Well now, let me tell ya ’bout this here Sunday Gravy, what folks call “Sopranos Gravy” too. Ain’t nothing fancy, but it sure makes your belly happy. If you ever watched that TV show, The Sopranos, you’d know they got a big ol’ pot of this stuff sittin’ on the stove every Sunday. And let me tell ya, it ain’t just ’cause it’s Sunday – it’s ’cause it takes time, patience, and a whole lotta love to cook it right. It’s a dish passed down from them old country folks, and it’s full of meat and tomato sauce, slow-cooked to perfection. You might think it’s just a regular old sauce, but no ma’am, it’s a feast on its own.
Now, why do they call it “Sunday Gravy” you ask? Well, it’s ’cause back in the day, the good folks would make this sauce on Sundays when they had all day to cook it up. They’d get up early, get the stove goin’, and let it simmer all day long. By the time supper came around, that sauce would be rich and flavorful, ready to be ladled over some pasta and served with a big ol’ plate of meat. I reckon that’s how it got the name “Sunday Gravy”—it was a meal that took time, and you couldn’t rush it.
Now, y’gotta understand somethin’ about this gravy. It’s not like them store-bought sauces you grab off the shelf, no ma’am. This gravy’s got meat in it. Not just a little meat, but big ol’ chunks of pork and veal, all stewin’ and cookin’ slow. You take your pork neck bones, some veal stew meat, and a few other cuts of meat that make your mouth water just thinkin’ about it. You throw them into the pot with some good olive oil and let ’em brown up real nice.
Here’s a rundown of what you need for the gravy:
- 2 tablespoons olive oil
- 1 pound of pork neck bones or pork spareribs (whatever you can get your hands on)
- 1 pound of veal stew meat or 2 veal shoulder chops
- Some Italian sausage, either plain or with fennel if you want a little extra flavor
- A couple cans of crushed tomatoes
- Spices like garlic, basil, and a pinch of salt
Now, don’t go skippin’ any of this. Every piece of meat adds its own flavor, and when you let it all cook down together, that’s where the magic happens. You want that meat to get real tender, fallin’ off the bone almost, before you start throwin’ your pasta in the mix. And I tell ya, there ain’t nothin’ like a plate of pasta tossed in that rich, meaty gravy.
Once your meat’s browned up real nice, you pour in them crushed tomatoes, add your seasonings, and let it all simmer on low heat. This is where you gotta be patient. The longer it cooks, the better it gets. You let it bubble away for hours, stirrin’ it now and then, makin’ sure it don’t burn on the bottom. If you’re lucky, you got a big ol’ pot like the ones my grandma used to use, and the gravy’ll just keep gettin’ thicker and tastier as it cooks. If you’re real fancy, you might throw in some red wine too, but I reckon that’s optional. Some folks say it makes the gravy even better, but I don’t mind it without.
Now, once your gravy’s done, you gotta serve it proper. You take that pasta – spaghetti’s usually the best choice – and cook it ’til it’s just right, not too soft but not too hard. Then you spoon that Sunday Gravy all over it, and don’t be shy. You want every last bit of that gravy soaking into the pasta. And for the meat? Well, you just pile it on top, and make sure there’s enough for everybody sittin’ at the table. After all, Sunday dinners are about family, and there’s always room for one more plate.
Some folks, they even make a whole day of it. They’ll start the gravy in the mornin’, then while it’s cookin’, they’ll get the house ready, set the table, and maybe even make a little salad to go with the meal. And when the gravy’s ready, everyone gathers ’round, puts their napkins on their laps, and digs in. It’s the kind of meal that brings folks together, and that’s what Sundays are all about.
But don’t take my word for it. Try makin’ this Sunday Gravy yourself. It’s easy once you get the hang of it, and it’s so much better than what you get at the store. It’ll fill your house with the smell of home-cooked goodness, and make you feel like you’re sittin’ down at a big ol’ Italian family dinner. Just make sure you save room for seconds, ‘cause once you taste this, you won’t want to stop eatin’.
So go on, get your apron on, and start cookin’ up some Sunday Gravy. It’s the kind of meal you’ll make over and over, and before you know it, your whole family’ll be askin’ for it every week. Just remember, slow and steady wins the race, and that gravy’s best when it’s given time to work its magic!
Tags：[Sunday Gravy, Sopranos Sunday Gravy, Italian Sunday Sauce, Sunday Dinner, Slow Cooked Gravy, Family Dinner, Spaghetti Gravy Recipe, Traditional Italian Gravy, Soprano’s Recipe]
