Wednesday, December 28, 2005
Bite with Belkys: Sunday Gravy from Louie's Brick Oven
Most of us know it as sauce, but italians call it sunday gravy. But tonight, a North Miami Chef is sharing his recipe stirred with plenty of labor and love. Time to Grab A Bite with Belkys.
The Chef: David Bolanos
The Restaurant: Louie's Brick Oven
The Dish: Sunday Gravy
- 3 country pork loins
- 1 lb. Italian sausage
- 1/2 lb. ground pork
- 1/2 lb. ground veal
- 1/2 lb. ground beef
- 1 egg
- 3 cloves garlic
- 1/2 cup panko Japanese bread crumbs
- 3/4 cup whole milk
- 1 cup parmesan cheese
- 1 large can tomatoes (plum whole and peeled)
- 1 whole yellow onion
- 5 garlic cloves
- 1/4 cup chopped basil
- 3 tbsp. Italian seasoning
- 1/2 cup parmesan cheese
- 2 lbs. cooked pasta (any variety you prefer)
Method of Preparation:
-Cut pork loin and sausage and place on baking sheet and into a 350 degree oven until they're 80% cooked through.
-Into bowl, add ground meats, egg, garlic.
-To breadcrumbs add milk and add this to the meat mixture.
-Add parmesan cheese, then roll meatballs into balls.
-Place meatballs into a 400 degree oven for 15 minutes or until brown.
-For sauce, into a pot pour the tomatoes and smash them up.
-Add one whole onion, 5 garlic cloves, basil, seasoning, and parmesan cheese. Let this simmer for about two hours.
-Add pork and sausage into sauce and let this simmer for another half hour.
-Add meatballs into sauce and let this simmer for another half hour.
-To plate the dish, pour the pasta into a kettle, pour the sauce on top and serve with some ricotta cheese.
FOR MORE INFORMATION:
Louie's Brick Oven
15979 Biscayne Blvd.
North Miami Beach, FL