SUNDAY GRAVY

Prep your sofrito; 1. finely dice your onion 2. peel your celery and cut into small coins so they become tender 3. peel then grate your carrots so the fibers break down

Prep your other vegetables and aromatics; 4. cut the top of your garlic bulb off, season with salt, pepper, and olive oil, then roast for 1 hour at 375°F 5. finely mince your garlic cloves (the smash method works best to peel and start the mince) 6. open the can of tomatoes and crush each one by hand until it looks like a rustic blend

Begin to brown your meat. Season each batch with some salt, pepper, and a little garlic powder and oregano to taste. Start with the ground sausage in a cold pan to render the most fat so the other meats fry and brown. Then move onto your beef, lamb, and links. Remove each batch of meat and set aside to keep a nice fond on the bottom of the pan. Do not break the meat up until the bottom has browned, you have flipped it, and the top is browned.

Deglaze your pan with some white wine. Throw your sofrito into the pan with some salt. Wait until the veggies are translucent to add your bulb of minced garlic. Cook for another minute then add your tube of tomato paste, caramelizing until deep brownish mahogany.

Add your meat into the vessel then pour your crushed tomatoes in. Mix thoroughly.

Add your parmesan rind and half a cup of the grated cheese. Mix thoroughly.

Let simmer on a medium low heat with the vessel lid cracked for at least three hours, we want some steam escape so the sauce reduces. Stir well every 20 minutes.

After 3 hours add your roasted garlic bulb after squeezing and whipping it. Add copious amounts of red chili flakes for a slight spice. Taste for seasoning and adjust accordingly. Once it is seasoned to your liking add in a half cup of your chicken stock, more or less depending on how thick you want it.

After 5 hours of simmering add the rest of your parmesan and pour in some heavy cream until it is a deep ember orange, not neon orange, a rich caramelized color. Continue to let simmer for another hour.

After 6 hours you can boil your pasta and eat immediately, topping with extra parmesan or a house favorite, pecorino for an extra zing. The preferred method is to let the flavors meld and steep overnight in the fridge after letting cool for 2 hours.