Sunday Gravy with Italian Meatballs & Braciole from Why I Cook

"Every Sunday my mother made us Sunday Gravy, a hearty meat-filled tomato ragu. Every family I knew had its own version, which like this one changed through the generations. For instance, my mother didn't use ricotta in her meatballs, but I do. After church, my brothers and I would crowd into the kitchen as my mom fried the meatballs and gave us a couple before they went into the pot of tomatoes, as a snack. Later that evening, the entire family would assemble for a dinner of meatballs, gravy, (never 'sauce'), and macaroni, which is what we called pasta."

- Tom Colicchio

We're back with another dish from Why I Cook by Tom Colicchio and it's a family favorite. If you've never had Sunday Gravy with Italian Meatballs and Braciole, you're missing out!

Learn more about cooking with kids and check out one of the best dad recipes you can turn to again and again.

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Why I Cook

This Sunday gravy with Italian meatballs and braciole recipe comes from Why I Cook by Tom Colicchio, 8-time James Beard Award-winning chef and owner of several restaurants, among numerous other accolades. You may also know him as the head judge and executive producer of the Emmy-winning Bravo hit series, Top Chef.

How to Make Sunday Gravy with Meatballs & Braciole

Ingredients

• ground beef
• ground pork
• salt
• cheese - this recipe calls for freshly grated pecorino and Parmesan cheese as well as ricotta
• garlic
• pepper
• eggs - you're going to need 4 large eggs for the meatballs
• parsley - fresh parsley works best
• oil - grab your favorite extra-virgin olive oil
• tomatoes - you'll need cans of peeled whole tomatoes and crushed tomatoes
• sausage - sweet Italian sausage is a must
• bread crumbs
• flank steak
• wine - use a red wine you like to drink
• basil
• pasta - rigatoni works well with this gravy but you can also use your favorite pasta shape

Equipment

• Apron
• Prep Bowls
• Butcher Block
• Child-Friendly Knife
• Kitchen Scale
• Chef Knife
• Can Opener
• Box Grater
• Measuring Spoons
• Measuring Cup
• Wooden Spoon
• Dutch Oven
• Carbon Steel Pan
• Saucier or medium saucepan
• Learning Tower as needed

Prep the Ingredients

Wash your hands with soap and water. Use a knife and cutting board to chop the garlic and parsley. This is also a great time to grate the cheese. Cut the steak into 4 pieces and pound to ¼ to ⅛ inch thick.

Make the Meat Mixture

Combine the ground beef and pork in a large bowl. Season with salt. Wash your hands when finished. Add the pecorino, Parmesan, and garlic. Mix it together with your hands. Add the ricotta and mix again. Season with pepper and mix again. Mix the eggs and parsley into the meat mixture using your hands or a large spoon.

Check for Seasoning

Heat 1 tablespoon of olive oil over medium heat in a small pan. Make a 1-inch meatball and place it in the pan. Brown the meatball on all sides until cooked through. If it tastes good, move onto the next step. Otherwise, adjust the seasoning.

Make the Italian Meatballs

Form the mixture into 12 2-inch meatballs. Tom says you can place them on parchment paper as you roll them.

Cook the Italian Meatballs

Pour 2 tablespoons of oil into a skillet over medium-low heat. When the oil is hot, add half of the meatballs. Brown them on all sides, 10 to 12 minutes total. Repeat with the remaining meatballs and olive oil.

Make the Tomato Sauce

Use a can opener to open the tomatoes and pour them into a large Dutch oven. Add a cup of water to the tomato cans, swirl it around, and pour it into the pot. Season with salt. Turn the heat on low and bring to a simmer. Transfer the meatballs to the pot.

Cook the Sausages

Wipe the meatball pan clean. Turn the heat to medium. Add oil to the pan. Place the sausages in the pan. Brown on all sides, 7 to 10 minutes. Transfer the sausages to the Dutch oven.

Make the Braciole Bread Crumb Mixture

Place the parsley, bread crumbs, Parmesan, and garlic on a cutting board. Season with salt and pepper. Pour 2 tablespoons of olive oil over them. Chop the parsley and garlic with a knife. Scrape it all together to make a paste.

Add the Mixture to the Flank Steak

Spread the bread crumb mixture over the meat. Roll up each piece of meat and use twine to secure, about 1 inch apart. Our braciole looks nothing like the braciole I grew up on. It's bigger, badder, and meatier. That's how Katalina likes it.

My dad likes to include salami or capicola in his braciole. What would you roll up?

Cook the Braciole

Add the remaining olive oil to the sausage pan and heat over medium heat. Transfer the braciole to the pan and brown on all sides, 7 to 10 minutes. Afterward, transfer the braciole to the Dutch oven with the tomato sauce.

To Finish

Add the red wine and basil to the sauce. Give it a stir. Let it cook slowly for 3 to 4 hours. Stir occasionally. Season with salt and pepper.

Make the Pasta

Add water and salt to a large pot. Bring it to a boil over high heat. Add the pasta to the pot and cook to al dente according to the package. Normally, I would use a stock pot with a pasta insert for this step but it was busy so we made do with a saucier.

Drain the pasta. Return it to the pot and turn the heat to low. Add some sauce to the pasta to keep it from sticking. Tom warns not to oversauce the pasta. Let it cook over low heat to coat the pasta with the sauce.

Serve with extra gravy alongside the Italian meatballs, sausages, and braciole.

Free Recipe for Pre-Readers and Up