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Slow-Cooker Sunday Gravy Recipe
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