Savor the Jersey Sunday Gravy
Experience the comforting flavors of New Jersey Italian cuisine with this rich and hearty Sunday Gravy recipe. It's a cherished tradition that showcases the essence of slow-cooked meats and fresh vegetables. With tender pork neck bones and chuck roast simmered in a robust tomato sauce, each bite is a celebration of family and friendship. Serve it tossed with your choice of pasta and enjoy with hearty bread, salads, and a glass of rich red wine, making it an ideal dish for family gatherings and special occasions. Let the warmth of this dish bring back memories of shared meals and laughter around the table.
6
Servings
N/A
Calories
13
Ingredients
Ingredients
Olive oil
1 tablespoon (None)
Pork neck bones
1 1/2 lbs (None)
Chuck roast
1/2-1 lb (Cut into chunks)
Onion
3/4 cup (Chopped fine)
Carrot
1/2 cup (Chopped fine)
Celery
1/2 cup (Chopped fine)
Garlic
1 tablespoon (Minced)
Crushed tomatoes
2 (28 ounce) cans (None)
Dry red wine
1 cup (None)
Beef bouillon cube
1 (None)
Dried basil
1 teaspoon (None)
Dried oregano
1/4 teaspoon (None)
Salt
1/2 teaspoon (None)
Instructions
1
In a large, heavy-bottomed pot, heat the olive oil over medium-high heat. Add pork neck bones and chuck roast, browning them all over for 10-20 minutes until a deep color is achieved. Once browned, remove the meat with a slotted spoon and set aside.
2
In the same pot, add the finely chopped onion, carrot, celery, and minced garlic, stirring frequently. Sauté for about 10 minutes until the vegetables are tender and fragrant. For a smoother sauce, blend the vegetables in a food processor until finely grated before adding them to the pot.
3
Return the browned meats to the pot and add the crushed tomatoes, red wine, beef bouillon cube, dried basil, dried oregano, and salt. Stir well to combine.
4
Bring the sauce to a boil, then reduce the heat to low. Cover partially and let it simmer for 2 hours, stirring occasionally, until the meat is tender and the gravy thickens.
5
To serve, remove the meat and divide it into a separate bowl. Toss the gravy with your choice of cooked pasta, serving the rest in a bowl at the table. Don't forget to accompany the dish with hard rolls, grated pecorino Romano cheese, and a refreshing salad. Pour yourself a glass of red wine and enjoy this delightful meal with family and friends!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savor the Jersey Sunday Gravy?
It is a rich and hearty New Jersey Italian recipe featuring slow-cooked pork neck bones and chuck roast in a robust tomato sauce.
What meats are required for this recipe?
This recipe calls for 1.5 lbs of pork neck bones and 1/2 to 1 lb of chuck roast cut into chunks.
How long does it take to brown the meat?
The pork neck bones and chuck roast should be browned over medium-high heat for 10-20 minutes until a deep color is achieved.
What vegetables are used in the base of the sauce?
The sauce base includes finely chopped onion, carrot, celery, and minced garlic.
How can I achieve a smoother sauce consistency?
For a smoother sauce, you can blend the onion, carrot, and celery in a food processor until finely grated before adding them to the pot.
What kind of wine should I use for Jersey Sunday Gravy?
The recipe specifies using 1 cup of dry red wine to add depth to the tomato sauce.
How long should the gravy simmer?
The sauce should simmer on low heat for 2 hours, or until the meat is tender and the gravy has thickened.
Should the pot be covered while simmering?
The pot should be partially covered while the sauce simmers for 2 hours.
How many servings does this recipe provide?
This recipe makes approximately 6 servings.
What type of tomatoes are used?
The recipe requires two 28-ounce cans of crushed tomatoes.
How is the meat served with the pasta?
Once the sauce is finished, remove the meat and serve it in a separate bowl, while tossing the gravy with your choice of pasta.
What kind of cheese is recommended for topping?
Grated pecorino Romano cheese is the recommended accompaniment for this dish.
What seasonings are added to the sauce?
The sauce is seasoned with dried basil, dried oregano, salt, and a beef bouillon cube.
How much olive oil is needed for browning?
You will need 1 tablespoon of olive oil to heat in a large, heavy-bottomed pot.
What sides go well with Jersey Sunday Gravy?
It is traditionally served with hard rolls, a refreshing salad, and a glass of rich red wine.
How many ingredients are in this recipe?
There are a total of 13 ingredients listed for this Sunday Gravy recipe.
What is the category of this recipe?
It is categorized under recipes that take less than 4 hours to prepare.
How much onion is used?
The recipe uses 3/4 cup of finely chopped onion.
How much garlic should be minced?
You should use 1 tablespoon of minced garlic.
What are the specific amounts for carrots and celery?
The recipe calls for 1/2 cup of finely chopped carrots and 1/2 cup of finely chopped celery.
How do you prepare the chuck roast?
The chuck roast should be cut into chunks before browning.
How long do you sauté the vegetables?
Sauté the vegetables for about 10 minutes until they are tender and fragrant.
How much dried basil and oregano is included?
The recipe includes 1 teaspoon of dried basil and 1/4 teaspoon of dried oregano.
What type of pot is best for this recipe?
A large, heavy-bottomed pot is recommended to ensure even cooking and to prevent burning during the long simmer.
Can I use beef bouillon cubes in the sauce?
Yes, the recipe specifically includes one beef bouillon cube to enhance the savory flavor.
What is the recommended amount of salt?
The recipe calls for 1/2 teaspoon of salt.
Is this considered a traditional Italian dish?
Yes, it is described as a traditional Jersey Italian comfort food often served for family gatherings.
What should I do after the meat is browned?
Once browned, remove the meat with a slotted spoon and set it aside while you sauté the vegetables.
How much dry red wine should I use?
You should add 1 cup of dry red wine to the sauce.
What should I do with the pork neck bones?
They should be browned first and then simmered in the sauce to provide flavor and tender meat.