Sit down and chill with Nick Leibman as he guides you through some cheap, and relatively healthy meals. Today’s recipe is Sunday Sauce/Gravy. A big family meal consisting of tomato sauce with slow cooked pork, veal and meatballs. Enough to feed a family of 4 with plenty of leftovers!
-One large pot
Food Stuff: Veg
-A whole white onion
-Bushel of basil and parsley
-4 400-gram canned tomatoes (whole plum if possible)
Food Stuff: Meat
-Half a Kilogram of veal
-half a kilo of pork neck meat with the bones
-Half a kilo of Italian sausage
-about 12 pork, beef or veal meatballs.
-Salt and paper to taste
-Bottle of Red Wine (Optional)
-Heel of parmesan
Peel and chop parsley and place into bowl. Roughly cut onion and place in separate bowl. Open cans of tomato and place in large mixing bowl crush them between your fingers.
Lightly oil a large pot with olive oil and set the stovetop to high. Once the oil begins to lightly smoke add your pork neck meat and sear well. While the pork is browning lightly season with salt and pepper. Turn the pork with a pair of tongs to ensure even browning. Remove pork and place in bowl and repeat searing steps with the veal. If assuages are flavored (Sweet Italian) do not worry about seasoning.
After all meats are seared pour a cup and half of red wine into the pot. Stir and scrape vigorously to remove all brown bits from the bottom. Immediately after deglazing. If red wine is unavailable a small amount of red or white vinegar works well. Reduce heat to medium high
Add onions and garlic into the pan and stir until onions are translucent. When onions are nice and see through add the chopped basil and parsley and stir for 1-2 minutes.
Now add your crushed tomatoes and one cup of water into the pot. Incorporate the seared meat and bring the pot to a simmer. If available add the armesan heel to the sauce as well.
Reduce the heat to low and bring the pot to a simmer. Set a timer for 2 hours and ensure to stir the sauce every 15 to 20 minutes
Once the two hours are up. Heat up a frying pan with a bit of oil on medium high heat. Sear the meatballs on both sides and add to the sauce. Let the sauce simmer for an additional 30 minuets.
To serve: Removed stewed meat onto a nice platter. Put a serving of pasta onto a plate and spoon some sauce on the pasta. Finally add some of the meat on the plate. Optionally add some parmesan cheese and enjoy!
Producer: Nick Leibman
Image: Nick Leibman
Created during COVID 19