The Secret Recipe to the Best Italian Gravy (Tomato Sauce) Fresh Garlic peeled and chopped (2 handfuls) 1 White Onion diced 6 cans Tuttorusso™ Tomato Puree 1/2 tube Italian Tomato Paste Pecorino Romano Cheese grated (3 handfuls) Red Wine (drinking wine, not the cheap cooking kind) Sugar (1/2 handful) Pinch of Dried Oregano 10 Fresh Basil Leaves chopped Water Olive Oil Salt and Pepper In a 8 quart stock pot, add enough Olive Oil to lightly coat bottom of pan. Add fresh Garlic and Onion. Heat over a high flame until soft. STIR. Add a splash or two of Red Wine. Lower flame on stove to medium. STIR. Add Tomato Puree. Rinse 1 Puree can with a 1/2 can of Water to remove excess Puree from can. Poor into next Puree can and so on until the 6th can is full. Now add remaining Puree/Water mixture to stock pot. By doing this you get all the tomato puree and waste none. STIR. Add Grated Cheese. STIR. Add Sugar, Salt, Pepper, Basil, Oregano and Tomato Paste. STIR. Bring to a boil. Lower heat to a low to medium flame. STIR. Add lots of Fried Meat including meatballs, Italian sweet and hot sausage, braciole and steak. STIR. Do not cover. Cook for at least 3 hours stirring every 20 minutes to ensure nothing sticks to the bottom of the stock pot. Depending on how thick you want your tomato sauce, you can cook it for up to 5 hours.
Posted on: Sat, 27 Jul 2013 21:17:46 +0000
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