Recipe by Gr8nurs1271
Ok, I'm not from South Philly but my husband's family is and this is what I came up with. My husband says it's good so I'll take his word for it. I love this sauce/gravy. It's tomato-y and onion-y and garlic-y. Oh and Yumm-y!!!! It is labor intensive but so worth it!
- 2 (28 ounce) cans san marzano tomatoes (whole, peeled and in puree)
- 1 (28 ounce) can tomato puree
- 1 (6 ounce) can tomato paste
- 2 yellow onions
- 8 garlic cloves
- 1⁄2 cup red wine
- olive oil
- 2 tablespoons dried basil
- 1 tablespoon dried oregano
- 2 small whole bay leaves
- 2 teaspoons crushed red pepper flakes
- 2 teaspoons dried sage
- 2 tablespoons dried parsley
- 1 pinch sugar (literally a pinch of sugar)
- meat, for gravy (usually a pork rib end, a small piece of beef and a small piece of veal)
Directions See How It's Made
- Heat olive oil in a large pot. I use the pot I'm going to cook the gravy in, like a stock pot.
- Brown the outside of the meat. Don't cook it all the way through.
- Meanwhile, mince the onions and the garlic. I mince them very fine since I don't really like onions all that much but love the flavor of an onion.
- Once the meat is browned, remove it. Toss in the onions and garlic and sautee until soft.
- Deglaze the pan with the red wine. This just adds another layer of flavor. In the meantime, open your tomatoes and crush the San Marzanos. Some people use a potato masher but I usually just use my hands. It saves time and dirties one less utensil.
- Add the tomatoes to the pot, the dried herbs and the tomato paste. Cook for up to six hours on very low. The herbs can be adjusted to taste. I learned to cook this in a much larger pot than you need so you don't have to use a lid. Covering the sauce/gravy makes it too thin since the condensation can't escape. If you must cover it make sure you vent the lid.
- Serve with your favorite pasta.