Meat Sauce (Italian Red Gravy)

italian-redsauce This authentic Italian Sunday Gravy (aka Red Gravy or Red Sauce) is straight outta Nonna's kitchen. The Italian equivalent of "gravy" is sugo d'arrosto, which translates to "juice of a roast". It's got an authentic Italian meaty flavour coming from three different types of meat - Italian sausage, pork and beef. These meats simmer in the sauce and really give it a great flavour. By the end of the cooking time, they're falling off the bone and super tender - Meaning that you can serve the meats for dinner that night and save the "succo" (or sauce) for a pasta dinner the next, or serve the meats as a second course alongside your pasta. Either way - You've got an amazing Italian feast on your hands and as Nonna would say "Mangia! Mangia!" (Eat! Eat!).

2 Tbsp. extra-virgin olive oil
1 lb pork spareribs
1 lb beef stew meat
1 lb Italian sausage (spicy or mild, based on personal preference)
6 cloves garlic, peeled and left whole
¼ cup tomato paste
3 (28 oz) cans crushed tomatoes
1 cup water
8 leaves fresh basil, torn into small pieces
sea salt
black pepper, freshly ground
1 Tbsp. sugar (based on the flavour of your tomatoes)

Heat the oil in a large heavy pot over medium heat. Pat the pork dry and put the pieces in the pot. Cook turning occasionally, for about 15 minutes or until nicely browned on all sides. Transfer pork to a plate.

Brown the beef in the same way and add it to the plate of pork.

Place the sausages in the pot and brown on all sides. Set the sausages aside with the pork and beef.

Drain off most of the fat from the pot. Add the garlic and cook for about 2 minutes or until golden. Remove and discard the garlic. Stir in the tomato paste and cook for 1 minute. Add the tomatoes to the pot. Add the water; season with a pinch salt and pepper.

Return the pork, beef, and sausages to the pot and bring sauce to a simmer. Partially cover the pot and cook over low heat, stirring occasionally, for at least 2 hours. If the sauce becomes too thick, add a little more water.

At the end, add sugar, to taste, and adjust your seasonings one more time with salt and pepper. Add basil leaves and serve over your favourite pasta, topped with shaved Parmesan.

Makes enough for 8 servings.