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Tomato Gravy




Source of Recipe


Rose


List of Ingredients





2 cups minced yellow onions
2 cloves fresh garlic , minced
2 tablespoons dry Marsala wine.
2 six ounce cans Italian style tomato paste
3 cups water
1/2 teaspoon baking soda- PACKED INTO MEASURING SPOON AND LEVEL OFF
1 1/2 TEASPOON SALT
1/4 TEASPOON BLACK PEPPER
24 FRESH BASIL LEAVES OR USE 1 1/2 TEASPOONS DRIED BASIL



Recipe




PUT THE MINCED YELLOW ONIONS AND GARLIC IN THE OIL AND DRIPPINGS REMAINING IN THE POT USED TO BROWN THE MEAT BALLS. STIR THOROUGHLY. PLACE ON BURNER. STIR AND FRY SLOWLY ABOUT 10 MINUTES. THEN, ADD THE DRY MARSALA WINE AND TO LOOSEN ALL THE GOOD BROWN BITS. REMOVE FROM BURNER.

ADD TOMATO PASTE AND WATER. STIR UNTIL TOMATO PASTE IS DISSOLVED. BLEND IN BAKING SODA THOROUGHLY. RETURN TO BURNER AND BRING TO SIMMER. STIR UNTIL FOAM SUBSIDES.

ADD SALT AND PEPPER, AND BASIL. COVER AND COOK GENTLY FOR 30 MINTUES. THEN, CAREFULLY PLACE THE BROWNED MEAT BALLSN GRAVY. ALSO ADD ANY JUICES THAT HAVE OOZED FROM THE MEAT BALLS. COVER , BRING BACK TO SIMMER AND COOK GENTLY FOR 45 MINUTES. STIR CAREFULLY ONCE OR TWICE WHILE COOKING.

MEAT BALLS CAN BE MADE FROM LEAN BEEF CHUCK, BEEF SIRLION TIP, OR VEALK ROUND.