Tag: #gravy

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Instyle Has Chef Kalman’s Recipe for Sunday Gravy

February 2, 2016

InStyle got the scoop on Chef Kalman’s recipe for homemade Sunday Gravy so that you can make this amazing sauce at home. Get the recipe below and follow this link to Instyle for more recipes, features and fashion.
 

This Sunday Gravy Is Just the Thing to Cure Your Sunday Blues

 
JANUARY 20, 2016
BY: SYDNEY MONDRY
 
012016-sunday-gravy-lead
 
It’s the end of the weekend, the weather is atrocious, and you’re feeling the onset of the dreaded Sunday Blues. Instead of meekly crawling under your covers (been there!), try whipping up a batch of delicious and hearty Sunday Gravy from Knead & Company Pasta Bar + Market, a much-hyped Italian eatery coming soon to Downtown L.A.’s Grand Central Market.
 
Knead & Co. is helmed by renowned chef Bruce Kalman, who—in addition to creating this epic sauce—makes his own butter and pasta from scratch, and even launched a spice rub company. (In addition, Kalman’s Pasadena, Calif.-based restaurant Union was named 2014’s No. 2 Best Restaurant in L.A. by Los Angeles Magazine.)
 
Kalman’s meat-based sauce is just the thing to warm up your body and soul on a frigid Sunday evening—generously spoon it onto a big bowl of pasta, and freeze the rest for the week ahead. Recipe below.
 
Sunday Gravy
Yields 4 qt
 
Ingredients
 
1/4 cup olive oil
3 sprigs of fresh oregano, tied in bundles
6 sprigs of fresh basil, tied in bundles
1 lb pork shoulder with bone
1 lb beef chuck, with bone
1 lb veal shank slices, with bone
3/4 tsp red chili flake
6 garlic cloves, smashed
1 yellow onion, large dice
1 ½ cup red wine
4 qts San Marzano tomatoes, milled large holes
Kosher salt and freshly ground black pepper, to taste
 
Directions
 
1. Season all of the meat liberally with salt and pepper.
2. In a large saucepan, heat the oil with the herbs and cook over medium heat until crisp; remove and reserve.
3. Increase to high heat and add the meat; cook to brown all of the meat and bone really well. Remove all of the meat, add the chili flakes, garlic, and onions, and season with salt and pepper; cook until translucent, then add the wine and deglaze the pan; reduce by 1/2.
4. Add the tomato, return the herbs, and reduce the heat. Bring to a simmer and transfer to a Dutch oven; cover and cook in the oven at 300°F for 2 hours, until all of the meat is tender.
5. Uncover and cool completely.
6. Remove the herb bundles, meat, and bones, and chop all of the meat finely and mix it back in. Serve over pasta, or whatever you’d like!