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The Pallotta sisters Carla and Christine make an Italian-American traditional family meal known as "Sunday Gravy." For many Italian-American families, Sunday is a day of rest and gathering -- to the table for a family feast of assorted meats braised in marinara sauce ("gravy"). The Pallotta sisters' Sunday Gravy boasts braciole (thinly-sliced beef) stuffed with pine nuts, golden raisins, cheese and spices. They also make their favorite pork and beef meatballs. Just as you think this sounds like enough meat, the sisters brown up baby back pork ribs and sausage links to throw into their Classic Marinara sauce to simmer and cook as well. No one will be going hungry with this hearty meal! As mama would say, "mangia, mangia!"

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Serves 6-8

Ingredients

For Marinara (makes 5-6 qts)

1 cup canola oil
1 medium onion, sliced
6 cans (28 oz each) whole, peeled tomatoes (San Marzano suggested)
salt to taste
pepper to taste
basil leaves, chopped or torn

For Meatballs

1 lb ground beef (85% lean/ 15% fat)
½ lb ground pork
2 eggs
¼ cup chopped parsley
1 garlic clove, chopped
½ cup breadcrumbs
¼ cup grated Romano cheese
black pepper to taste
salt to taste

For Braciole

2 pieces "braciole" beef (6 oz each), found in Italian specialty markets
1 garlic clove, chopped
¼ cup grated Romano cheese
2 tbsp golden raisins
2 tbsp pine nuts
black pepper to taste
salt to taste
2 tbsp chopped basil

Additional Gravy Ingredients

2-4 cups canola oil to fry meat
1 rack baby back pork ribs, separated
2 links each hot & sweet Italian sausages

To Garnish

chopped parsley (optional)

How-to

Make Classic Marinara Sauce (watch the video)

Add canola oil to a saucepan over medium-high heat. Add onions and sauté onions until soft and translucent, about 5 minutes. Remove from pan and set aside. Do not discard pan with oil
Meanwhile in food processor, blend tomatoes for about 30 seconds or until just smooth
Add the pureed tomatoes to the pot with the oil. Add the cooked onions. Season with salt and pepper
Bring to a boil then lower heat and let simmer for approximately 45-60 minutes over medium-low heat, adding a few (whole or chopped) basil leaves after 45 minutes. Set aside

Make Meatballs

Mix all ingredients together in a large bowl. Form into 12-15 meatballs, about 1" - 1½" in size each. Set aside

Roll Braciole

Lay meat flat on your work surface, working with one piece at a time
Sprinkle cheese, pine nuts, golden raisins, chopped basil, garlic, salt and pepper atop both pieces of meat
Roll tightly starting at one of the short ends and fasten with butcher's twine

Brown Meat & Simmer

Heat canola oil in pan over medium-high. The amount of oil used will depend on how large your pan is -- you want the oil to reach about halfway up your meatballs and ribs when browning them
Start browning meats in batches, beginning with both pieces of rolled braciole, the ribs and meatballs. Do not overcrowd the pan
Remove meats to the large pot of marinara. Brown sausage links on all sides, about 5 minutes. Remove to marinara along with other meats
Bring to a low boil, then reduce to a simmer and cook 45 minutes
Remove meats to a plate. Cut away the butcher's twine from the braciole and slice into ½" pieces
Serve family-style with ample amounts of marinara ("gravy") on the side. Garnish with parsley if desired