Italian-American Sunday Sauce
The constant presence at Sunday dinners in Italian immigrant homes was ragù della domenica or 'Sunday sauce'—also known as 'Sunday gravy'—the crowning glory of Italian American cooking. If it was not dressing the pasta, it was [lurking] in the lasagne, with more served in a gravy boat for those who wanted to pour some more on top. Just about every Italo-American grew up with this sauce, or something very much like it. It is a not-so-distant American cousin of the ragù alla napoletana. The Neapolitan version is made with a single large piece of beef, its American cousin is made with various bits of pork and beef: sausages, beef or pork ribs and meatballs were always included, but you'd often find beef braciole, pig's foot and rolled pig's skin, and sometimes pork chops, in the pot as well, all slowly simmered for hours in tomato sauce until it was dark and unctuous and full of deep flavor. Ragù requires slow, long cooking, but it is not hard to make.