A Step-by-Step Recipe for Anthony Bourdain's Sunday Gravy
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A staple growing up in Italian households, this old school Italian Sunday Gravy recipe is simply the best meat sauce you will even eat – whether you serve it on pasta or just sop it up with some Italian bread!
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COOK TIME:
3 hours
SERVINGS:
16
Ingredients
• Oxtail
• Salt and pepper
• Olive oil
• Pork sausage links
• White onions
Full Ingredients
Step 1
Preheat oven to 350F.
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Step 2
Place a Dutch oven over medium-high heat and add olive oil.
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Step 3
Season the oxtail with salt and pepper and add to the hot oil (along with the neck bones, if using).
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Step 4
Brown the oxtail all over, then remove to a plate. Add the sausages to the Dutch Oven and brown completely.
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Step 5
Reduce heat to medium, and add the chopped onions to the Dutch oven along with a pinch of salt.
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Step 6
Once the onions are translucent, add the garlic and cook for 1 minute before adding the tomato paste, oregano and pepper flakes.
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Step 7
Add the wine to deglaze the pan, stirring well to pick up any stuck-on bits, and then reduce by half, about 10 minutes.
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Step 8
After the wine has reduced, add the chicken stock, tomatoes and bay leaves.
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Step 9
Technically, you should wrap the herb springs in cheesecloth for a bouquet garni.
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Step 10
Return the oxtail to the Dutch oven, season to taste with salt and pepper, and then bring the whole thing to a boil.
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Step 11
Cover with lid and place the Dutch oven in the oven for 2.5 hours, then add the sausages and return to the oven for another 30 minutes.
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Step 12
Prepare the pasta according to package directions, and then serve with a generous topping of the Sunday Gravy and a hefty grating of Parmesan.
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