Whether you call it sauce or gravy, you can’t deny Anthony Bourdain’s culinary expertise! Personally, I call it sauce but it doesn’t matter to me what people call their version! This gravy is made with pork neck bones, oxtail, and sausages and is slow-cooked in tomato sauce for hours. It’s important to season the meat with a good amount of salt before searing it off and adding it to the tomato sauce. Serve this gravy over pasta for an incredible Sunday dinner! RIP to the legendary Anthony Bourdain.
Do you call it sauce or gravy? Let us know how you make yours in the comments below and don’t forget to grab a sauce/gravy apron from our store here!
- 2 lbs pork neck bones
- 2 lbs pork sausage
- 2 lbs oxtail
- 2 – 28 oz jars/cans crushed San Marzano tomatoes
- 1 – 28 oz jars/cans tomato puree
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 bay leaves
- 1 lb rigatoni pasta
- Kosher salt and fresh ground black pepper as needed
- Olive oil as needed
- Season your meats with a generous amount of salt and fresh ground black pepper.
- Sear meats in a large pot, in enough olive oil so that they don’t stick. Cook through.
- Pour tomato sauce and crushed tomatoes over the meats and add the garlic, onion and bay leaves. Stir and taste test.
- Let simmer for atleast 4 hours, stirring occasionally so that the sauce doesn’t stick. Note: Make sure you have plenty of bread so that you can dip while the sauce is cooking! Season with salt and pepper as needed.
- Before serving, cook pasta until al dente.
- Remove meats from the sauce and serve sausages separately.
- Pour sauce over the pasta and serve with bread and wine!