Grandma’s Gravy
If you are Italian or hang out with Italians you know that tomato sauce is called Gravy. Growing up in the South most people referred to gravy as that thick brown silky sauce that covers pretty much anyting you could eat. Sunday Supper always had homemade gravy to pour over the mashed potatoes and whatever meat was on the table.
That was a good gravy. However nothing beats Nonnas tomato sauce!
I am feeling generous today and am going to let you in on the big secrets of the perfect tomato gravy.
One of the biggest mistakes people think about making homemade tomato sauce is that it takes days to prepare.
There is Grandma in the kitchen for days stirring and stirring her sauce over the lowest termperature. Here’s how little you need to make an amazing sauce.
Ingredients
Tomatoes, Tomatoes, Tomatoes. They must be the best quality and perfectly ripe tomatoes. They should smell like the tomato vine and sunshine. I use Roma tomatoes as well as Cherry tomatoes and tomatoes on the vine.
Finely chop all of the tomatoes.
4 Garlic Cloves, minced
2 Shallots, finely chopped
2 Tbsp Sugar (its controversial) but I like the added sweetness.
Thats your sauce! Slow stir it in a saucepan for 20-30 minutes or until its all melded together.
Add a dash (teaspoon) of both salt and pepper.
Give it a taste and set it aside.
The Meatballs!
As per my Grandmothers recipe the minced meat is a mix of beef, pork and veal. It adds so many layers of flavor rather than just one. In the same mixing bowl add 1-2 tbsp of olive oil, 2 tsp salt and 2 tsp pepper. Add 2 tsp. garlice powder, 1 tbsp Italian dried herbs and 1/2 cup Italian Style Bread Crumbs. Mix altogether and form the meatballs.
Roll the meat into medium sized meatballs. Heat a frying pan on medium heat.
NOW HERE IS THE BIG REVEAL. ADD 2 Cups of Olive Oil into the pan. You are going to cook the meatballs in olive oil sauce. What that means is that there is so much olive oil that it almost covers the meatballs. WHY? It makes the most nutty flavored meatball that is incredibley tender.
Simmer on low heat for 20-25 minutes basting them as you go so they remain tender and coated.
Take the meatballs out and place on paper towl.
Once the meatballs are cooked through take them off the heat, draining off the olive oil.
Finely chop the meatballs into mince and add to the tomato sauce.
Pasta?? – Its up to you on the type of pasta to serve with the sauce. I go with Angel Hair. However really any string pasta works. So fettuccini, spaghetti, bucatini all work!
Thats it! Super flavorful and rich, decadent and delicious.
Bon Apetito!
Heather Antonelli 