Maddie's Gravy Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: about 6-8 large cans Tuttorosso or Cento brand crushed tomatoes (can use any brand, but this is what I like)
fresh garlic
fresh basil
salt
garlic powder
crushed basil
various meats
olive oil
locatelli cheese
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Directions: |
Directions:1. In very large pot pour enough olive oil in to almost cover bottom. Add several cloves of chopped garlic and kosher salt.
2. Saute garlic lightly till start to smell the aroma of garlic.
3. Add the cans of tomatoes.
4. Add salt, garlic powder, dried and some fresh basil and stir thoroughly.
5. In another fry pan, fry up sausage then meatballs and add EVERYTHING to the tomatoes, including all fats and drippings. If you made calamari or braccioles, now is the time to add it.
6. Carefully stir gravy.
7. Add about 1/2 cup locatelli cheese. Stir well again.
8. Allow to simmer over low heat for at least 3-4 hours, stirring frequently. Make sure bottom does not burn.
9. Keep tasting and adjusting seasonings as needed. Add more fresh basil towards end of cooking. |
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Personal
Notes: |
Personal
Notes: Mom and Nan never wrote their gravy recipes down, so I had to develop this from watching them, remembering and trial and error. When mom served us pasta, she would always say "This is not my best gravy!" I always asked her when did she ever make her "best gravy" because I couldn't imagine it being any better than the gravy I was eating at that moment!
Tomatoes can really vary in taste. I like Tuttorosso brand or Cento the best for consistency. I also do not use sugar in my gravy.
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