Italian Sunday Gravy With Pigs Feet
Italian Sunday Gravy With Pigs Feet
Ingredients:
For the Meat
Pigs’ feet or pork skin — 1 pound (450 g)
Italian sausage — 1 sweet and 1 hot link
Homemade Italian meatballs — 12 medium pieces
Beef short ribs (boneless) — 2 pieces
Braciole — 3 small rolls: to make, lay thinly sliced beef flat and sprinkle with chopped garlic, grated Parmesan, and pine nuts. Top with 1–2 slices of prosciutto, roll tightly, and secure with kitchen string.
Olive oil — for browning
For the Tomato Sauce
Diced tomatoes — 32 ounces (canned or fresh, with juices)
Tomato paste — 12 ounces
Roasted garlic — 1 clove
Vidalia or sweet onion — 1 large, chopped and divided
Fresh basil — ¼ cup, finely snipped
Italian parsley — a few sprigs
Sea salt — to taste
Instructions
1. Prepare the pigs’ feet (or skin).
Place the pigs’ feet in a medium saucepan and add enough water to cover them completely.
Bring to a boil and cook for 5 minutes to remove impurities.
Drain, rinse well, and discard the boiling water.
Transfer the cleaned pigs’ feet to a large stainless steel pot with 2 cups of fresh water, then set over medium heat.
2. Make the tomato base.
In a blender, combine the diced tomatoes, tomato paste, roasted garlic, and half of the chopped onion.
Blend until smooth and pour the mixture into the pot with the pigs’ feet.
3. Sauté the aromatics.
In a skillet, heat a drizzle of olive oil over medium heat.
Add the remaining chopped onion and cook until soft and golden, about 5 minutes.
Add the sautéed onion to the pot to deepen the sauce’s flavor.
4. Brown the meats.
In the same skillet, add another tablespoon of olive oil.
Working in batches, brown the beef short ribs, sausages, bracciola, and meatballs until nicely seared on all sides.
This step adds rich, caramelized flavor to the gravy.
Once browned, transfer all the meats into the sauce pot.
5. Add herbs and simmer.
Stir in the fresh basil and parsley sprigs, then bring the sauce to a gentle simmer.
Cover the pot partially and cook on low heat for 2 to 2½ hours, stirring occasionally to prevent sticking.
Check the seasoning halfway through and add sea salt if needed.
6. Finish the sauce.
Once the pigs’ feet are tender and the sauce has thickened into a rich, hearty gravy, remove and discard the parsley sprigs.
The sauce should be deep red and fragrant, with the meats meltingly tender.
7. Serve and enjoy.
Serve the Sunday gravy over cooked ziti or penne pasta, either on its own or topped with portions of the slow-braised meats.
Finish with a sprinkle of fresh basil or grated Parmesan cheese, and enjoy this classic Italian comfort dish — slow-cooked, soul-warming, and perfect for sharing around the table.