Sunday Gravy with Whipped Ricotta Recipe

Step 1

For the whipped ricotta:

Step 2

Place ricotta and salt in a medium bowl.

Step 3

Using a stand or hand mixer, whip ricotta, adding in olive oil and cream until it is light and fluffy.

Step 4

Stir in parsley and lemon zest, and season with salt and pepper, to taste.

Step 5

For the pasta and sauce:

Step 6

Season the neck bones with salt and pepper; set aside.

Step 7

Using a blender, puree half of the tomatoes; set aside.

Step 8

In a large stockpot, heat a few tablespoons of olive oil over medium-high heat. Add approximately 2 cloves of garlic and neck bones in a single layer (do in batches if necessary) and brown evenly on both sides. Remove from pot and set aside.

Step 9

Add more olive oil and onions, and sauté until almost translucent, approximately 3 to 5 minutes.

Step 10

Add remaining garlic and sauté another 2 to 3 minutes until fragrant and golden.

Step 11

Add red pepper flakes (if using) and stir in tomato paste.

Step 12

Add the whole tomatoes and break up with wooden spoon.

Step 13

Next add pureed tomatoes, dried oregano and a couple teaspoons of salt, and give it a good stir.

Step 14

Place neck bones into sauce, stir and reduce to medium heat; it should be at a low simmer.

Step 15

Simmer uncovered for 3 to 4 hours, until meat is falling off the bones. Stir the sauce occasionally while simmering. As the sauce simmers, skim off any fat that rises to the top. Taste occasionally and season with salt as you go. If sauce starts to get too thick, thin it out with water, adding a little at a time and continue to simmer.

Step 16

Once sauce is done, remove neck bones to serve on the side. Season to taste with salt and pepper.

Step 17

Fill a large stock pot with water and bring to a boil. Once boiling, add a few tablespoons of salt. Add bucatini and give it a good stir. Then cook per package directions to al dente. Drain.

Step 18

To serve:

Step 19

Add a few ladles of sauce to the bottom of the serving dish, top with cooked pasta, add more sauce and toss. Serve with freshly grated Parmigiano-Reggiano, red pepper flakes and whipped herb ricotta.