The Kids Moved Out, So I Make Sunday Gravy for Two (The Old South Philly Way)

When the kids move out, the 12-quart pot gets too big. Today I show you how to make real Sunday gravy for just two people in a 4-quart pot, the old South Philly way. Five old tricks, and not one meatball wasted. In your house, was it gravy or sauce? Tell me in the comments, and tell me where you live. CHAPTERS 0:00 Welcome to my kitchen 0:34 Meet Ada and Nonna Concetta 1:14 What is Sunday gravy? 1:40 Why small batches go wrong 1:54 What you need for two 2:29 Trick 1: Brown the meat 3:26 Trick 2: Fry the paste 3:57 Trick 3: Rinse the can, scrape the pot 4:29 Trick 4: Bones and a lazy bubble 5:21 Sundays at Concetta's 6:24 Trick 5: Soft meatballs that go in late 7:33 The safe temperature 7:50 Two problems and how to fix them 8:12 Serving it like Nonna did 9:06 Keeping leftovers safe 9:24 The 5 tricks, one more time SUNDAY GRAVY FOR TWO Pot: 4-quart Dutch oven or heavy pot. Serves 2, with gravy left over for Monday. For the meat: 1 tbsp (15 ml) olive oil 2 sweet Italian sausage links, about 1/2 lb (225 g) About 1/2 lb (225 g) country-style pork ribs (1 or 2 pieces) For about 8 small meatballs: 1/2 lb (225 g) ground beef 1 slice white sandwich bread, torn up and mashed with 3 to 4 tbsp (45 to 60 ml) milk 2 tbsp beaten egg (beat 1 egg and use 2 tbsp) 1/4 cup (about 25 g) grated Pecorino Romano 1 tbsp chopped parsley, 1 small garlic clove (grated), black pepper A small pinch of salt (the cheese is salty) For the gravy: 1/2 small onion, finely chopped 2 garlic cloves, sliced 2 tbsp tomato paste 1 can (28 oz / 794 g) whole peeled tomatoes, crushed by hand 1/2 cup (120 ml) water, swirled in the empty can A few fresh basil leaves, salt to taste To serve: 6 oz (170 g) dry rigatoni or spaghetti, extra grated Pecorino. METHOD 1. Mix the meatballs with a light hand and roll about 8. Keep them in the fridge, raw, until step 6. 2. Heat the oil over medium heat. Brown the sausage and ribs, in two batches if they're crowded, about 8 to 10 minutes. Brown bits are good; black bits are bitter. Set the meat on a plate. 3. Turn the heat down a little. Soften the onion for 4 to 5 minutes, add the garlic for 30 seconds, then stir in the tomato paste for 2 to 3 minutes, until it's dark like a brick. 4. Add the tomatoes and the can water. Scrape up all the brown bits from the bottom. Put the sausage and ribs back in. 5. Bring it to a little bubble, then turn it to the lowest flame with the lid open a crack. Stir and scrape the bottom every 20 to 30 minutes. Add a splash of water if it gets too thick. 6. For the last 45 minutes, drop in the meatballs raw. Don't stir for the first 10 minutes so they firm up. 7. It usually takes 2 to 2 1/2 hours in all; start checking at 1 1/2 hours. It's ready when the ribs are fork-tender and the gravy coats a spoon. The sausage and meatballs must reach 160°F in the center on a food thermometer. Tear in the basil and taste for salt. 8. Toss the pasta with a ladle of gravy and serve it first. Then bring out the meat on its own plate. THE 5 OLD TRICKS 1. Brown the meat, for flavor (it doesn't "seal in the juices"). 2. Fry the tomato paste until it's dark. 3. Rinse the can, and scrape the pot. 4. Bones and a lazy bubble: a gentle simmer, never a hard boil. 5. Soft meatballs (bread and milk) that go in late. IF SOMETHING GOES WRONG Smells scorched? Turn the heat down right away. Don't scrape up the burned layer. Pour the good gravy into a clean pot and leave the bottom behind. Too thick before the meat is tender? Add a splash of water. LEFTOVERS Refrigerate within 2 hours, in a shallow container. Eat within 3 to 4 days, or freeze for 3 to 4 months for best quality. When you reheat the gravy, bring it to a rolling boil. Food-safety source: USDA Food Safety and Inspection Service (FSIS). Next time: Concetta's lentil soup from the mountains of Abruzzo, made for two. About this channel: Ada is a fictional AI presenter, and her family stories are made up. The recipe was checked against published, tested Sunday gravy recipes and USDA food-safety guidance. #sundaygravy #italianamerican #cookingfortwo