Recipe of the Week


Prep Time: 2 Hours
Yields: 8–10 Servings

The Italian-American classic known as Sunday gravy is not just a dish, it’s an event. The secret to this dish is the slow braising of the ribs along with the hot Italian sausage, thereby creating a truly unique pasta entrée.

2½ pounds beef short ribs
1 pound hot Italian sausage links
¼ cup extra virgin olive oil
salt and black pepper to taste
granulated garlic to taste
2 cups diced onions
1 cup diced celery
1 cup diced bell peppers
½ cup thinly sliced garlic
3 (28-ounce) cans crushed tomatoes
3 cups beef broth
1¼ tsps dried oregano
¼ cup chopped basil leaves
grated Parmesan cheese

In a heavy-bottom, 2-gallon saucepot, heat olive oil over medium-high heat. Season short ribs generously with salt, pepper and granulated garlic. When oil is hot, brown short ribs on all sides then remove and set aside. In the hot oil, add onions, celery, bell peppers and sliced garlic. Sauté 3–5 minutes or until vegetables are wilted. Add crushed tomatoes, beef broth and browned short ribs then stir well. Bring to a rolling boil then reduce to a simmer and cook 1 hour, stirring occasionally. Add sausage and herb seasonings then return to a boil. Reduce to a simmer and cook until ribs are fork tender but not falling apart, about 45 minutes. Adjust seasonings using salt, pepper and granulated garlic. When ready to serve, cook your favorite pasta until al dente, 10–12 minutes. Serve one beef short rib and an equal portion of sausage over the cooked pasta and sprinkle with Parmesan cheese.


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