Sauce,sugo,or gravy etc.

1
gina loccisano

By
@geegees

This is a old recipe from my grandmother who came from Calabria. The only difference from the original recipe is my grandmother would make her own jars of tomatoes.She jarred and canned everything so I'm a bit spoiled when it comes to my sauce or any ingredient I cook with so I hope you enjoy...

Rating:

★★★★★ 1 vote

Comments:
Serves:
This will serve 6-10 people depending on the size you make.
Prep:
45 Min
Cook:
3 Hr
Method:
Stove Top

Ingredients

  • 1 large
    onion
  • 2 stalk(s)
    celery stalk
  • 1 large
    carrot
  • 4 large
    garlic cloves
  • 4 Tbsp
    olive oil, extra virgin
  • 2 small
    pieces of pork
  • 2 small
    pieces of beef
  • 3 lb
    sweet sausage good quality is best
  • 4 large
    cans of san marzono whole peeled tomatoes
  • 1 small
    palmful of italian seasonig
  • 1 small
    palmful of salt and pepper
  • 1 small
    palmful of fresh parsley chopped
  • 4 large
    leafs of fresh basil chopped
  • 1 medium
    chunk of parmesano

How to Make Sauce,sugo,or gravy etc.

Step-by-Step

  1. put celerystalks ,onion,celery and carrot into a food processor and pretty much blend until it becomes paste like. Set aside.
  2. add extra virgin olive oil to a heavy bottom saucepan and put on medium heat.Once oil comes to temp.add your pork ,beef and sausage and brown meat until it becomes caramalized. Then add the veggies that you blended and cook for another 5 minutes stirring often not to burn the garlic it doesn't taste good and will ruin the flavor of your sauce.
  3. Add your tomatoes I squeeze mine by hand first, and the spices listed above or you can substitute what ever ones you prefer these work best in my opinion. But feel free to substitute what you like.
  4. Bring to a low boil and add raw meatballs to the tomatoes if desired.you can find my meatball recipe in my recipe box. Cook for 3 hrs or so. It is a little time consuming but so worth the end result.
  5. Top with grated parm . I buy a chunk and grate it myself.And a fresh basil leaf on top is always good for flavor and presentation.

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