North End Sunday Gravy

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Fry beef and pork in 1/4 cup of olive oil in a large saucepot.
  • Remove meats as they brown and add another 1/4 cup oil to the juices in the pan.
  • Saute the onion, garlic, and 2 pinches each of the seasonings until the onion is transparent.
  • Stir in the tomato paste and cook, stirring, until the paste melts into the oil. This is called "Italian roux".
  • Stir in an extra couple of pinches of the seasonings. Add the tomatoes and blend.
  • Fill the two tomato cans with water and add water until the sauce is as thick as you like it. Remember the sauce is going to cook down.
  • Let the sauce come to a boil and add salt and pepper and an additional 2 pinches of seasonings.
  • Return the meat to the pan and simmer, uncovered, for 2 hours. Stir every 15 minutes or so using a wooden spoon.
  • Brown the sausages in some olive oil and add to sauce with sugar to taste. Simmer another hour.
  • Make meatballs and either fry in oil or bake in oven at 350 degrees for 30 minutes. Add to sauce.
  • Cook for an additional hour. Add water as it cooks if you think it needs it, but you should have a sauce that doesn't separate on the plate.
  • Remove meats and let sauce settle for a few minutes until fat rises to the top. Skim as much fat as possible from the sauce. The less fat it contains, the better the sauce.
  • This sauce freezes beautifully.
Advertisement