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Sunday Gravy (Spaghetti Sauce)




Source of Recipe


Frank Pellegrino on FoodTV






Recipe Introduction


Probably the best spaghetti sauce I have ever made. I made a few adjustments: I added 1 large sautéed onion, minced. I also substituted red wine for the ¼ c. water called for, added some basil and Italian seasoning and I simmered it all day instead of just 2 hours. He suggests serving with meatballs and braciole. Note that the Italian sausage is browned at the beginning, but not added to the sauce until one hour before the sauce is done. I put it in at the beginning of simmering the sauce and it just disappeared!





List of Ingredients



• 1 lb. piece lean beef (bottom round is good)
  
• 1 lb. piece lean pork (I used tenderloin)
  
• 1 lb. Italian sausage
  
• ½ c. olive oil
  
• 4 garlic cloves, peeled
  
• 3 T. tomato paste
  
• ¼ c. water
  
• 3 (35-oz.) cans San Marzano plum tomatoes
  
• Salt and pepper, to taste
  






Instructions



1. 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.)
   
2. 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.
   
3. 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.
   
4. One hour before sauce is ready, add the Italian sausage, meatballs and braciole (if using).
   
   
   






Final Comments


Serves 8 to 10.