Meat Gravy (Neapolitan)
Source of Recipe
Internet
List of Ingredients
2 28 oz. cans whole peeled plum tomatoes
1 6 ounce can tomato paste (if desired or needed)
1 pound ground beef
6 mild Italian sausages
1 large onion, well chopped
1 large clove garlic, minced
1/2 teaspoon oregano
1 teaspoon dried sweet basil
1 teaspoon dried parsley
1 bay leaf
black pepper to taste
Saute ground beef in sauce pot until cooked thoroughly. Set ground beef
aside and drain, reserving beef juices and pan drippings. Place beef juices
and pan drippings in refrigerator. Saute the sausages in the sauce pot
until uniformly brown. Set sausages aside. If pot bottom is sticky, deglaze
with a little water. Fry the onions and garlic in the sausage fat remaining
in the pot. Fry until translucent. Add plum tomatoes and spices and mix
thoroughly. Bring to a boil. Reduce to a simmer. Return sausages. Simmer
partially covered for 1 hour, stirring frequently. Remove sausages. Simmer
uncovered for 1/2 hour, stirring frequently. Return ground beef. Skim fat
from refrigerated ground beef drippings and return drippings. Simmer
uncovered for 15 minutes, stirring frequently. Check sauce for desired
consistency. Add paste as necessary for consistency or as desired for taste
and mix thoroughly. Simmer uncovered for 1 hour, stirring frequently. Serve
over noodles which will hold sauce well, such as rotini, fusilli, or
rotelle.
Recipe
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