Peasant Spaghetti Sauceaka Gravy Recipes

CONFORTI FAMILY RED GRAVY (SPAGHETTI SAUCE)

Steps:

• 1. This is a double batch. The single batch always gives me enough sauce for 2 dinners, so I double it and freeze the extra.
• 2. Use a large stock pot. (I've used a 6 qt. crock pot and without the meat added, it filled it right to the top!)
• 3. If adding meat, fry the sausage or meatballs until nice & browned. De-glaze the pan with a little wine to get all those browned bits. If NOT adding the meat, just add a little wine to the sauce.
• 4. Add all the ingredients into the pot with the seasonings being added as below.
• 5. ** For the seasonings, My husband's grandmother taught him to add the seasonings in this order as a boy. I thought it was cute. - First you see the grass grow (this is the oregano, basil, parsley); - then the snow falls on the grass (parmesan cheese); - then you see some frost on the snow (this is the sugar) Then, of course, you mix it all in. :)
• 6. Cook at a low boil for 8-10 hours. I replace the pot lid with a flat slotted pan (like a pizza pan) to allow moisture to escape. The sauce needs to cook down a bit and thicken.
• 7. ** Note: You can cook this recipe all day on LOW in a 6-quart or larger crock pot.

VICTORIA GOTTI'S SUNDAY GRAVY SPAGHETTI SAUCE

Steps:

• Heat the oil in a large saucepan over medium heat. Add the garlic browning slightly, be careful not to burn it.
• Add the meat a few pieces at a time. Brown all the pieces on both sides, about 5 minutes per side.
• Add the tomatoes, tomato paste, bouillon cubes, and water to the meat mixture, stir to combine. Bring to a boil and cook for 10 minutes, stirring constantly.
• Add the salt and pepper, basil sprigs, oregano, and parsley to the pot, cover and let simmer for 2-3 hours until the meat is falling off the bone and the sauce has thickened. Stir the pot every 20 minutes.
• When the sauce is done and the meat is tender, remove the meat from the sauce and set aside in a covered casserole dish. Serve both the meat and the sauce with your choice of pasta.

PEASANT SPAGHETTI SAUCE(AKA GRAVY!)

Steps:

• sear neckbones on all sides using olive oil, then set aside.
• saute in olive oil, onion, garlic and basil.
• add the wine and scrape pot with cooking utensil.
• add tomatoes, bouillon, neck bones, sugar.
• add lid, cook on low, stir sauce every 20 minutes.
• with an hr left remove neckbones and add the paste.
• salt as needed. add parmesan to sauce when finished cooking.
• add cooked pasta.

PEASANT PASTA

Steps:

• Heat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan. Add sausage meat. Crumble sausage meat as it browns. Add chopped garlic to the pan. When all of the crumbles have browned evenly, deglaze the pan drippings using chicken or vegetable broth. Stir in crushed tomatoes and bring the sauce up to a bubble, then reduce the heat to a simmer. Stir cream into your sauce, this will blush the color and cut the acidity of the tomatoes. Season with salt and pepper. Stir peas and basil into your sauce to combine. Toss hot drained penne rigate in pan with the sauce, then transfer pasta to serving bowl.

SPAGHETTI SAUCE (AKA: RED GRAVY)

Steps:

• In a large dutch oven or 8 quart pot. briefly cook garlic and olive oil.
• Place fresh sausage and neck bones in pot.
• Add desired amounts of salt and pepper to meats.
• Add enough of the 2 qts. of water to cover meats in the pot, (not all of the water may be used). Cover and cook on low-medium for at least an hour. Do not allow water to boil; this will toughen meats.
• Add the crushed tomatoes to the pot and stir. Begin with 4 cans and add the last can according to desired thickness, remembering that sauce will thicken as it cooks.
• Add spices, again according to taste, and stir. More may be added as sauce cooks.
• Stir frequently and keep on low to medium heat, making sure sauce never boils. Continue to cook for at least 4 hours; sauce may cook longer if desired.
• Homemade or store-prepared meatballs may be added to pot.
• Serve over pasta, raviolis, or as a base to lasagnas and zitis.

SOPRANO'S SUNDAY GRAVY (SPAGHETTI SAUCE)

Steps:

• To make the sauce, heat the oil in a large heavy pot over medium heat.
• Pat the pork dry and put the pieces in the pot.
• Cook turning occasionally, for about 15 minutes or until nicely browned on all sides.
• Transfer pork to a plate.
• Brown the veal in the same way and add it to the plate.
• Place the sausages in the pot and brown on all sides.
• Set the sausages aside with the pork.
• Drain off most of the fat from the pot.
• Add the garlic and cook for about 2 minutes or until golden.
• Remove and discard the garlic.
• Stir in the tomato paste and cook for 1 minute.
• With a food mill (I use a Braun hand blender) puree the tomatoes, with their juice into the pot.
• Or for a chunkier sauce, just chop up the tomatoes and add them.
• Add the water; and salt and pepper to taste.
• Add the pork, veal, sausages, and basil and bring the sauce to a simmer.
• Partially cover the pot and cook over low heat, stirring occasionally, for 2 hours.
• If the sauce becomes too thick, add a little more water.
• Meanwhile, make the meatballs: Combine all the ingredients except the oil in a large bowl.
• Mix together thoroughly.
• Rinse your hands with cool water and lightly shape the mixture into 2 inch balls.
• Heat the oil in a large heavy skillet.
• Add the meatballs and brown them well on all sides.
• They will finish cooking in the sauce.
• Transfer the meatballs to a plate.
• After the sauce has cooked for its two hours, add the meatballs and cook for 30 minutes or until the sauce is thick and the meats are very tender.
• To serve, remove the meats from the sauce and set aside.
• Toss the cooked pasta with the sauce.
• Sprinkle with cheese.
• Serve the meats as a second course, or reserve them for another day.

AUTHENTIC HOMEMADE ITALIAN GRAVY (SPAGHETTI SAUCE)

Steps:

• Heat olive oil in a dutch oven or pot (large enough to contain all sauce ingredients) over medium heat. When hot but not smoking, add onion and garlic and saute until onion is translucent and garlic is fragrant. Be sure to stir every couple minutes so the garlic doesn't burn. If you want to leave the garlic in the sauce, you may do so, but if not, now is the time to remove garlic from the pot. I personally leave it in because my family loves garlic. If you choose to remove it, there will only be a very subtle garlic flavor present in the sauce.
• Add ground beef to pot with onion and olive oil. Fry, breaking up until small pieces are all that's left. Drain if excess oil is present; I recommend using lean ground beef for health reasons and draining.
• Once drained, add both cans of tomatoes, filling with 1.4 can of water afterwards to rinse the remaining sauce out and add to pot. Add chopped or broken up basil leafs if using fresh, or add dried basil at this time. Also add salt and pepper to pot. Stir well, breaking up any large chunks of tomato against the side of the pot.
• Allow pot to come to a simmering boil, and then turn heat down to low. Place lid on the pot, stirring every 5 minutes or so. Allow to simmer for 30-45 minutes. When the proper time has passed, taste the sauce and add more salt and pepper to your liking.
• Once this time has elapsed, your sauce is done and you are ready to use it for whatever you want - baked ziti, lasagna, spaghetti, stuffed peppers, or over polenta. You can also make a meatless version by simply omitting the ground beef, and you may use the sauce for pizza as well! It's a great, flavorful, and very versatile sauce for all occasions. Enjoy!