My Aunt Caties Sauce Recipe

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My Aunt Caties Sauce

Roberta Savio


She always called it gravy and her sister(my grandmother) and my mom would just lace into her and there was a start of a good and funny, I'll call it discussion. Half in english and half in Italian. Gravy was for meats and poultry grandma and mom would say. And they were off and running

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30 Min


6 Hr


meatballs, sausage, braciole(rolled meat) and lamb shank
small onion chopped very fine
cloves of garlic-depending on your taste, we use 5-6
3 cans whole tomatoes
1 can tomato paste-(estratto) it was homemade for us, but canned is fine
tsp. sugar..salt and pepper to taste
handful of freah basil-left whole
1 can of water-rinse the tomato cans into 1 can
patience and lots of

Directions Step-By-Step

fry your meatballs, then sausage, then braciole, lamb shank, in a big pot, with about 1/4 cup olive oil, it's all cooked in 1 pot.
When meatballs are done put in a big dish, as with the sausage and rest of the meat. Add your chopped onion to the pot with all that cook stuff the meat
Saute till onion is transparent, and add the paste, mix well and allow the paste to get really, really dark, not burnt. Stir often.
In the meantime, puree your tomatoes either by hand if you like it chunky or a processer/blender. Add to the paste and mix well.
Cook on a low setting or flame, soon foam will appear, scrape that out with a spoon. Add sugar, water, garlic, salt and pepper. Cook for 2 hours covered, stirring occasionally.
Some foam still may appear, just scrape it out.
Add the lamb and sausage to the sauce and cover, cook another hour, stirring occasionally
Add meatballs and braciole, cover and cook about another hour. Stirring occasionally.
With a slotted spoon remove all the meat and place in a bowl. Add the basil, cover and cook about 1/2 hour. Turn off heat and allow to sit for about another 1/2 hour.
That should do it...I think I got it
You don't have to use lamb or braciole. You can use just the sausage and meatballs. It comes out just as good.

About this Recipe

Course/Dish: Other Sauces