In the Kitchen: Sunday Gravy

The Rhode Show
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In the Rhode Show kitchen today, we welcome Executive Chef Brian Nadeau from Cucina Rustica making their Sunday Gravy, a traditional Italian Sunday pasta and beef dish.


  • 4 bone in short ribs
  • 1 lb meatloaf mix (for meatballs)
  • 2 cans crush tomato
  • 1 can beef broth
  • 4 Italian sausage links
  • 1 stick of pepperoni 
  • 1 onion diced
  • 12 garlic cloves minced
  • salt & pepper to taste
  • 1 whole carrot
  • 1-1.5 lb fresh pasta 


  1. Sear garlic in pan w/olive oil and a little butter (on low so it doesn’t burn).
  2. Once garlic starts to brown pour in your crushed tomato & water (plus tomato paste, optional).
  3. In separate pan brown your short rib, sausage & pepperoni and season w/salt & pepper.
  4. Once browned add the meat to your simmering tomato sauce, deglaze meat pan w/red wine and scrape pan and pour into sauce.
  5. Stir & simmer on low, throw in a whole carrot for sweetness (simmer low DO NOT BURN)
  6. Using the same meat pan, sauté butter, oil, and onion on low to caramelize.
  7. Using a Pyrex pan heat blended oil for your 6 oz meatballs (the oil should be about a 1/2 inch deep in Pyrex) 
  8. Once oil his hit add meatballs and place in oven at 425 degrees for 30 minutes.
  9. Take out & add it to your pot w/ the onions when caramelized, let simmer for a bit.
  10. Plate over your fresh pasta.

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