North End Sunday Gravy with Hearty Meats

Follow our step-by-step guide on how to make North End Sunday Gravy with Hearty Meats.

1. Step 1

   Start by heating 1/4 cup of olive oil in a large stockpot over medium heat. Once the oil is hot, add the pork neck bones, country-style pork rib, beef chuck, beef rib, and lamb shank. Sear the meats, turning them regularly, until they are beautifully browned on all sides, which should take about 7 to 10 minutes. Once browned, transfer the meats to a large bowl and set aside.

2. Step 2

   In the same pot, pour in another 1/4 cup of olive oil. Stir in a pinch each of dried basil, dried mint, and red pepper flakes, allowing the flavors to infuse the oil. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Then, add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.

3. Step 3

   Next, stir in the tomato paste, mixing it well with the onion and garlic. Pour in the crushed tomatoes and water, bringing the mixture to a gentle boil. Add another 2 pinches each of basil, mint, and red pepper flakes, and season generously with salt and black pepper to taste.

4. Step 4

   Return the browned meats to the pot, reduce the heat, and let the sauce simmer. Stir occasionally, allowing the flavors to meld together for about 2 1/2 hours. After this time, remove the neck bones and discard them, as they have imparted their flavor to the sauce.

5. Step 5

   While the sauce is simmering, heat 2 tablespoons of olive oil in a skillet over medium heat. Crumble the Italian sausage into the skillet and cook, stirring frequently, until it is browned and crumbly, about 5 to 7 minutes. Drain any excess grease and stir the sausage into the tomato sauce along with the sugar. Let the sauce return to a simmer and cook for another 1 1/2 hours, stirring occasionally.

6. Step 6

   In a large bowl, combine the ground beef, ground pork, eggs, milk, Italian bread crumbs, chopped parsley, grated Parmesan cheese, and minced garlic. Mix everything together with your hands until well combined, then shape the mixture into 2-inch meatballs.

7. Step 7

   In a separate skillet, heat 1 1/2 teaspoons of olive oil over medium heat. Add the meatballs and cook until they are evenly browned on all sides, about 5 to 7 minutes. Once browned, gently add the meatballs to the simmering tomato sauce. Allow the sauce to cook at a low simmer for an additional hour, adding water as needed to keep the sauce from becoming too thick.

8. Step 8

   Finally, remove the stockpot from the heat and let it sit for 2 to 3 minutes. Skim off any excess fat from the top of the sauce before serving.