|I find this picture HILARIOUS|
On Sunday when my Mom and I made our meatballs we also made a gravy. This sauce was enough to for about 16 meatballs in it and two pounds of pasta- Just enough to serve a small army probably. My Mom said it is just as much work to make a small sauce as it is a large one so it is easier to make one large sauce and freeze the rest for another time. It makes sense. I will use that advice. Also- I prefer a lot of sauce with my pasta because I love it, but traditionally in Italy pasta is not drenched with sauce. Go with what you like.
Here is my Mom’s yummy Gravy Recipe :
1 link dry sausage (pepperoni- and she advised on Italian made pepperoni- who else makes it?) You can also use a pork chop, pork sausage, or beef also.)
3 Cans of tomatoes (your choice- she used crushed Pastene )
3 Cloves of Garlic
½ cup of water (depending on how thick you like your sauce)
1 tbsp tomato paste
1 tbsp sugar
Make sure pepperoni is room temperature and peel casing off. Chop into large chunks. Put in large pot on low. ( do not put any extra oil) It will give off a lot.
Peel and crush ( or chop your preference) and throw into large pot with pepperoni
|My favorite part of the Gravy|
Once garlic is tender and pepperoni is warm add three cans of tomatoes
Add tomato paste and ½ cup water (thins out the sauce a bit. The more it cooks the thicker it gets.)
My Mom adds sugar to her sauce to counteract the acidity of the tomatoes. I love the flavor it gives the sauce.
Turn heat to medium-low and let it simmer. KEEP STIRRING. If you stop the sugar may burn at the bottom of the pot.
( if you made meatballs add them now)
|Raw Meatballs...Yeah, it seems gross, but its good.|
Simmer for 1-2 hours and it’s ready to eat! Yum!
|Annnnnnd Your Done.|