FARGO — A beloved culinary tradition is making waves in homes across North America as families embrace the rich flavors of Sunday Gravy. This hearty tomato-based sauce, typically slow-cooked with various cuts of meat, continues to evoke nostalgia and warmth for many, particularly those with Italian heritage.
The tradition of Sunday Gravy is deeply rooted in Sicilian culture, with several families, including that of a Fargo resident’s husband, keeping it alive. His mother, raised in a neighborhood filled with Italian immigrants in Toronto, would prepare this beloved dish weekly. Today, his brother’s family upholds the custom, showcasing its enduring appeal.
While some may prefer a diverse menu throughout the week, there are few dishes as satisfying as Sunday Gravy with Country Style Ribs. The term “Sunday gravy” refers to a slow-cooked sauce made primarily from tomatoes, often accompanied by bone-in cuts of meat such as pork or beef ribs. The richness of the sauce, combined with tender meat, creates a meal that is comforting and flavorful.
Last spring, a fortunate winner of a raffle at St. Elizabeth’s Spaghetti Dinner in Dilworth walked away with half a hog, yielding over 10 pounds of country-style ribs. St. Elizabeth’s Church hosts this community event every spring and fall, where attendees enjoy acclaimed spaghetti and meatballs, with the next gathering scheduled for October 26, 2023. Although one family member will be away, the event remains a cherished tradition for many.
Country-style ribs, often cut from the shoulder or loin of the pig, are thick and meaty, making them ideal for this dish. Their bones add depth to the sauce, infusing it with flavor during the cooking process. This cut benefits from slow braising, which transforms its tougher texture into tender, fall-off-the-bone goodness.
To prepare Sunday Gravy with Country Style Ribs, the recipe calls for a combination of ingredients that enhance its flavor profile. The process typically includes both crushed and whole tomatoes, tomato paste, onions, garlic, and optional red wine for added complexity. Cooking time is crucial; the sauce should simmer for approximately three hours, allowing the ribs to become pull-apart tender.
Once prepared, the dish can be served in various ways. The ribs are often presented alongside pasta or mashed potatoes, with the remaining sauce ladled generously over the top. The rich, hearty flavors evoke childhood memories and family gatherings, making it a meal that resonates with many.
The following recipe serves between six to eight people and is designed to be approachable for home cooks:
Ingredients:
– 2.5 to 3 pounds country-style ribs (bone-in)
– 1/4 cup extra-virgin olive oil, divided (more as needed)
– 1 medium onion, small-diced
– 5 cloves garlic, minced
– 1 pinch of crushed red pepper flakes
– 1 cup dry white or red wine (optional)
– 2 tablespoons tomato paste
– 1 28-ounce can whole peeled tomatoes
– 2 28-ounce cans crushed tomatoes
– 1 bay leaf
– 1 teaspoon kosher salt
– 1/2 teaspoon ground black pepper
– 1 sprig fresh basil
Directions:
1. Begin by trimming any excess fat from the ribs and patting them dry with a paper towel.
2. In a large pan, heat 2 tablespoons of olive oil over medium-high heat. Brown the ribs on both sides for about 4 to 5 minutes, adding more oil if necessary.
3. Remove the browned ribs and set them aside. In a large pot over medium-low heat, add another 2 tablespoons of olive oil and the onions. Cook until soft, around 5 to 6 minutes.
4. Add the garlic and red pepper flakes, cooking for an additional 2 minutes. If using, pour in the wine, increasing the heat to medium-high until the liquid reduces.
5. Stir in the tomato paste and cook for one minute. Add the whole tomatoes and their juice, crushing them gently with a spoon. Incorporate the crushed tomatoes and submerge the ribs in the mixture.
6. Season with the bay leaf, salt, and pepper. Bring to a boil, then reduce the heat to low, covering partially. Cook for approximately 2.5 to 3 hours, stirring every 15 to 20 minutes.
7. To serve, remove the ribs and transfer them to a dish. Garnish with chopped basil and serve with pasta or mashed potatoes, adding sauce as desired.
Leftovers can be stored in an airtight container for up to four days, with the sauce and ribs also suitable for freezing for up to three months.
This Sunday Gravy with Country Style Ribs is more than just a meal; it’s a connection to family history and tradition. Whether enjoyed with loved ones or savored alone, it promises a taste of home and comfort. Buon appetito!