Anthony Bourdains Italian Sunday Gravy With Sausage Recipe

Sunday Gravy with Sausage and Rigatoni recipe

WebOct 24, 2016 · Dinner. Sunday Gravy with Sausage and Rigatoni. Oct. 24, 2016, 7:15 AM GMT-5 / Updated April 13, 2022, 10:20 AM …

Rating: 4.1/5(193)
1. Preheat the oven to 350°F. Season the oxtail with salt and pepper. In a Dutch oven or large heavy-bottom ovenproof pot with lid, heat the oil over medium-high heat until it shimmers. Add the neck bones and oxtail, working in batches if necessary to avoid overcrowding the pan, and brown on all sides in the oil. Using tongs, remove the browned pieces and set them aside on a sheet pan or platter, which will collect their juices while the remaining pieces cook. Brown the sausages and set aside.
2. Once the sausages and bones have all been browned and removed from the Dutch oven, add the onion and cook over medium-high heat, stirring often and scraping the bottom of the pan with a wooden spoon so that the onion picks up the browned bits. Salt the onions a bit to release their juices as they cook.
3. Add the garlic, cook for 1 minute, then add the tomato paste, oregano, and pepper flakes and cook for a few minutes, until the tomato paste is dark reddish brown and has begun to stick to the pan. Deglaze the Dutch oven with the wine and let reduce by half.
4. Add the stock, tomatoes and bay leaves. Wrap the herb sprigs in the cheesecloth and secure the bundle tightly with the twine to make a bouquet garni. Return the oxtail and bones to the Dutch oven. Season with salt and pepper and bring to a boil. Cover the Dutch oven and transfer to the oven to cook for about 2 ½ hours.

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Italian Sunday Gravy Recipe

WebNov 14, 2023 · Preparation 1. In a large pan over medium-high heat, cook the sausage until browned. Set aside. 2. In a large pot, heat …

Rating: 4.4/5(217)
1. 1. In a large pan over medium-high heat, cook the sausage until browned. Set aside.
2. 2. In a large pot, heat the olive oil over medium-high heat. Add the garlic and cook until browned. Add the onions and cook until they become white.
3. 3. Add the tomato paste and stir to combine. Add the crushed tomatoes, water, basil, salt and pepper. Stir to combine.
4. 4. Once the mixture begins to bubble, add the Parmesan cheese, sausage links and bay leaf. Stir to combine, then lower the heat to a simmer, cover and let it simmer for 3½ hours, stirring occasionally. Serve with your favorite pasta and top with grated Parmesan cheese.

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