Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Sunday Gravy

on October 8, 2013


2-28 ounce cans of San Marzano tomatoes (optional whole peeled or crushed) 1 whole, 1 crushed ( the whole peeled tomatoes I cut in half and take the seeds out and dice them or you could run them through a food mill.  I like the texture of the pieces of tomatoes in my sauce as well as the smoother consitancy of the crushed tomatoes).

1 yellow onion diced

3 cloves of garlic minced

1 carrot 1/4 inch diced

1 fresh bay leaf ( dried)

1/2 cup of low sodium chicken broth or stock

1 tablespoon of brown sugar

1 tablespoon of dried oregano

1 teaspoon of dried thyme

1 pint of mushrooms (optional)

1 teaspoon of red pepper flakes (optional)

1/4 cup of red wine of your choice ( a cabernet)

1 tablespoon of tomato paste

1 tablespoon  of kosher salt

1 teaspoon of black pepper

1 pound of lean ground beef ( 90%-10% fat)

1 package of Italian sausage

3 tablespoons of olive oil

1/4 cup of fresh basil

1/2 teaspoon of fresh oregano


First chop and mince (the garlic)  all the veggies to get them prepared.  Set those aside for a bit.  In a small saute pan with a lid put about 1 inch of water in the bottom.  Take your sausage and prick hole on both sides of the sausage with a fork.  Then place them in the pot with the water, cover and bring to a boil, turning them once.  This gives a head start on the cooking process.  Take them out set on a plate drain water from pan, then place back on the heat med high is good,and then brown the sausages on all sides. There will be a little fat in the bottom of that pan, that’s ok, because we can brown the lean ground beef in that and its just going to add a bit more flavor.  So go ahead and brown the grown beef adding a little salt and pepper to the meat.  After the beef is browned, drain and set aside.  Now in a big  ” dutch oven”  type pot add three tablespoon of olive oil.  After oil starts getting hot add your onions and start them to soften. Sprinkle a little salt, pepper, red pepper flakes, brown sugar, and tomato paste then stir until paste has melted.  Now add the carrots and let them soften. Then add the mushrooms, the garlic, thyme, oregano, and bay leaf, stir that around.  Let all that cook for about 5 minutes or so then add in the wine and chicken broth.  Bring to a boil and reduce to a simmer.  Let the liquid reduce by half then add all your meat back into the pot.  Finally add you canned tomatoes, the crushed and the whole peeled ones that you prepped. Stir all this gently and let simmer for 3-31/2 hours, stirring occasionally.  After the 3-31/2 hours taste for seasoning to see if you need a little more salt or not, Take off the heat and chop the fresh basil and oregano and add to sauce and stir.  Sauce is done put a lid on it and keep warm until your ready.  Cook the pasta of your choice and follow directions on the package. Grandma always told me do not to drown your pasta in sauce use it as a condiment.  So I take the amount of pasta that I’m going to eat and toss in a little of the sauce to it so as not to drown the pasta and some of the meat and sausage. You want a little of everything but, you want it to compliment the pasta.  It really is so much better this way.ImageImageImageImageImageImageImage

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