There are many variations on tomato sauce or gravy as it is called by most Italians. Some like it chunky and some like puréed. Some recipes are made with meat or a host of different vegetables. A lot of different ethnic backgrounds make their own version of “tomato sauce” but I stick with my grandmother’s recipe. Growing up we always looked forward to Christmas dinner in Canarsie because grandma was making sauce with meatballs, sweet and hot Italian sausage and braciole. Gravy done right is a labor of love. It takes patience to put it all together and more patience to wait until it's done but its fairly easy to make.
The basic ingredients are:
3 10oz cans whole plum pealed tomatoes (I prefer San Marzano)1 med chopped onion
4 cloves chopped garlic for sauce
1 6oz can tomato paste
2 sprigs fresh basil
2lb sweet Italian sausages
2 pc braciole
Vegetable oil to coat your pot
For the Meatballs:
2lb ground beef 80/20
1lb ground veal
1lb ground pork
2 c Italian seasoned Breadcrumbs
6 eggs
1/2 c milk
1/4 c parm
2 Tbsp chopped parsley
1 clove chopped garlic
Method:
I prefer Italian San Marzano canned tomatoes in general, but if you make this in the summer and your plum tomatoes are in full bloom in the garden feel free to use these. For fresh tomatoes you will need to remove the skins by dipping them in boiling water for 10-20 seconds, then dipping in ice water to stop them from cooking. The skins should peel off easily and they are now ready for use in your gravy. For the meatballs I use a mixture of ground beef, veal and pork. This is mixed by hand with breadcrumbs, egg, milk, cheese, and seasonings formed into balls slightly larger than golf balls and then fried in a touch of oil in the pot you will use for your sauce. Once the meatballs are seared and resting on a large platter sear off your sausages then the braciole. To start the gravy, over a medium heat in the same pot add your chopped onions and slowly caramelize. I do not add additional sugar to my gravy. I instead rely on the sweetness from the onions, tomato paste and the sausage to flavor my sauce. Once the onions are caramelized add chopped garlic and cook for 1-2 minutes then add the tomato paste. Fry the tomato paste for 2-3 minutes stirring with a wooden spoon being careful not to burn. Frying the tomato paste will caramelize the natural sugars.
Next add your fresh pealed tomatoes or canned tomatoes to the pot. Let them cook and come to a simmer. This will take longer if using fresh tomatoes. Take a stick or immersion blender and purée the contents of the pot. Once your gravy is puréed and simmering add all of your seared meats and some fresh basil. This should cook on a very low flame. It should bubble only every couple of seconds and should be kept covered. The grease from the meats will leach into the sauce and rise to the top so once an hour skim the sauce then give it a light stir. The gravy should cook for a minimum of 6 hours. You will know the sauce is done when your family steals meatballs and sausages out of the pot and tells you how good it is and the aroma in your home becomes intoxicating. I would normally serve this over pasta, I prefer spaghetti myself. Enjoy!
