Italian Sunday gravy is the traditional, long-cooked pasta sauce from a small village in Campania. It has long braised meats galore like pork braciola, beef braciola, meatballs and sausage. It’s a classic of the slow food movement since you really want to take your time making this one. But the good news is that while it’s a lot of time, it’s not a lot of work. You basically make the sauce, brown the meat and then let everything simmer together for several hours. It’s the perfect dish to make on a lazy Sunday afternoon sipping wine with friends.
You have to make this one next Sunday!
Full text recipe http://wp.me/p1bo0f-1z
Music by David Molina: http://drmsound.com/
Video by Hungry Village: http://hungryvillage.com
Watch all my cooking episodes: http://www.youtube.com/playlist?list=PL7BEADADCCAD445F2