North End Sunday Gravy

Name: North End Sunday Gravy
Total time: 360
Yield: 12
Ingredients: ¼ cup olive oil; 2 pork neck bones; 1 country-style pork rib; 1 (8 ounce) beef chuck in 1 piece; 1 beef rib, or more to taste; 1 lamb shank; ¼ cup olive oil; 1 pinch dried basil, or to taste; 1 pinch dried mint, or to taste; 1 pinch red pepper flakes, or to taste; 1 onion, chopped; 1 clove garlic, minced; 1 (12 ounce) can tomato paste; 2 (28 ounce) cans crushed tomatoes; 7 cups water, or as needed; 2 pinches dried basil; 2 pinches dried mint; 2 pinches crushed red pepper flakes; salt and ground black pepper to taste; 2 tablespoons olive oil; 1 pound bulk Italian sausage; ½ tablespoon white sugar, or to taste; 1 pound ground beef; ¼ pound ground pork; 2 eggs; ½ cup milk; 1 cup Italian bread crumbs; ½ cup chopped Italian flat leaf parsley; ¼ cup grated Parmesan cheese; 1 clove garlic, minced

Recipe by owensjo from allrecipes.com

6 Hr.

Ingredients

12 servings

•

¼ cup olive oil
•

2 pork neck bones
•

1 country-style pork rib
•

1 (8 ounce) beef chuck in 1 piece
•

1 beef rib, or more to taste
•

1 lamb shank
•

¼ cup olive oil
•

1 pinch dried basil, or to taste
•

1 pinch dried mint, or to taste
•

1 pinch red pepper flakes, or to taste
•

1 onion, chopped
•

1 clove garlic, minced
•

1 (12 ounce) can tomato paste
•

2 (28 ounce) cans crushed tomatoes
•

7 cups water, or as needed
•

2 pinches dried basil

•

2 pinches dried mint
•

2 pinches crushed red pepper flakes
•

salt and ground black pepper to taste
•

2 tablespoons olive oil
•

1 pound bulk Italian sausage
•

½ tablespoon white sugar, or to taste
•

1 pound ground beef
•

¼ pound ground pork
•

2 eggs
•

½ cup milk
•

1 cup Italian bread crumbs
•

½ cup chopped Italian flat leaf parsley
•

¼ cup grated Parmesan cheese
•

1 clove garlic, minced
•

1 ½ teaspoons olive oil

Instructions

Heat 1/4 cup olive oil in a stockpot over medium heat. Cook neck bones, country-style pork rib, beef chuck, beef rib, and lamb shank in hot oil, turning regularly, until browned on all sides, 7 to 10 minutes. Remove all the meat to a large bowl.
Pour another 1/4 cup olive oil into the stockpot and heat over medium heat; stir a pinch of basil, a pinch of mint, and a pinch of red pepper flakes into the oil. Cook and stir onions in hot oil until translucent, about 5 minutes. Add garlic; cook and stir 1 minute more. Stir the tomato paste into the onion mixture until incorporated. Pour crushed tomatoes and water into the mixture and bring to a low boil. Add an additional 2 pinches each of basil, mint, and red pepper flakes. Season with salt and black pepper.
Return the browned meats to the tomato mixture; bring to a simmer and cook, stirring every 15 minutes, for 2 1/2 hours. Remove the neck bones and discard.
Heat 2 tablespoons olive oil in a skillet over medium heat. Crumble Italian sausage into the skillet; cook and stir until crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease. Stir sausage into the tomato sauce with sugar. Return the sauce to a simmer and cook another 1 1/2 hours.
Mix ground beef, ground pork, eggs, milk, Italian bread crumbs, parsley, Parmesan cheese, and garlic with your hands in a large bowl until evenly mixed; shape into 2-inch balls.
Heat 1 1/2 teaspoons in a skillet over medium heat. Cook the meat balls in hot oil until evenly browned, 5 to 7 minutes.
Add meatballs to the tomato sauce. Cook at a simmer for 1 hour, adding water as needed to keep sauce from becoming too thick. Remove stockpot from heat; let sit 2 to 3 minutes. Skim and discard any fat from the top of the sauce.