As I’ve said before, my Family is Italian and use to own Restaurants. I’ve kind of taken the sauce/gravy they made and made it my own.. This is an awesome version. What’s great about this sauce, is you can basically use it for every Italian dish that calls for a tomato sauce.. I even use this for Pizza, In just let it cook a little longer to get thicker.
You will need:
~Fresh Garlic peeled and chopped (2 handfuls)
~1 White Onion diced
~6 cans Tomato Puree
~1/2 tube Italian Tomato Paste (or 1/2 can of Tomato paste)
~A good Romano Cheese grated (3 handfuls)
~Red Wine (drinking wine, not the cheap cooking kind)
~Sugar (1/2 handful)
~Pinch of Dried Oregano
~10 Fresh Basil Leaves chopped
~Water
~Olive Oil
~Salt and Pepper
~Fried Meat (meatballs*, Italian sausage, Beef Braciole, steak, etc.)
* Meatball recipe is HERE.
In a 8 quart stock pot, add enough Olive Oil to lightly coat bottom of pan. Add fresh Garlic and Onion. Heat over a high flame until soft.
STIR.
Add a splash or two of Red Wine. Lower flame on stove to medium.
STIR.
Add Tomato Puree. Rinse 1 Puree can with a 1/2 can of Water to remove excess Puree from can. Poor into next Puree can and so on until the 6th can is full. Now add remaining Puree/Water mixture to stock pot. By doing this you get all the tomato puree and waste none.
STIR.
Add Grated Cheese.
STIR.
Add Sugar, Salt, Pepper, Basil, Oregano and Tomato Paste.
STIR.
Bring to a boil. Lower heat to a low to medium flame.
STIR.
Add lots of Fried Meat including meatballs, Italian sweet and hot sausage, braciole and steak. (Or any of your choice)
STIR.
Do not cover. (that makes the sauce watery) Cook for at least 3 hours stirring every 20 minutes to ensure nothing sticks to the bottom of the stock pot. Depending on how thick you want your tomato sauce, you can cook it for up to 5 hours.
Hope you enjoy!
……gravy? No. Sauce. Still it looks amazing
In Italy it’s called Gravy. Haha!