2large cans tomatopureed and strained to remove seeds
Kosher salt and fresh ground black pepperto taste
2dried bay leaves
2tablespoonscooking olive oil
Serving
Grated parmesan
½tablespoonunsalted butter per serving
Small handful of chopped Italian parsley
Cooked pasta4-5 oz per person, preferably a shell or hollow type such as rigatoni, penne or conchiglie
Instructions
Sunday Gravy
Season the shoulder or shank all over with salt and pepper. In a dutch oven or other braising pot with high sides, heat 1 tablespoon of the oil and brown the Saratoga on all sides on medium-high heat, take your time, this will probably take about 20 minutes, but will help build good flavor in the finished dish. Preheat the oven to 275 F.
Remove the meat, discard the spent/cooked oil, replace with another tablespoon of fresh oil, and brown the sausages and the tongue.
Add the onions and garlic and cook for a few minutes more. Add the wine to the pan, stirring to loosen any brown bits on the bottom of the pan with a wooden spoon, then add the tomato puree. Add the browned lamb back to the pot, along with the bay leaves.
Cooking
Transfer the pot to the oven and bake for 2.5 hours, or until the meat from the Saratoga moves freely from the bone. You can also simmer the pot on the stove, but it's easier for it to splatter and make a mess. After cooking, remove the pot from the oven and cool to room temperature, uncovered, then chill.
Chill and remove the fat
Scrape the congealed fat from the top of the dish and discard, then warm the sauce up to room temperature on medium heat. Remove the tongue, Saratoga and sausages from the pot. Using gloves to handle the meat, cut the meat from the Saratoga and then cut it into 1 inch pieces. Cut the sausages into ½ inch coins. Peel the tongue and cut into ½ inch cubes. Add the cut meats back to the pot.
Simmer the sauce for another 20-30 minutes on medium-low heat to reduce it and remove some of the water, double check the seasoning for salt and pepper and adjust as needed, then prepare to serve.
Bring a large pot of salted water to a boil and cook the pasta al dente.
Serving
To serve, for each 4-5 oz of cooked pasta, heat up a heaping cup of sauce. Warm the pasta in the sauce, adding the butter and mixing until incorporated. When the sauce is hot, toss in the parmesan and parsley to taste, and serve.