Sunday Gravy or Spaghetti Sauce
Source of Recipe
Food TV
List of Ingredients
Sunday Gravy (Spaghetti Sauce)
Source of Recipe
Frank Pellegrino on FoodTV
1 lb. piece lean beef (bottom round is good)
1 lb. piece lean pork (I used tenderloin)
1 lb. Italian sausage
� c. olive oil
4 garlic cloves, peeled
3 T. tomato paste
� c. water
3 (35-oz.) cans San Marzano plum tomatoes
Salt and pepper, to taste
In a large dutch oven, heat oil over medium heat. Add the garlic and toss to
coat with oil. Cut meat up into slices or chunks. Cook meat a few pieces at
a time, until nicely browned on all sides. Remove meat from pan and set
aside. When garlic cloves have browned, remove and discard them. (NOTE: This
is where I added the onions and herbs.)
Combine the tomato paste and water (or wine) and stir into oil. Stirring
constantly, cook for 2 to 3 minutes. Add the tomatoes and juice, raise heat
and bring to a boil. Using a tomato can, add 2 cans of water to the pan and
bring to a boil again.
Return the beef and pork to the sauce and add salt and pepper, to taste.
Bring to a boil and allow to boil for 5 minutes. Lower heat and partially
cover pan. Cook for approximately 2 hours, stirring occasionally until meat
is almost falling apart and sauce is thick.
One hour before sauce is ready, add the Italian sausage, meatballs and
braciole (if using).
Serves 8 to 10.Recipe
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