North End Sunday Gravy

This North End Sunday gravy recipe takes some time but makes a delicious gravy that would make your Italian grandmother proud. The dried mint is not "minty" but lends a sweetly herbal flavor to the sauce. You can leave out the lamb shank, but it is the secret ingredient that makes the sauce extra delicious. Many people prefer San Marzano tomatoes, but they are expensive, and I think domestic tomatoes actually make a better sauce.

Print Recipe

Prep Time 30

Cook Time 5 30

Total Time 6

Servings 12 people

Equipment

1 Large Stockpot Essential for browning meats and long simmering.
1 Large Skillet For browning Italian sausage and meatballs separately.
1 Large Mixing Bowl For preparing and shaping the meatballs.
1 Sharp Chef's Knife For chopping aromatics and processing meats.
1 Wooden Spoon or Heat-Resistant Spatula For stirring and scraping the pot during browning and simmering.

Ingredients

Main

1/2 cup olive oil divided
2 pork neck bones
1 country-style pork rib
1 8 ounce beef chuck in 1 piece
1 beef rib or more to taste
1 lamb shank
3 pinches dried basil or to taste, divided
3 pinches dried mint or to taste, divided
3 pinches red pepper flakes or to taste, divided
1 onion chopped
2 cloves garlic minced, divided
1 12 ounce can tomato paste
7 cups water or as needed
2 28 ounce cans crushed tomatoes
salt and ground black pepper to taste
2 tablespoons olive oil
1 pound bulk Italian sausage
½ tablespoon white sugar or to taste
1 pound ground beef
1 cup Italian bread crumbs
4 ounces ground pork
½ cup milk
½ cup chopped Italian flat-leaf parsley
2 eggs
¼ cup grated Parmesan cheese
1 ½ teaspoons olive oil

Instructions

Heat 1/4 cup olive oil in a stockpot over medium heat; add neck bones, pork rib, beef chuck, beef rib, and lamb shank. Cook, flipping often, until browned on all sides, 7 to 10 minutes; transfer to a large bowl.
Add 1/4 cup olive oil to the same stockpot over medium heat; add 1 pinch each basil, mint, and red pepper flakes. Add onion; cook and stir until translucent, about 5 minutes. Add 1 clove minced garlic; cook and stir 1 minute. Stir in tomato paste until incorporated. Add water and crushed tomatoes; bring to a low boil. Add remaining 2 pinches each basil, mint, and red pepper flakes; season with salt and black pepper.
Return browned meats to stockpot; bring to a simmer and cook 2 1/2 hours, stirring every 15 minutes. Remove and discard neck bones.
Heat 2 tablespoons olive oil in a skillet over medium heat; crumble in Italian sausage. Cook and stir until crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease. Stir sausage and sugar into tomato sauce; heat to a simmer and cook 1 1/2 hours.
Combine ground beef, bread crumbs, ground pork, milk, parsley, eggs, Parmesan cheese, and remaining 1 clove minced garlic in a large bowl with your hands until evenly mixed; shape into 2-inch meatballs.
Heat 1 1/2 teaspoons oil in a skillet over medium heat. Add meatballs; cook until evenly browned, 5 to 7 minutes.
Add meatballs to tomato sauce; simmer for 1 hour, adding water as needed to keep sauce from becoming too thick. Let sit off heat 2 to 3 minutes. Skim and discard any fat from top of sauce.

Notes

Achieving a truly rich 'gravy' hinges on deep browning of all initial meats – this crucial step builds a foundational layer of umami. The dried mint is indeed vital; it imparts a unique herbaceous sweetness, not a fresh 'minty' taste, balancing the sauce's richness. For an even deeper flavor profile, consider deglazing the pot with a splash of dry red wine after browning the initial meats, before adding the aromatics. Always taste and adjust seasoning throughout the lengthy simmer. Don't rush the process; the long cooking times are essential for tenderizing the meats and melding complex flavors. Skimming excess fat at the end ensures a cleaner, more refined sauce. Serve with a generous sprinkle of fresh parsley and grated Pecorino Romano.