Recipe of Banh Mi Meat Recipe

Meat Gravy

But a light lager such as tiger from singapore—which is found all over vietnam—is a good choice.

Recipe Summary Meat Gravy

This recipe is a family tradition. It has been handed down from generation to generation but never written down. There are things I'd like to explain before starting: some of the meats I use are interchangeable. The whole idea of a meat gravy is the different combination of meats, not the exact meats themselves. The two basic meats are pork and beef; some like to add veal, but I don't. Many in my family add their own third meat: some use poultry, mine is lamb. Some in our family only use beef and pork but I find it less tasty. Serve the sauce over your favorite pasta with grated cheese; I recommend Locatelli® Pecorino Romano. I also add meatballs and braciole to the sauce; see links below for those recipes.

Ingredients | Banh Mi Meat Recipe

¼ cup extra virgin olive oil

1 (2 1/2 pound) pork shoulder roast

24 cloves garlic, peeled and lightly cracked into large pieces (divided)

2 pounds pork spareribs

2 pounds beef oxtails, cut into pieces

1 lamb shank (Optional)

8 (28 ounce) cans Italian-style whole peeled tomatoes

1 pound hot Italian sausage, casings removed

1 pound sweet Italian sausage, casings removed

3 (6 ounce) cans tomato paste

2 teaspoons salt, or to taste