• THIS IS VERY GOOD, I HAVER A FREIND THAT CAN COOK OMG SO GOOD. SO IM SHARING IT WITH YALL HOPE YOU LIKE, NOW IW ILL WARN YOU IT TAKEA BOUT 4 TO 5 HOURS TO COOK FOR IT TO SIMMER AND EVERYTHIGN

Ingredients

  • 6 - cans of "good" tomato puree {3 + 3 cans crushed tomatos for marania}
  • 1 - 4oz can of tomato paste {depending on desiered thickness}
  • 4 to 5-cloves of garlic, finely grated or sliced
  • 1 - 3 to 4" dia. "yellow" cooking onion
  • 1/8 teaspoon of "Fresh ground pepper" no canned crap !
  • 1/8 to 1/4 teaspoon sea salt to desiered taste
  • 2 to 3lbs. good sweet italian sausage
  • 3 tablespoons "good" EXTRA virgin olive oil
  • some "finely" chopped basil to taste - fresh, no dried crap
  • some "fresh" ITALIAN parsley to taste, chopped fine
  • approx. 1/4 cup of freshly grated loucatelli cheese
  • approx. 1/4 cup of reggiano parmagiano cheese -> omit if you don't want a cheese
  • type gravy, but add the other cheese !!!
  • origano according to taste, usually 2-3 nice pinches of dried is fine
  • 1 tsp. to 1 tbl. sugar {according to taste, but at least 1 teaspoon}
  • add olive oil to saucepot, & brown the sausage, which is cut into 2" lengths,
  • but don't fully cook the sausage, it will finish cooking in the gravy...
  • then add your garlic & your onion that is quatered & seperated & cook till it just
  • starts to turn, but don't carmalize the garlic, translucent looking is best...
  • then add your canned tomatos & bring up to a extreamly low bubble or bloom,
  • stirring frequently...
  • add your basil, parsley, pepper, oragano
  • Cook approx 2-3 hours at a very low simmer, as described above sturring
  • frequently as not to burn the gravy !!!
  • At this time add your meatballs {next recipe}, & loucatelli cheese & salt to taste,
  • continue to cook for 1-2 more hours...{ Careful with the sea salt, the loucatelli
  • cheese is naturally salty}
  • add the parmagiano cheese for the 2 cheese style gravy...
  • Now add your sugar and your tomato paste acording to desiered thickness,
  • if you want a slightly thinner gravy, add a can of tomato sauce or crushed tomatoes
  • till desiered thickness is acheved...the long cooking of this gravy naturally thickens it,
  • but tomato paste adds much more an intense flavored gravy which i prefer...
  • Continue to cook for another 1-2 hours, retaste, reseason if needed to your liking.
  • NOTE * - This gravy is cooked uncovered, you can use a frying screened type
  • cover, but if ya dun have one, then use a cover, but make shure for the most part
  • it's open to let the moisture escape & naturally thicken the gravy...
  • MEAT BALLS ~
  • My meat balls are made with a 50/50 mix of Fresh ground pork & beef
  • So...
  • 2 1/2 lbs each of pork & beef
  • 1/4 to 1/3 of a cup of fresh loucatelli cheese
  • 1/4 to 1/3 cup of Pregresso Italian bread crumbs
  • 1/8 tsp. ground garlic
0 (Rated by 0 moms)
READY IN 0 Min
SERVINGS 1
MAIN INGREDIENT Pasta
TYPE OF DISH Pasta
COOKING METHOD Stove-Top
CUISINE Italian

Preparation

  1. a couple of turns on the pepper mill of black pepper 8-10
  2. approx. 1/4 cup of fresh Italian flat leaf parsley, chopped fine
  3. Here's the fun part -
  4. In a LARGE mixing bowl, take 2 forks & pick the meat apart, both beef
  5. pork at the same time to get a good mix. {keep turning over the whole pile often}
  6. Then add all of the above ingreediants & again toss the meat to coat all the
  7. individual pieces of meat with the spices, cheese & parsley. Now make the balls
  8. about 2" in diameter. Heat a large skillet to medium heat & put in 3 tbl spoons
  9. of good olive oil. Start browning the balls but don't fully cook, they'll finish
  10. cooking in the gravy. Make shure not to "Croud" your pan so the balls brown faster.
  11. When your on your last batch of balls to be fried, start your water for your desired
  12. pasta. REMEMBER, Never, Never, NEVER!, drain your pasta with a colander.
  13. If you do, take about 1 cup of water out of the pot befor straining. You'll need
  14. to start with about 1/4 of a cup of pasta water to make shure your pasta dosen't
  15. dry out. Place pasta in a large bowl & add the pasta water, then 3-4 nice
  16. ladel's full of gravy, sit back & ENJOY !!!!

Rating

Post Powered by RESPECT not THUMPS