What's Cookin'- Sunday Gravy and Veal Parmesan

Have I mentioned that Sunday is my favorite cooking day?! I usually have some extra time to make something that is more time consuming without the stress of getting it on the table quickly after a full day of work.

This weekend it was time to make up a batch of my gravy. Yes gravy- I am one of those Italians... Although after 9 years of marriage to another Italian I'd be lying if I said the word "sauce" hadn't been thrown around once or twice but I'm sticking to my roots on this one!!

Now people tend to be very territorial about their gravy recipes, all claiming to have the best secret formulation. Mine is more of a method than a recipe as I never quite make it the same way twice. It's pretty simple and I'm all about sharing. I can't promise it's better than your Nonna's but I can say it beats a jar any day!   A few minutes of work up front is all it takes. 

Of course I  just gotta have some veal parm to go with it. ( all you veal haters-gasp!- use chicken instead!)

And for fun I'm throwing in a bonus recipe for my mom's "eggs in the gravy". I always thought this was some authentic Italian dish that my mom had growing up in Italy but at 37 yrs old I've yet to meet another Italian family who makes this so I guess I'm chaulking up to a "Mancuso" thing!

What do I need???

Gravy

-1 large can tomato puree

-1 large can crushed tomatoes (pay more for San Marzano: totally worth it)

- small can tomato paste

- yellow onion (diced)

- garlic garlic garlic

- carrot (shredded and then chopped)

- good quality olive oil 

- assorted spices ( basil, oregano, bay leaf, onion powder)

Veal Parm

- thin sliced veal cutlets

- seasoned bread crumbs

- scrambled egg whites

- Parmesan cheese

- shredded mozzarella 

- gravy 

Total Prep and Cook Time- 

Gravy- as long as you have, recommend 2-3 hrs

Veal parm- 35 min

**Food Tip** Always pay more money for Parmigiano-Reggiano which is the only true "parmesan" cheese. The domestic stuff does not even come close to comparing. The real deal has a more granular texture and little salty crystals throughout it that gives it all the flavor. A little goes a long way and it lasts forever in the fridge.

Grab a large heavy bottom pot and heat up a few glugs of olive oil. I use this Dutch oven which is one if my all time favorite kitchen splurges. There isn't anything you can't do in this pan, seriously get one!

Once oil is hot add in your chopped garlic, onions, and carrots and cook down until soft and translucent. . .

Then add tomato paste and stir well to melt it in. .  .

Next add in tomato puree and crushed tomatoes and stir well.  Fill up the can with water and add it in as well. You will want to add at least 1 can, more depending on how thick you like your gravy.  I usually add 2 cans of water because I like it a little thinner.  As it cooks the water will evaporate out.

Season it up with whatever you have on hand in the spice cabinet, a little of this or that to your taste will work fine. I add dried oregano, garlic salt, onion powder, sea salt, pepper, basil and a bay leaf. 
**For extra flavor you can add whole peeled onions, a piece of red pepper, and even a parmesean cheese rind** See tips at the end for adding meat.

Bring to a boil and then cover and simmer and let it go all day, stirring occasionally whenever you're around the kitchen. . .

About 2 hours into cooking add a couple tablespoons of sugar or even honey to cut the acidity (a tip from my dad who if I must admit makes a mean gravy)

And then 2-3 hours it is all thick and rich and ready to go!!  (see how much evaporates? At this point I'm always asking myself why I didn't think to double the recipe!)

So for the veal, you could make it pretty much ahead of time and even steal some gravy while it is still cooking to prepare it.

First dip veal in egg wash, then dredge in breadcrumb/parm cheese mix, then into a HOT skillet with EVOO

Fry in hot olive oil just long enough to hold breading on- remember this is headed for the oven and no one wants over cooked chewy veal. About 1 min per side. . .

Put some gravy on the bottom of a baking dish, layer in fried veal, then cover with gravy and lots of shredded mozzarella- the more the merrier!  

Cover with foil and pop it in a 350 degree oven for 25-30 minutes until cheese is all melty and bubbly... DONE!!

All you need now are some sides (you can never have enough things to put gravy on!  I boil up some pasta and we sometimes have my mother's "eggs in gravy"

This is super simple, pour some gravy in frying pan, carefully break eggs into pan making sure to space them out some.  Spoon some more gravy on top to cover the eggs. 

  

Cover pan and simmer on low for 15-20 minutes until eggs are set and that's it! I know this is weird but it is surprisingly delicious- try it!!

Put it all together and there you have it- just needs a good glass of red!

**For those picky kids- I got nothing for you on this one. Gravy goes on everything. I just tell Lucia that if she doesn't eat it we will have to call her Lucy instead because she will lose her italian status lol**

**Wanna switch it up?!!**

- to add flavor the gravy throw in some browned meatballs, sausages, or even raw chicken breast at the beginning of cooking
- toss in fresh basil at the end or a few  glugs of red wine

Buon appetito!