Italian Sunday Gravy

M a k e s1 6 c u p s Cooking Time 9 to ll hours on Low or 5 to 7 hours on High f O wnv rrits REctpE wsreK$: Tiaditional"sunday Gravy"is more than just meat sauce-it's a labor of love, an all-day kitchen affair involving several types of meat and lots of work over the stove.-Wewanted to honor this meary extravaganzabut simplify it for the slow cooker and eliminate most of the work. Instead of browning six or seven rypes of meat, we found that we could cut the meat down to three different and flank steak; in more traditional versions the flank steak rypes, country-style pork ribs, Italian sausages, but for simpliciry we left it whole and shredded it along with the pork is stuffed and rolled into braciole, ribs after cooking.Because of the juices releasedfrom all the meat,we opted to use concentrated tomato products-tomato paste,drained diced tomatoes, and tomato sauce-to prevent the sauce from turning out watery. This recipe makes enough to sauce3 pounds of pasta. onions, minced 1 (6-ounce) can tomato Paste 12 gallic cloves, minced 2 tablespoons vegetable oil 2 tablespoons minced fresh oregano or 2 teaspoons dried 1 (28-ounce) can diced tomatoes, 2 drained (28-ounce) can tomato sauce cup dry red wine 1Y2 pounds bone-in country-style pork ribs, trimmed 1Y2 pounds flank steak Salt and pepper I pound sweet ltalian sausage 1 pound hot ltalian sausage 3 tablespoons minced fresh basil I % 1. Microwave onions, tomato paste, garlic, oil, and oregano in bowl, stirring occasionally,until onions are softened, about 5 minutes; transfer to slow cooker 2. Stir tomatoes, tomato sauce,and wine into slow cooker. Season pork and flank steak with salt and pepper and nestle Cover and cook until into slow cooker along with sausages. meat is tender, 9 to 11 hours on low or 5 to 7 hours on high. to 5. Transfer pork, flank steak, and sausages cutting board, let cool slightly, then shred pork and flank steak into bite-size in fat; sJicesausages half pieces (seepage 21), discarding excess crosswise.Let sauce settle for 5 minutes, then remove fat from surfaceusing large spoon. into 4, Stir shredded pork, shredded flank steak,and sausages sauceand let sit until heated through, about 5 minutes. Before serving, stir in basil and seasonwith salt and pepper to taste.

AK Y$'I S'S*: CAESAR SALAD Blend/q cup buttermilk,3 tablespoons lemon juice,2 teaspoons Worcestershire sauce,2 teaspoons Dijon mustard, 2 minced garlic cloves, 6 rinsed anchovy fillets, % cup grated Parmesan cheese, 7z teaspoon salt, and % teaspoon pepper together in blender until combined. With blender running, gradually addlz cup olive or canola oil until incorporated. Toss dressing with 6 chopped romaine hearts and sprinkle with shaved Parmesan. Serves 12 to 14

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