Meat Gravy

Name: Meat Gravy
Prep time: 6 h 30 min
Cook time: 6 h 30 min
Total time: 6 h 30 min
Yield: 30
Cuisine: Global
Ingredients: 8 leaves basil, chopped; 907 grams beef oxtails, cut into pieces; 794 grams Italian-style whole peeled tomatoes; 59 milliliters extra virgin olive oil; 24 cloves garlic, peeled and lightly cracked into large pieces (divided); 30 servings fresh ground black pepper to taste; 454 grams hot Italian sausage, casings removed; 454 grams sweet Italian sausage, casings removed; 1 kilograms pork shoulder roast; 907 grams pork spareribs; 1 pinch crushed red pepper flakes; 2 teaspoons salt, or to taste; 510 grams tomato paste; 118 milliliters Burgundy wine or other dry red wine

Meat Gravy might be just the sauce you are searching for. This recipe serves 30. One serving contains 337 calories, 20g of protein, and 26g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and primal diet. If you have burgundy wine, tomatoes, pepper flakes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 6 hours and 30 minutes.

Instructions

Heat the olive oil in a large pot over medium-low heat.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Place the pork shoulder in the center of the pot and arrange 4 or 5 garlic cloves around the sides of the pan.

Ingredients you will need

Whole Garlic Cloves

Pork Shoulder

Equipment you will use

Frying Pan

Pot

Brown the pork roast on all sides and transfer to a large baking dish; remove garlic cloves from pot with a slotted spoon and transfer to a bowl. Repeat the process, browning pork spareribs, oxtails, and lamb shank, adding about 4 cloves of cracked garlic with each batch of meat, and transferring meats to the baking dish.

Ingredients you will need

Pork Spare Ribs

Garlic

Pork Roast

Oxtail

Clove

Lamb

Meat

Equipment you will use

Slotted Spoon

Baking Pan

Bowl

Pot

Transfer each batch of garlic cloves to the bowl when cooked.

Ingredients you will need

Whole Garlic Cloves

Equipment you will use

Bowl

While the meats are cooking, strain the cans of tomatoes and their juice. Use a food mill or press the tomatoes through a colander to remove all of the seeds and extra pulp. Discard seeds and pulp and transfer strained tomatoes to a large bowl; set aside.

Ingredients you will need

Tomato

Juice

Seeds

Equipment you will use

Colander

Bowl

Cook the sausage in the olive oil in the same pot over medium heat until browned, breaking it up with a wooden spoon as it cooks, until no longer pink, 10 to 12 minutes.

Ingredients you will need

Olive Oil

Sausage

Equipment you will use

Wooden Spoon

Pot

Transfer the cooked sausage to a large bowl and refrigerate while you complete the next steps. When all of the sausage is browned, return the reserved garlic cloves to the pot and stir in tomato paste, salt, black pepper, and red pepper flakes.

Ingredients you will need

Red Pepper Flakes

Whole Garlic Cloves

Black Pepper

Tomato Paste

Sausage

Salt

Equipment you will use

Bowl

Pot

Stir the tomato paste with a wooden spoon, scraping up the browned bits of meat in the pot. There will be a buildup of juices in the baking dish where the meats are resting; pour this liquid into the pot.

Ingredients you will need

Tomato Paste

Meat

Equipment you will use

Wooden Spoon

Baking Pan

Pot

Add the Burgundy wine and cook, stirring occasionally, until most of the liquid has evaporated, about 15 minutes.

Ingredients you will need

Wine

Pour in the strained tomatoes and juice and stir in the basil. Cover the pan and bring the sauce to a boil, stirring occasionally.

Ingredients you will need

Tomato

Basil

Juice

Sauce

Equipment you will use

Frying Pan

Remove the lid and add the cooked pork shoulder, pork ribs, oxtails, and lamb shank. Reduce the heat to low and simmer, stirring occasionally, for 4 to 5 hours. (If you're adding braciole, see Cook's Note.)

Ingredients you will need

Pork Shoulder

Pork Ribs

Oxtail

Lamb

Remove the pork shoulder, pork spareribs, oxtails, and lamb shank. When cool enough to handle, remove the meat from the bones and finely chop it. Return meats to the pot of sauce and discard the bones.

Ingredients you will need

Pork Spare Ribs

Pork Shoulder

Oxtail

Sauce

Lamb

Meat

Equipment you will use

Pot

Stir the cooked sausage into the sauce; simmer for an additional 1 hour. Taste the sauce and adjust the seasonings.

Ingredients you will need

Seasoning