Sunday Gravy

Amano Italian Kitchen

Sunday Gravy

With All the Fixings
Beef, Pork
Amano Italian Kitchen brings you a Sunday Gravy just like Nonna makes. Enjoy fresh handmade Tagliatelle Pasta with Sunday Gravy Sauce. After pasta, enjoy an assortment of braised meats including Pork Side Ribs, Meatballs, Hot Italian Sausage with a fresh green salad on the side. Mop up all that Sunday Gravy sauce with some warm Focaccia bread included in your package.
Serves 3-4
•   Full Prep
•   Easy Prep
•   Ready in 30 Minutes

$64.95

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INGREDIENTS:

  • 2 bunches Tagliatelle Pasta
  • 500mL Sunday Gravy Sauce
  • 1 bag Braised Meat (2 meatballs, 1/3 rack pork side ribs, 1 hot Italian sausage, carrot)
  • 125g Grated Pecorino
  • 1/4 bunch Parsley
  • 20g Bomba Sauce
  • 1 head Red Leaf Lettuce
  • 1 head Radicchio
  • 2pcs Baby Cucumber
  • 15-20 Cherry Tomatoes
  • 150mL Italian Dressing
  • 1pc Fresh Focaccia
  • 30g Garlic Butter

ITEMS NOT PROVIDED:

Make sure you’ve got a Large Sauce Pot, a Medium Pot, a Small Sauce Pot, a Salad Spinner, a Baking Tray, a Chef’s Knife, Cutting Board, a Ladle, and a Strainer. It’s also ideal to have a few staples on hand like Kosher Salt or Sea Salt, a Pepper Mill with Peppercorns, and Extra Virgin Olive Oil. Now, let’s get cooking!


PREP INSTRUCTIONS:

BRAISED MEAT

1. In a large Sauce Pot, bring 2L of water to a boil.

2. Place vac pack bag of Braised Meat in water and allow to simmer for 15 minutes.

TAGLIATELLE POMODORO

1. In a large pot, bring 4L of salted water to a boil.

2. Add fresh Tagliatelle Pasta and cook Pasta until Al Dente (approximately 5 minutes), stirring occasionally to avoid sticking.

3. Meanwhile, in a small pot, bring 500mL of Sunday Gravy Sauce to a simmer.

4. Once Pasta is cooked, strain.

5. Add cooked Tagliatelle to Sunday Sauce and stir until evenly coated.

FOCACCIA TOAST

1. Pre-heat oven to 350°F.

2. Careful not to cut all the way through, slice the Focaccia into 4 slices creating an accordion.

3. Rub the Garlic Butter in between each layer.

4. Place on a tray and bake in oven for approximately 5 minutes.

5. Remove from oven and sprinkle some cheese on top. Place back in the oven for 1-2 minutes until cheese is melted.

SALAD

1. Remove the core from the Red Leaf Lettuce and Radicchio.

2. Cut or rip the Lettuce into bite sized pieces.

3. Fill a large bowl with cold water and a couple of ice cubes.

4. Plunge the Lettuce into the ice bath and let sit for 5-10 minutes.

5. While the Lettuce soaks, cut the Cucumbers into thin rounds, and cut the Tomatoes in half.

6. Remove the Lettuce and use a salad spinner, or place in a colander or on a tray lined with paper towel to dry.

7. Place LettuceCucumber, and Tomatoes in a large bowl and drizzle with desired amount of dressing. Toss well.

8. Season with Salt and Pepper to taste.

PLATING

Plate Family Style:
1. Braised Meat – Once heated through, transfer into serving bowl.

2. Focaccia Toast – Remove from oven, transfer to serving plate.

3. Salad – Toss and serve in a large salad bowl.

4. Tagliatelle Pomodoro – Transfer to serving bowl. Enjoy!


Michael Angeloni

Executive Chef