Grandma’s Gravy and Meatballs

Last weekend Chef Matt taught a sauce making class here at Del Posto. This is one of his well-loved recipes, which he learned from his Nonna. Scroll down for some photographs from the class! You can see the upcoming classes to the right.

Grandma’s Gravy and Meatballs

Gravy

Tomatoes                                        4 28oz cans, pureed
Tomato paste                                 4½ oz
Onion, small dice                           1 medium
Garlic, smashed                             5 cloves
Red wine                                         ½ cup
Sweet Italian sausage links          3 ea
Spicy Italian sausage links           3 ea
Beef shortrib                                 ½ lb

1. In a large pot, over medium-high heat, brown the short ribs and sausages on all sides in about two tablespoons of olive oil. Once brown, remove from pan and set aside.
2. Toast the garlic in the same pot until golden brown. Add the diced onions and cook until soft and translucent.
3. Add the tomato paste, and cook for five minutes.
4. Add the red wine, and reduce mixture back to a paste. Add the pureed tomatoes, and put the short ribs back in the pot. Simmer for 1 to 2 hours, or until the short ribs are tender.
5. Add the cooked meatballs with all of the their juices, and the reserved sausages. Season with salt and sugar.
6. Simmer for 30 minutes before serving. Finish with fresh basil.

Meatballs

Ground beef                                   1 lb
Ground pork                                   1 lb
Pecorino cheese, grated               1 cup
Parmesean cheese, grated           1 cup
Parsley, chopped                           3 tablespoons
Garlic, minced                               3 cloves
Bread                                              ½ loaf
Milk                                                1 cup
Eggs                                               4 each
Salt and pepper to taste

1. Pre-heat the oven to 350 degrees F.
2. Pick out the interior of the bread, and rough cut. You do not want any of the crust. Soak the bread innards in milk until soft.
3. Squeeze all of the milk out of the soaked bread, and discard the milk.
4. In a large bowl, combine the soaked bread will all of the remaining ingredients. Mix to incorporate well, and let sit for twenty minutes on the counter, covered.
5. Roll the meat into balls, and bake on a baking sheet for about 25 minutes.

 

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See you at Matt’s next class!!

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