Rye Free Sunday Gravy

Total time3 hr 40 min

Prep time40 min

Cook time3 hr

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Ingredients

8 servings

For the meatballs

½ lb ground beef (80/20)
½ lb ground pork
½ cup plain breadcrumbs
Jason Bread Crumbs Plain - 15 Oz O Organics Bread Crumbs Plain - 9 Oz Bimbo Bread Crumbs, Original El Mexicano Pan Molido Bread Crumbs Pope Brand Bread Crumbs, Plain
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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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