Gravy is used by many Americans of Italian descent to refer to spaghetti sauce. This is the correct name. Obsoive.
If you go to Italy and visit your Italian cousin's house, she will feed you. She will probably give you pasta, which will probably be covered in gravy. You will ask her what the deal is, because your girlfriend makes fun of you for being accurate. You will then learn that the Italian word for "sauce" is la salsa, however, the Italians use il sugo for the stuff that goes on top of ziti. They're not even the same gender, people. Let's get this straight! Tomato sauce is called gravy and don't you forget it!
For the record, we have the proper name here, despite that recipe being totally destroyed by ketchup.
Now, the item that turns la salsa pomodoro into il sugo is very easy to obtain. MEAT. Red meat to be precise. Gravy the way my family makes it requires two kinds: beef meatballs and a piece of pork.
So anyway, here is what to do.
mkb's mom's (and mom's family's) GRAVY for SPAGHETTI, MACARONI, ZITI, LINGUINE, YOU NAME IT
- An even number of 28 ounce (1 pound and 12 ounces) cans of Pastene Kitchen Ready Ground Peeled Tomatoes or similar. I like to use two cans of chunky style and two cans of regular. Sometimes I use Muir Glen Organic.
- For every two cans of tomatoes, use 6 ounces of tomato paste.
- One white or yellow or Vidalia onion.
- Garlic Powder or numerous cloves of fresh garlic (in this case do not use a press, just chop it up a bit then throw it right in)
- Basil, preferably in fresh or frozen form.
- Grated parmesan and/or romano cheese
- Salt and pepper
- Pork - I usually use a pair of pork chops, bone in, but my mother usually uses a pound of boneless pork loin.
- Braciole - Pound a flank steak until it's flat, then roll it up, filled with a mixture of egg, cheese, and whatever else you think would work.
- Meatballs. You can use whatever recipe you want, or just buy some at the store. My recipe is below. Make these once everything is in the pot and stewing.
- Italian sausage if you want it.
- Olive oil
- Hot sauce
- A very large stock pot.
- An appropriately-sized spoon and fork.
Step One: Coat the bottom of the stock pot with oil, and put it on the stove just hot enough so it doesn't bubble all over and get on your pants. Plop the onion in there and let it brown. Put the meat (excepting the meatballs) in to keep it company.
Step Two: Once the meat has browned, open up your cans of tomatoes. Empty them into the pot, one by one. Now, fill each one half full with water, then pour the water in, making sure to take all the tomato with it. Open up the tomato paste and put that in, too.
Step Three: Sprinkle enough salt to cover the top, then stir. Repeat with the pepper. Do the same with the garlic (or throw in the slices). Do the same with the basil (or toss in a few whole leaves). Do the same with some grated parmesan or romano cheese. If you are making your own meatballs, now is the time to do that.
Step Four: Put in the meatballs. Wait until the stuff has your preferred consistency. KEEP KIDS AWAY! They will try and get at the meatballs!
I usually serve this right away, but it keeps very well, and there's definitely too much to eat at once. You should probably eat the pork right away, but only for logistical purposes; this stuff lasts forever in the freezer.
To make your own meatballs, you will need about a pound of ground meat and two eggs for every 16 meatballs. I have tried this with ground turkey, ground beef (try to keep it on the lean side or the fat leaks out when you bake!), and Italian meatloaf mix (beef, pork, and veal), and it turns out well for all of them.
- Ground meat
- Italian Bread crumbs
- Olive oil
- Baking sheet
Preheat oven to 325. Beat the eggs into the meat. Add bread crumbs until the mixture does not stick to your hands. Roll into balls, place onto baking sheet, and cover each meatballs with a bit of oil. Place into oven for 25 minutes. Flip meatballs over and bake for another 25 minutes.