Saturday, 26 May 2007

Sunday Gravy - My Way

This is a spectacular sauce. The depth of flavour in this sauce is exceptional, if I do say so myself. This recipe makes a very large pot full, great for the large family or dinner party, or pop half of it in the freezer for another day. Sunday Gravy really isn't a gravy, it's an Italian slow cooked tomato and meat sauce. You choose the meat you want to use. I have used lamb in this one, but sometimes I make it with pork and beef, sometimes just beef. This definitely is a weekend dish. You pop on a low heat for about 4 to 5 hours. Time is the key to this recipe and the key to having a sensationally rich sauce and simply tender meat. So give it a go and enjoy. Sorry it took so long to finally post it. I haven't cooked it for a while because I have been distracted with lots of new flavours. With the present of my glorious pasta machine for Mothers day, I just had to make fettuccine to go with it. Yummo ;)
  • 1 Lamb Rack
  • 1 Lamb Fillet
  • 4 Lamb Steaks
  • 5 Cloves of Garlic, Chopped
  • 2 Large Brown Onions, Sliced
  • 500 mls of Beef Stock
  • 2 Bottles of Tomato Cooking Sauce, widely available at the supermarket
  • 2 Tablespoons of Worcestershire Sauce
  • 1 Tablespoon of White Sugar
  • Salt Flakes and Ground Black Pepper for Seasoning
  • A Knob of Butter and a Good Splash of Olive Oil

Firstly you need a nice big heavy based stockpot. Put on a high heat to sear the meat, add the olive oil and butter. Brown the meat for a minute or so on each side, take out the meat and set aside on a plate. Then in the same pot add the onions and fry them for about 4 Min's or so, with a generous pinch of salt. You want to fry them in the residual juices, olive oil and butter leftover from searing the meat, lots of flavour in there. So that was the hardest bit really. Add your stock, tomato cooking sauce into the pot. To get the most out of your cooking sauce in the jars, add about a cup full of water in each and put their lids back on and give them a shake, then pour that into your pot as well. Lastly put in your Worcestershire sauce, sugar and the meat, including the lovely meat juices that have run out onto the plate, make sure to add lots of ground black pepper at this stage and another good pinch off salt. So now just bring this gorgeous sauce up to the boil. Give it a stir, then reduce to quite a low heat. Simmer for a good 4 hours with the pot lid half on, half off. Give it a stir every 30 Min's or so, but don't stress about it. Just make sure it is not simmering to much otherwise it will stick to the bottom of the pan. You will notice it will go from being very watery to a love rich thick sauce and the meat just seems to fall apart it is so tender. Taste for salt and pepper and add more if needed. Seasoning is so important, it creates depth in flavour and enhances the ingredients to their full potential. Allow the sauce to cool enough so you can break the meat up into lovely chunks and to pull out any bones that are in the sauce. Reheat and serve with your favourite pasta, and some Grana Padano. This sauce, can you believe it, is even better the day after. Something about it sitting in the fridge over night just lets all those flavours just enhance even more. I hope you guys enjoy as much as we do. It is an amazing sauce. Enjoy ;)