce. Add lasagna sheets and boiled eggs and season with salt and pepper if needed. Simmer for 15 minutes until everything is heated through.
- Serve warm over pasta of your choice.
Notes
- Use fresh herbs when possible to enhance the flavor of the gravy.
- If you don't have all the ingredients listed, feel free to substitute with what you have on hand.
- For a vegetarian version, leave out the meat and add your favorite vegetables like zucchini or eggplant.
- You can also freeze any leftovers for up to 3 months.