Bite with Belkys: Sunday Gravy from Louie's Brick Oven

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)

-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.

Serves 4-6

FOR MORE INFORMATION:
www.wsvn.com

Louie's Brick Oven
15979 Biscayne Blvd.
North Miami Beach, FL
305-948-3330