Emulsifier Free Sunday Gravy
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Learn more →Ingredients
8 servings
For the meatballs
- ½ lb ground beef (80/20)
- ½ lb ground pork
- ½ cup plain breadcrumbs
- ¼ cup whole milk
- 1 large egg
- ¼ cup finely grated pecorino romano
- 3 cloves garlic, minced
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp olive oil, for browning
For the sauce
- 1 ½ lb pork spare ribs or country-style pork ribs, cut into individual ribs
- 1 lb sweet italian sausage links
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 5 cloves garlic, thinly sliced
- 2 tbsp tomato paste
- ½ cup dry red wine
- 2 cans (28 oz each) crushed san marzano tomatoes
- 1 can (28 oz) whole peeled san marzano tomatoes, crushed by hand
- 1 tsp dried oregano
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper
- 1 tsp sugar (optional)
- 8–10 fresh basil leaves
For serving
- freshly grated pecorino romano or parmigiano-reggiano, for serving (optional)
Instructions
- 1
In a large mixing bowl, combine the breadcrumbs and milk and let stand for 2 minutes until the breadcrumbs absorb the milk. Add the ground beef, ground pork, egg, Pecorino Romano, minced garlic, parsley, 1 tsp salt, and 1/2 tsp black pepper. Mix with your hands until just combined — stop as soon as no streaks of breadcrumb remain. Roll into balls about 1 1/2 inches in diameter (roughly 16 meatballs).
- 2
Heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the meatballs in a single layer without crowding (work in two batches if needed) and sear, turning every 2 minutes, until browned on at least 3 sides, about 6–8 minutes total. The meatballs will not be cooked through at this stage. Transfer to a plate and set aside.
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