Slow-Cooker Sunday Gravy Recipe

Serves: 6 Save

Ingredients (35)

  • For the Meatballs:
  • 1 large egg
  • 1/4 cup homemade or store-bought low-sodium chicken stock
  • 1/4 teaspoon unflavored gelatin
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1/3 cup finely grated Parmesan cheese
  • 1/2 cup breadcrumbs
  • Kosher salt and freshly ground black pepper
  • For the Braciole, Italian Sausage and Pork Ribs:
  • 1/3 cup breadcrumbs
  • 1/4 cup finely grated Pecorino or Parmesan cheese, plus additional for garnish
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 2 tablespoons minced fresh flat-leaf parsley leaves
  • 5 tablespoons olive oil, divided
  • 1 small flank steak, about 1 1/2 pounds flank steak, cut in half crosswise (against the grain)
  • 1 pound (about 5 links) Italian sausage, split in half crosswise
  • 3/4 pound country-style pork ribs
  • For the Sauce:
  • 1 large yellow onion, finely chopped (about 1 1/2 cups)
  • 1 stalk celery, finely chopped (about 3/4 cup)
  • 1 large carrot, peeled and finely chopped (about 1 cup)
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 2 1/2 tablespoons tomato paste
  • 1/2 cup dry red wine
  • 2 1/2 cups homemade or store-bought low-sodium chicken stock
  • 3 bay leaves
  • 4 sprigs fresh thyme
  • 1 (28-ounce) can whole peeled tomatoes, crushed in a food processor or with a stick blender to a rough puree
  • 1/2 tablespoon balsamic vinegar
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup chopped fresh basil leaves
  • 1 pound pasta, either tube-shaped or spaghetti, cooked al dente

Directions

Learn how to make this recipe at Serious Eats