• My husband and his family came to America from Italy on the "Andrea Dorea" on its penultimate voyage. Along with their hopes and ambitions, they brought their cuisine. This is the tomato "gravy" served by the mothers of Arce, Italy, and now, through my mother-in-law, by me.

Ingredients

  • 2 16-oz cans plain organic tomato sauce or puree
  • 2 Tbs. extra virgin, cold-pressed olive oil
  • 1 large clove organic garlic
  • 2 tsp. organic oregano (dried)
  • 2 tsp. organic sweet basil (dried)
  • 1 3-4 oz. piece of inexpensive organic beef
  • 8 oz. distilled water
  • Sea salt to taste
0 (Rated by 0 moms)
PREP TIME 10 Min READY IN 2 Hr 40 Min
COOK TIME 2 Hr SERVINGS 4
MAIN INGREDIENT Vegetable
MEAL/COURSE Side Dish
TYPE OF DISH Pasta
COOKING METHOD Stove-Top
CUISINE Italian
DIETARY NOTES Freezable, Make-Ahead

Preparation

  1. Mince garlic.
  2. In a large saucepan, saute the garlic in the olive oil.
  3. Add meat and sear both sides (do not let garlic brown or burn).
  4. Pour in both cans of sauce or puree and water.
  5. Add herbs, and salt to taste.
  6. Stir well and bring to a boil.
  7. As soon as it begins to boil, reduce to a simmer, cover, and cook 2 hours, stirring occasionally.
  8. Serve over any kind of pasta, or use in recipes calling for Italian tomato sauce (like lasagne, ravioli, baked ziti, pizza, etc.).
  9. NOTE: Sweet Italian sausage may be substituted for the beef; I used Johnsonville Brats. Pierce casings on sausage links, cook in boiling water for 10 minutes, cut into bite-size rounds, and saute in olive oil as above. Stir the sauce a bit more frequently when using the sausage so it doesn't stick to the bottom of the pot. Be sure to cook the full 2 hours.

Rating

Post Powered by RESPECT not THUMPS