Best Sunday Gravy with Short Ribs

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Season the ribs with salt and pepper, then sear for 2–3 minutes per side until browned. Remove and set aside.

Add the mild and hot sausages to the pot and brown on all sides, about 4–5 minutes. Remove and set aside.

Add the pepperoni chunks to the pot and lightly brown for 1–2 minutes. Remove and set aside.

Brown the meatballs in the same pot, turning to sear all sides. Transfer to a baking sheet and bake in a preheated oven at 375°F for 15–20 minutes, or until cooked through. Set aside.

Lower the heat to medium and add the chopped onion and garlic to the pot. Sauté for 4–5 minutes, stirring often, until softened. Stir in the tomato paste and cook for 2 minutes.

Deglaze the pot with the red wine, scraping up browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.

Add the San Marzano tomatoes, beef broth, water, Italian seasoning, kosher salt, and black pepper. Stir to combine. Use a stick blender to blend the sauce until smooth directly in the pot.

Return the short ribs, sausages, pepperoni, and add the whole peeled carrot to the blended sauce. Bring the sauce to a gentle simmer, then reduce the heat to low. Cover the pot, leaving a slight gap for steam to escape.

Simmer for 3–4 hours, stirring occasionally, until the meat is tender and the sauce has thickened. Add water if needed to maintain your desired consistency.

During the final 30 minutes of cooking, gently add the cooked meatballs to the sauce, nestling them in carefully. Stir occasionally to make sure they heat through and absorb the flavors.

Remove the carrot from the sauce (discard or serve it as a side if desired).

Serve the meats whole or sliced with the sauce and your favorite pasta (spaghetti, rigatoni, or your choice).

Garnish with fresh basil and a generous sprinkle of Parmesan cheese.