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Morano Sunday Gravy Recipe

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This recipe for Morano Sunday Gravy is from The Univers Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 (28 oz.) cans whole plum tomatoes
4 (28 oz.) cans tomato puree
1 (12 oz.) can tomato paste
2 lbs. sirloin beef cubes
3 lbs. veal cubes
2 lbs. pork ribs
1/2 c. grated pecorino romano cheese
fresh basil
fresh Italian parsley
12 garlic cloves
3 bay leaves
1 large Vidalia onion
1/2 c. of olive oil
palm full of salt
palm full of sugar
Garlic, salt, olive oil for marinade
Directions:
Directions:
Marinate the meat cubes in olive oil, garlic and salt for 10 minutes.
Mince onion and garlic. Puree the whole tomatoes in a blender, return to their can. Add olive oil to oversized pot, on high heat. Once the oil begins to sizzle, add onions and garlic till browned. Add meat cubes, parsley and basil. Once the meat is browned, add tomatoes and puree. Stir well. Add grated cheese, bay leaves, salt and sugar: stir well. Bring to a boil and add tomato paste and stir well until pate has liquefied. Drop temperature to medium and cook for 30 minutes, stirring every few minutes to avoid sticking. Drop temperature to low and cook for a minimum of two hours.
Personal Notes:
Personal Notes:
I usually cook this for up to six hours. Cooking it long at low temperature allows the meat to break down and really adds to the flavor.You can also cook sausage and meatballs separately and add to the gravy once it's cooked. Add additional sugar and salt to taste.

 

 

 

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