Victoria Gotti's Sunday Gravy Spaghetti Sauce |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 6 |
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From her book, Hot Italian Dish. The longer you cook this sauce, the more flaverful it will be. I minced my garlic but her recipe doesn't specify how it should be. Ingredients:
1/2 cup virgin olive oil |
5 garlic cloves |
1 lb beef neck bone, ribs or other, cut into chunks |
1 lb sweet italian sausage |
1 lb pork, uncut |
4 (28 ounce) cans crushed tomatoes, undrained |
2 tablespoons tomato paste |
1 chicken bouillon cube |
1 beef bouillon cube |
1/4 cup water |
salt and pepper |
4 sprigs fresh basil |
1/2 tablespoon dried oregano |
1/2 teaspoon dried parsley |
Directions:
1. Heat the oil in a large saucepan over medium heat. Add the garlic browning slightly, be careful not to burn it.
2. Add the meat a few pieces at a time. Brown all the pieces on both sides, about 5 minutes per side.
3. Add the tomatoes, tomato paste, bouillon cubes, and water to the meat mixture, stir to combine. Bring to a boil and cook for 10 minutes, stirring constantly.
4. Add the salt and pepper, basil sprigs, oregano, and parsley to the pot, cover and let simmer for 2-3 hours until the meat is falling off the bone and the sauce has thickened. Stir the pot every 20 minutes.
5. When the sauce is done and the meat is tender, remove the meat from the sauce and set aside in a covered casserole dish. Serve both the meat and the sauce with your choice of pasta.
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