Italian Sunday Gravy (Sugo)

Ingredients:

• 2 tablespoons extra virgin olive oil
• 2-3 pounds pork loin, pork chops, ribs, and/or neck bones
• Kosher salt and black pepper to taste
• 1 small yellow or sweet onion, finely diced
• 5 cloves garlic, very thinly sliced
• Pinch of red chili flakes
• 3 tablespoons tomato paste
• 2 (28-ounce) cans whole peeled tomatoes or crushed tomatoes
• 2 bay leaves
• 1 tablespoon finely minced Italian parsley
• Pinch of sugar (optional)
• 1.5 pounds Italian sausage (hot, sweet, or both)
• 1 batch homemade Italian meatballs or 16-20 store-bought meatballs (cooked)
• Pasta for serving
• Grated Pecorino Romano cheese for serving
• Ricotta cheese for serving

Instructions:

1. Heat olive oil in a large pot or Dutch oven over high heat. Season pork with salt and pepper, then sear until browned on all sides. Remove and set aside.
2. Lower heat to medium, add onions, and sauté until soft (about 5 minutes).
3. Add garlic and chili flakes, cook for 2 more minutes.
4. Stir in tomato paste for 1-2 minutes.
5. Add tomatoes, bay leaves, and parsley. Season with salt and pepper. Add water to fill one empty tomato can. Stir to combine.
6. Bring to a boil, then add pork loin, sausage, and meatballs. Reduce heat to low and simmer for about 3 hours, or until pork is falling apart. Turn off heat and let meats sit in sauce until ready to eat.
7. Taste sauce and add more salt if needed. Remove bay leaves and any bones from pork. Use a slotted spoon to transfer meats to a large platter.
8. Toss al dente pasta with a little sauce. Transfer the rest of the sauce to gravy boats or a serving vessel. Serve pasta with the platter of meats and sauce on the side, along with grated cheese and ricotta.

Notes:

• Cook onion and garlic slowly over medium-low heat to avoid browning.
• Have your can of tomatoes opened and ready before adding garlic to prevent burning.
• For a smoother sauce, use an immersion blender to puree tomatoes and onions after removing bay leaves.
• Tomato paste is optional.
• Sugar is optional but can help balance the flavor.
• Simmer on low heat and stir every 20 minutes to prevent burning.
• Consider using a slow cooker or crock pot.
• Adjust the amount or type of meat to suit your preference.
• Add fresh basil or parsley for added freshness.
• Leftovers freeze beautifully!

Enjoy your delicious and authentic Italian Sunday gravy!