Sunday Gravy
Ingredients
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 tbs Fennel Seeds
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 tbs Fennel Seeds
1 tbs Italian Seasoning
Lots of Sea salt and freshly ground black pepper
1/2 cup red wine
2 (32-ounce) cans crushed tomatoes
2 (32-ounce) cans crushed tomatoes
1 package turkey meatballs
1 package sweet Italian sausage
1 package pork spare ribs
4 tablespoons unsalted butter, optional
Directions
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add wine and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, and all the meats and simmer covered on low heat for 2-8 hours the longer the better. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Before serving take out the sausage and the ribs and throw away any bones.Dice it up and add back in. Serve with a ton of Parmesan!
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
4 tablespoons unsalted butter, optional
Directions
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add wine and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, and all the meats and simmer covered on low heat for 2-8 hours the longer the better. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Before serving take out the sausage and the ribs and throw away any bones.Dice it up and add back in. Serve with a ton of Parmesan!
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
No comments:
Post a Comment