• Original Creations

    Traditional Sunday Gravy

    December 31, 2018 /

    Arguably the biggest Italian staple of them all is the Traditional Sunday Gravy.

    Just about every household has their own version of this dish, and they will all make sure you know that theirs is the best because it came from their Great Italian Grandmother or however the story goes (we get it- yours is the best ever), but for anyone looking for a standard “go-to” recipe, this one is definitely a safe bet.

    There are several variations of a typical Sunday Gravy, which all come down to the type of tomatoes and which meats you are using.

    San Marzano tomatoes are from a specific region in Italy with rich volcanic soil and are known to be the best for good reason. With low seed counts, a sweet balanced flavor, and low acidity, these plum tomatoes are the perfect choice for a red sauce.

    Traditionally, meatballs and sausage- hot or sweet (or both) are used, but for the adventurous- often times short ribs or Braciole (stuffed and rolled flank steak) are added to heighten the appeal. For this particular recipe, I am using Beef meatballs and Sweet Italian Sausage, which to me, are really all you need for a successful dish.

    While most Italian cooks toss the pasta in a thin layer of red sauce prior to the official “saucing,” and top off with a dollop of fresh Ricotta before serving, I have recently had this served in an unconventional way at a nearby restaurant (Ariane Kitchen & Bar- Verona, NJ) who toss their pasta in Ricotta first and top off with the gravy after. I think it’s safe to say, there’s no going back! Simply remove the “al dente” pasta from the cooking water into a bowl of seasoned fresh Ricotta to lightly coat the pasta. Top off with the red sauce, sausage, & meatballs and serve hot immediately or make a day ahead and let the gravy settle for maximum results. Enjoy!

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    Traditional Sunday Gravy

    Prep Time 30 minutes
    Cook Time 4 hours
    Total Time 4 hours 30 minutes
    Servings 8
    Author Sarah Goodlow

    Ingredients

    • 3 28oz Cans Organic San Marzano Plum Tomatoes Hand crushed
    • 3 TBSP Butter
    • 1.5 Cups Chicken Stock
    • 1/4 Cup Olive Oil Extra Virgin
    • 1 Yellow Onion
    • 10 Cloves Fresh Garlic Smashed & Chopped
    • 6 Links Sweet Italian Sausage Skin on
    • 12 Meatballs Beef
    • 1 TSP Sugar
    • 3 Fresh Basil Leaves
    • Salt, Pepper, Crushed Red Pepper, & Onion Powder To taste
    • Fresh Seasoned Ricotta For topping

    Beef Meatballs

    • 2 LB Ground Beef 80/20
    • 1 Cup Grated Parmesan Cheese
    • 4 Cloves Fresh Garlic Minced
    • 2 Cups Seasoned Italian Breadcrumbs
    • 2 Eggs
    • 1 Oz Olive Oil Extra Virgin
    • 5-7 Leaves Fresh Basil Chopped
    • 1/4 Cup Fresh Parsley Chopped
    • 1/4 Cup Half & Half
    • 1 TSP Garlic Salt
    • 1.5 TSP Onion Powder
    • 2 TSP Salt To taste
    • 1 TSP Black Pepper To taste

    Instructions

    1. FOR MEATBALLS: Combine all “dry” ingredients together (including garlic & herbs) until well blended. Incorporate mixture with ground beef and add in eggs, oil, and half & half until evenly combined- being careful not to overwork or over-handle the meatballs and form into golf-ball sized spheres. For best results, bring all of the ingredients to room temperature before forming the meatballs. Bake meatballs for 15-20 minutes in a 350 degree oven. 

    2. In a large silver or dutch oven pot over medium-high heat, drizzle with olive oil and brown sausage on all sides. Remove onto a paper towel lined plate and set aside.  

    3. Add onion, garlic, & 1 TBSP of butter to the same pot, keeping the remaining oil and stirring continuously to prevent burning. While the garlic and onions are cooking, hand crush the tomatoes and pour into the pot once the garlic and onions have begun to turn a light golden brown. Reduce heat to very low. 

    4. Once sauce has begun to warm through, add meatballs and sausage back in along with the onion powder, salt, pepper, sugar, chicken stock, and remaining butter. 

    5. For the remaining 3.5-4 hours, adjust seasoning as necessary. If gravy is too acidic, add butter, chicken stock, and/or sugar (carefully) as necessary until desired taste is achieved. Add fresh basil leaves in during the last half hour. 

    6. Serve over choice of pasta with fresh Ricotta and grated Parmesan cheese. 

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  • Original Creations

    Bucatini with Cherry Tomatoes

    April 13, 2018 /

    This recipe, without question, has to be one of my top five favorite dishes to make (okay, and eat). That said, it also happens to be one of the easiest. This usually results in me making it FAR too often, but I somehow never tire of it. 

    Because this recipe for Bucatini with Cherry Tomatoes is one of my favorites, I wanted to share it with all of you!

    One of the best parts of this dish is that although it is pasta, the sauce is so light, that it doesn’t feel like a guilty pleasure (although it definitely satisfies as one)! Alternatively, if you’re looking for a healthier option, the tomato mixture works exceptionally well over grilled chicken too!

    Start to end, this dish takes only 15 minutes to make and smells incredible. It also acts as a great base for other dishes (i.e Zuppa di Pesce, etc.), so it’s a great recipe to keep on file in case you want to take it up a notch.

    While just about any pasta will do (whatever you have in the house is fine), I find that Bucatini works really well in this dish and gives it the right texture that brings it all together. For that reason, I always make sure to have the Bucatini and Cherry/Grape Tomatoes in the house so I can throw this together in a hurry on those nights I’m crunched for time, but still prefer a home cooked meal over ordering takeout. 

    Bucatini with Cherry Tomatoes
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    Ingredients
    1. 1 LB Bucatini (or other type of pasta)
    2. 1/4 Cup Extra Virgin Olive Oil
    3. 4 Cloves Fresh Garlic
    4. 18oz Pack Cherubs "Heavenly Salad Tomatoes"
    5. 1/4 Cup White Wine
    6. 1/4 Cup Chicken Stock
    7. 1 TBSP Butter
    8. 2-3 Fresh Basil Leaves
    9. Salt & Pepper (to taste)
    10. Fresh Grated Parmesan Cheese (for topping)
    Instructions
    1. Boil a pot of salted water and cook pasta to package instructions. Drain & set aside.
    2. Slice tomatoes in half. Smash garlic & slice thinly.
    3. In a medium frying pan, add olive oil. Once hot, add in garlic and cook until light golden brown, stirring often. Add white wine, and cook until reduced. Add tomatoes & chicken stock and bring to a simmer. Add butter and cook until tomatoes begin to break down and make a sauce (but still retain their shape). Toss in fresh basil, salt, & pepper. Once the basil wilts, add cooked pasta to the tomato mixture until coated well- 1-2 minutes. Transfer into a serving dish. Top with more basil, black pepper, & (if desired) Parmesan Cheese. Enjoy!
    Notes
    1. White Wine Preference: Sutter Home Chardonnay
    saristotle https://saristotle.com/

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