Paulie's Prison Gravy (Hearty Sunday Sauce)
As autumn evenings draw in, there's nothing quite like a slow-simmered, rich meat sauce to bring warmth and comfort to the kitchen. This robust "gravy," famously detailed in Martin Scorsese's *Goodfellas* by Paulie Cicero, is more than just a pasta topping; it's a testament to patience and simple, quality ingredients, transforming humble cuts of meat and ripe tomatoes into a deeply flavorful meal that feeds a crowd and nourishes the soul.
Ingredients
- 3 tablespoonsOlive oil, Extra virgin
- 1 poundBoneless pork shoulder, Cut into 2-inch chunks
- 1 poundItalian sausage, Sweet or hot, casings removed
- 1½ poundsBoneless beef chuck, Cut into 2-inch chunks
- 1 largeYellow onion, Finely diced
- 6 clovesGarlic, Minced
- 6 ouncesTomato paste, From a can
- 1 cupDry red wine, Such as Chianti or Merlot (optional, but recommended)
- 2 28-ounce cansCrushed tomatoes, Good quality
- 1 cupWater or low-sodium chicken broth
- ½ cupFresh basil, Packed, roughly chopped, plus more for garnish
- 2 teaspoonsDried oregano
- 2 leavesBay leaves
- 1½ teaspoonsKosher salt, To taste
- 1 teaspoonFreshly ground black pepper, To taste
Read from the ingredient names, for the nine major allergens U.S. labels must declare. Check the brands you use, and anything you swap in.
Equipment
Voluntary statements this food qualifies to carry under FDA rules, based on its composition per labeled serving.
No claims can be offered while nutrients are missing: an understated total could qualify a claim the food has not earned.
Method
- 1
Pat the pork and beef chunks dry with paper towels and season generously with salt and pepper. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat until shimmering. Brown the pork and beef in batches until deeply colored on all sides, about 5-7 minutes per batch. Remove the browned meat and set aside.
- 2
Add the Italian sausage (without casings) to the pot, breaking it up with a spoon. Cook until browned, about 5-8 minutes. Drain off any excess fat, leaving about 2 tablespoons in the pot.
- 3
Reduce heat to medium. Add the diced onion to the pot and cook until softened and translucent, about 6-8 minutes. Add the minced garlic and dried oregano, cooking for another minute until fragrant.
- 4
Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, allowing it to deepen in color and caramelize slightly. This step builds significant flavor.
- 5
If using, pour in the red wine, scraping the bottom of the pot to deglaze and release any browned bits. Let the wine simmer and reduce by half, about 3-5 minutes.
- 6
Return the browned pork and beef to the pot. Add the crushed tomatoes, water or broth, fresh basil, bay leaves, and 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stir well to combine.
- 7
Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and cook for at least 3 to 4 hours, or even longer, stirring occasionally. The goal is for the meat to become fork-tender and for the flavors to meld deeply. The longer it simmers, the richer it becomes.
- 8
Once cooked, taste and adjust seasoning with additional salt and pepper as needed. Remove the bay leaves. Serve hot over your favorite pasta, such as rigatoni or ziti, with a generous sprinkle of grated Parmigiano-Reggiano and extra fresh basil.
Chef's notes
- For the deepest flavor, allow the sauce to simmer for at least 4 hours, or even up to 6 hours on low heat. A slow cooker can also be used after browning all the meats and sautéing the aromatics in the pot.
- This sauce freezes beautifully. Portion cooled sauce into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
- Don't skip the browning steps for the meat and tomato paste; these are crucial for developing the rich, complex flavors that define a true 'gravy.'
- Serve with a hearty pasta like rigatoni, ziti, or pappardelle, allowing the thick sauce to cling beautifully. A simple side of crusty Italian bread is essential for soaking up every last bit.
Personalized nutrition
Add the people at your table. We'll size each person's portion of this dish to their own daily needs — then you can set the recipe to match.