January 29, 2012
Nonna's Sunday Gravy
"Growing up in a big Italian family, every Sunday was pasta day. Early Sunday morning Nonna would get up and make the sauce, which we referred to as gravy. The smells throughout the house would be amazing! It still isn't Sunday without this big pot of gravy simmering on the store. We always enjoyed Nonna's pasta served with crusty Italian bread and a crisp tossed salad! "~Pasquale Mori
Nonna Mori's Sunday Gravy
1/2 medium sweet onion, finely chopped
3 celery stalks
1 clove chopped garlic
1 1/2 pounds ground chuck
1 pound sweet Italian pork sausage
2 (14 1/2 oz) cans crushed tomatoes
28 oz. can tomato puree'
6 oz. can tomato paste
1 1/2 cups water
1 1/2 t. onion powder
1 1/2 t. garlic powder
1 1/2 t. dried basil
1/2 t. crushed Red Pepper Flakes
3 tablespoons olive oil
Salt and pepper
Heat olive oil in a large stock pot. Saute' onion, garlic, carrots and celery until all are tender. Add tomatoes, tomato puree', tomato paste and water. Stir in seasonings and red pepper flakes. In a separate skillet, brown both meats until cooked through. Drain the grease, then add to the tomato sauce mixture. Reduce heat to simmer and cover the stock pot. Simmer for 4 hours! Serve with your favorite pasta. Oh, the most fantastic aroma fills the house all day! You will think you have created your own Italian Trattoria!
For an instant appetizer, set out a warm loaf of Italian bread and little dishes of olive oil, sprinkled with Italian seasonings for dipping. Don't forget a good bottle of Vino!