Sunday Gravy

SO GOOD. Just a great way to cook a bunch of meats all day and have it come together into a fabulous sauce. Serve over pasta.


2 28 oz cans tomatoes

1 quart fresh tomato sauce (you could use more tomatoes or sauce here; I just had this in the freezer)

3 large links italian sausage, cut into pieces

1 pound short ribs, cut into pieces

about 3-4 slices prosicutto, chopped

1/2 pound ground bison

2-3 tbsp olive oil

1 tbsp tomato paste

1/4 cup sweet vermouth

chopped basil (about 1/2 to 1 cup)

1 whole onion, chopped

2 cloves garlic, chopped


Heat 1 tbsp oil in pan. Brown meat, in batches, until everything is nicely browned. Remove from Dutch Oven.

Heat more oil in pan (or use about 1 tbsp fat from meat). Cook onion and garlic until soft (about five minutes). Add tomato paste and cook another minute. Add vermouth and cook another minute.

Add tomatoes, tomato sauce and meat into pan. Stir and season with salt.

Simmer for about 3-4 hours on stove. At some point during the process, remove short ribs from sauce, separate from bone, and add meat back into sauce (I chopped it fine when I did this).

When cooked, add basil and adjust seasoning if needed.


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