Vita Greco's Gravy
Source of Recipe
copykat
List of Ingredients
Meat:
2 Tlb olive oil
1 lb mixed ground veal, pork, & beef
2-4 pork neck bones(ask your grocery store butcher for these)
1/2 lb sweet Italian sausage
1 sm lamb shank
Prepare the meats in a large skillet and brown all meats in the olive oil. No need to cook the meat all the way through and remember to pierce the sausage before cooking to allow fats and water to be released. Set meats aside.
Meatballs:
1 lb ground meat(veal, pork, & beef)
2 large eggs
1 handful chopped fresh Italian parsley
black pepper to taste
1/4c grated Locatelli Romano cheese
1/2c bread crumbs
4 garlic cloves, sliced
olive oil for browning
Mix all ingredients except the olive oil and form about 12 meatballs. Brown in olive oil over med heat until browned, but not cooked all the way through. Set aside.
Gravy:
1 Tlb olive oil
3-4 garlic cloves, sliced
1 (6oz) can tomato paste
3 (28oz) cans of crushed Tutorosso tomatoes
black pepper to taste
salt to taste
a few pinches of sugar
1 handful of chopped fresh Italian parsley
8 basil leaves, chopped
a few pinches of Locatelli Romano cheese
1 (15oz) can of Tutorosso tomato sauce
2c water.
Recipe
Saute garlic in olive oil in the same skillet you browned meats in. Add tomato paste and cook for a few minutes. Set aside. In a LARGE saucepot combine the rest of the ingredients except the meats and the tomato paste garlic mixture and simmer. When the mixture begins to bubble, add all the meats and tomato paste garlic mixture. Stir every 15 minutes and scrape the bottom of the pot to prevent sticking. If the gravy seems too thick add a little water at a time. Simmer for about 3-4 hrs keeping the lid on the pot slightly askew to prevent condensation
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