Dependent on the family, we either call it sauce or gravy but essentially it a staple in an Italian household. In our family we call it sauce and use it for spaghetti, lasagna, layered rigatoni or even baked penne. The sauce recipe is handed down from generation to generation and then is adapted accordingly. The rule of thumb is whenever you are making sauce or gravy make plenty to freeze for easy meals. Once you make your own sauce from scratch and taste the layers of flavor you will never go back to the jar.
Ingredients
1 Large Yellow Onion
4 Cloves Garlic
1 lbs. Ground Sweet Italian Sausage
1 lbs. Ground Hot Italian Sausage
1 lbs. Ground Chicken
1 lbs. Ground Veal (if you don't care for veal, you can substitute ground beef or ground pork)
1/2 Cup Fresh Basil
2 28 oz. Can Crushed Tomatoes
1 28 oz. Can Tomato Puree (or Sauce)
1 Cup Chicken or Beef Stock (use what you have on hand)
1/2 Cup Red Wine
1 Tablespoon Dry Italian Seasoning
1 Teaspoon Crushed Red Pepper
1 Teaspoon Balsamic Vinegar
Salt and Pepper
Olive Oil
Preparation
- Preheat Oven to 300 Degrees
- Chop Onion and Garlic
- Rough Cut Basil (this just means don't bruise the herb, it is okay for it to be larger pieces)
- On medium high heat on stovetop, in large oven proof pot, coat the bottom with olive oil
- Add onions and garlic, saute until translucent (approximately 3-5 minutes)
- Add ground meat and brown until thoroughly cooked
- Once cooked, remove from heat and drain excess fat from meat. Return to oven proof pot and place back on stovetop on medium high heat.
- Add remaining ingredients including salt and pepper to taste. Mix in thoroughly and allow to start bubbling. Continue to incorporate ingredients and cook for 10 minutes
- Cover pot and place in oven
- Allow to cook for a minimum of 3 1/2 hours. The key to good sauce or gravy is letting it cook for as long as you can. I set my timer for every hour and stir.
- Serve with your favorite al dente pasta and enjoy!
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