PASTA GRAVY (Sauce)
Source of Recipe
Dodd Family Recipe
Recipe Introduction
Making a large pot of gravy every Sunday was a family tradition. This is the recipe passed down to me from my Mom and I have passed it down to my children as well.
List of Ingredients
1 Lb. sweet Italian sausage
1 lb. Hot Italian sausage
2 6 oz. can of tomato paste
1 35 oz. can of peeled Tomatoes with basil
2 28 oz. cans of Tomato Sauce + 1 can of water
4 Tbsp. sugar
1/2 cupp of Burgundy wine
1 Tbsp. Oregano
1 Tbsp. Basil
2 Pork chops or spareribs (optional) Partially cooked
Meatballs
Note: I have always used the Hunts brand Tomato sauce & paste only because that is what my Mom used.
Recipe
Add sausage to large stock pot. Cook sausage then remove from pot and set aside. Add the can of tomato paste to the sausage drippings in the stockpot. Cook the tomato paste till it starts to darken in color. Add the oregano, basil and sugar. Stir well. Next add the can of peeled tomatoes and crush with potato masher or wooden spoon. Simmer for 5 minutes, stirring often. Next add the Tomato Sauce plus 1 can of water (using the 28 oz. can) and burgundy wine. Stir well. Add the cooked meatballs, sausage and pork to the sauce and simmer another hour on low, stirring often. Remove from stove.
Note: I portion the unused garvy into pint and quart sized containers and freeze. This sauce freezes well. Just defrost and heat as needed.
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