What says Sunday more than spending a leisurely day in the kitchen? That's where a great Sunday Gravy recipe comes into play... it really doesn't get better than combining all of the faves - short ribs, meatballs, and sausage, oh, my! Add in some freshly made tagliatelle and you have yourself an epic Sunday cooking project.
To really deepen the flavors of the sauce, we used a combination of Muir Glen Organic Tomatoes as we built the sauce. We love these products because they're insanely fresh and really bring an authentic tomato flavor to the dish - check out these recipes for more ways to use Muir Glen Tomatoes! For now, settle in, get cozy, and dive into this Ultimate Sunday Gravy!
For the Meatballs
- 1 pound ground beef
- 1 pound ground pork
- 1/ 2 cup Panko breadcrumbs
- 1/ 2 cup whole milk
- 1/ 4 cup parsley, finely chopped
- 2 large eggs
- 2 tablespoons Parmesan cheese, finely grated
- 2 1 1/2 teaspoons kosher salt
- 1 teaspoon Simply Organic Garlic Powder
- 1 teaspoon Simply Organic Italian Seasoning
- Black pepper, freshly ground
For the Sauce
- 1 tablespoon olive oil
- 1 pound bone-in beef short ribs
- 1 (1-pound) hot Italian sausage, casings removed
- Black pepper, freshly ground, to taste
- 1 small yellow onion, chopped
- 1 medium carrot, peeled and chopped
- 1 stalk chopped celery
- 2 large cloves sliced garlic
- 1 tablespoon Simply Organic Dried Oregano
- 2 tablespoons Muir Glen Organic Tomato Paste
- 1 (28 ounce) can Muir Glen Organic Whole Peeled Tomatoes
- 1 (28 ounce) can Muir Glen Organic Pureed Tomatoes
- 1 (15 ounce) can Muir Glen Organic Petite Diced Tomatoes
- 1 cup fresh basil
- 2 Simply Organic Bay Leaves
- 2 tablespoons honey
- 1/ 2 cup dry red wine
For the Fresh Tagliatelle
- 2 1/ 4 cups all purpose flour
- 1 teaspoon kosher salt
- 3 large eggs
- 1 egg yolk
- 2 tablespoons olive oil
Preheat oven to 400°F. Make the meatballs. In a large bowl, combine all meatball ingredients and mix until combined. Measure out ½ cup portions and roll into balls. Place on a foil-lined baking sheet. Bake for 30-35 minutes, or until golden brown and an internal thermometer registers 135°F.
Make the sauce. Heat oil in a large Dutch oven over medium high heat. Season short ribs on all sides with kosher salt and black pepper. Add to Dutch oven and sear on all sides until golden brown, about 2 minutes per side. Remove with tongs and set aside. To same Dutch oven, add sausage and use a heatproof spatula to break up into crumbles. Cook until golden brown and fully cooked through, about 6 minutes. Remove with a slotted spoon and set aside. Drain all but 2 tablespoons remaining fat.
Add onions, carrot, and celery to Dutch oven and cook until onions are soft and translucent, about 8 minutes. Add garlic and oregano and cook until fragrant, about 1 minute. Add tomato paste and cook until slightly deeper in color, about 2 minutes. Deglaze with red wine and cook until half of the wine is cooked off, about 4 minutes. Add Muir Glen Whole Peeled Tomatoes, Pureed Tomatoes, and Diced Tomatoes. Bring to a boil and reduce to simmer. Return short ribs and sausage to pot, as well as meatballs. Add basil, bay leaves and honey, and cook on low until short ribs are falling off the bone tender, about 2 ½ to 3 hours. Once cooked, remove and discard bay leaves. Take short rib meat of the bone (discard bones) and return to sauce.
Meanwhile, make the fresh pasta. Add all ingredients to the bowl of a stand mixer with a dough hook and beat until fully combined, about 3 minutes. Roll dough out onto lightly floured surface and continue to knead by hand for another 5 minutes. Transfer to a plastic bag and let chill in fridge for at least 30 minutes.
Once dough has rested and sauce has completely simmered, bring a large pot of heavily salted water to a boil. Roll dough out on a lightly floured surface to a 4-in wide rectangle that will run through a pasta sheeter. Run through pasta sheeter until ⅛-inch thick. Using a fettuccine attachment (or roll up and slice thinly), create thin, long noodles. Cook pasta until tender, about 8 minutes. Drain and set aside.
In a large mixing bowl, combine pasta and red sauce. Serve in large bowls with additional basil and Parmesan immediately. Sauce will keep in an airtight container in the refrigerator for up to 5 days.