Italian Sunday gravy is the traditional, long-cooked pasta sauce from a small village in Campania. It has long braised meats galore like pork braciola, beef braciola, meatballs and sausage. It's a classic of the slow food movement since you really want to take your time making this one. But the good news is that while it's a lot of time, it's not a lot of work. You basically make the sauce, brown the meat and then let everything simmer together for several hours. It's the perfect dish to make on a lazy Sunday afternoon sipping wine with friends.You have to make this one next Sunday!Full text recipe http://wp.me/p1bo0f-1zFacebook: http://www.facebook.com/GiannisNBGoogle+: http://plus.google.com/+GianniNorthBeachTVTwitter: http://www.twitter.com/giannitvWeb: http://www.gianni.tvMusic by David Molina: http://drmsound.com/Video by Hungry Village: http://hungryvillage.comWatch all my cooking episodes: http://www.youtube.com/playlist?list=PL7BEADADCCAD445F2SUBSCRIBE: http://www.youtube.com/user/gianninorthbeach?sub_confirmation=100:00 Intro00:25 Getting the meat at Little City00:48 Prepping & cooking the sugo04:15 The Meats!!04:58 Braciola08:19 Meatballs09:34 Cooking the meat & adding to sunday gravy11:40 The pasta12:22 Plating & eating