It’s the middle of winter and you need some good food that sticks to your ribs. It’s time for the best mashup ever – combining two of my favorites: “Sunday Gravy” and pizza. Sunday gravy, or gravy, is something close to my heart. The smell of it just brings back so many fond memories of my childhood, waiting for this luxurious sauce to finish bubbling and boiling. This recipe will require some patience, but it will be worth it in the end.
For the sauce:
On deck: Sunday sauce pizza–sauce
Author: Pizza today
Type of recipe: pizza
- 2 tablespoons extra virgin olive oil
- 3 pounds beef short ribs
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons pizza sauce or tomato paste
- 3 cloves of garlic, sliced
- 2 28-ounce cans whole peeled tomatoes (crush by hand)
- 1 carrot
- 2 medium yellow onions (diced)
- Heat olive oil in a large cast iron skillet until shimmering.
- Season the ribs with salt and pepper and place them in the oiled pan in a single layer.
- Cook and brown over medium-high heat, turning as needed, for about 10 minutes.
- When browned, remove the meat from the pan and transfer to a plate.
- Then add your onions and a generous pinch of salt to the pan and cook over medium heat, stirring occasionally, until the onions are browned (about 10-15 minutes).
- Then add tomato paste or sauce. Stir and add onions.
- Add crushed tomatoes, then garlic and bring to a boil.
- When the sauce boils, return the meat and any juices left on the plate back to your pot and add the meat to the sauce. Partially cover and simmer on low heat for about four hours.
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For the porcini breadcrumbs:
On deck: Sunday sauce pizza — porcini breadcrumbs
Author: Pizza today
Type of recipe: pizza
- 3 ounces dried porcini
- 3 ounces of your favorite breadcrumbs,
- 3 ounces grated Romano or Parmesan
- Freshly ground black pepper.
- Add 3 ounces of dried porcini to a spice grinder and grind.
- Once finely ground, add the porcini to 3 ounces of your favorite breadcrumbs, 3 ounces of grated Romano or Parmesan, and a few turns of freshly ground black pepper.
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For the pizza:
On deck: Sunday sauce pizza
Author: Pizza today
Type of recipe: pizza
- 8-10 ounce ball of dough
- 3 ounces shredded mozzarella
- 2 ounces pizza sauce,
- 3 ounces “Sunday Gravy” mix
- Ricotta
- Porcini breadcrumbs
- Roman cheese
- Arugula
- Stretch an 8-10 ounce ball of dough to the desired size and add to a floured shell.
- Top with 3 ounces of shredded mozzarella, 2 ounces of pizza sauce, 3 ounces of “Sunday Sauce” mix and bake for about 8 minutes.
- When the pizza is done, let it sit for 30-60 seconds on a wire rack, then cut the ricotta evenly around the pizza.
- Sprinkle with porcini breadcrumbs, Romano cheese and finally sprinkle some petit arugula over the pizza.
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Chris Decker is the founder of Pizzaiolo & Partner at Truly Pizza, in Dana Point, California. @everythingbutanchovies on Instagram.