In New England we love our homemade Spaghetti Sauce! Everyone has a favorite family recipe for Pasta Sauce, and this is a great one that freezes well.
Here's what to do with all of those fresh tomatoes from your garden - or those you picked up from your local farm stand! Make the Best Homemade Spaghetti Sauce (also called Italian Gravy)
In Connecticut we call is Spaghetti Sauce, Sunday Sauce, or Pasta Sauce. However, in Rhode Island (and New Jersey, I guess) it's called Red Gravy or Sunday Gravy.
Pasta Sauce Recipe
At the office we would often have pot-luck lunches. A co-worker who is Italian would always bring in terrific pasta dishes. She eagerly shared her homemade spaghetti sauce recipe with us.
This sauce or red gravy freezes well, makes and makes a good size batch. The key to making this delicious sauce, and achieving the proper consistence (to me) is using the brand of tomatoes that she recommended. The meat is an absolute must to give this pasta sauce its flavor.
Use this delicious pasta sauce to make pizza, and check out my homemade Breadmaker Pizza Dough recipe!
Easy clean up in the kitchen with Handmade Cotton Dish Cloths from Moomettes Crochet Shop
1 can Tuttoroso Crushed Tomatoes (or desired amount of your own fresh crushed tomatoes)
1 28 oz. can Tuttoroso Puree
2 small cans Contadina Italian-Style Paste (this works the best)
2 country pork spare ribs (boneless) or pork chops (boneless)
1/2 lb. sweet sausage, cut in 1/3ds
1/2 lb. hot sausage, cut in 1/3ds
EVOO Olive Oil
3/4 lb. ground chuck (not sirloin, it's too lean)
1 onion, chopped
3 -4 cloves garlic, chopped
oregano
basil
parsley
1 bay leaf
cooking wine (about 1/3 cup)
salt
pepper
sugar (optional)
Preparation:
1. Add olive oil to bottom of big stock pot. Add
chopped garlic to soak. Don't turn on pan yet.
Chop onion, turn on stove, and add to garlic and
olive oil. Cook slowly till onions are soft. Don't
burn. Remove onion and garlic and set aside.
2. Add pork and sausage, cook until brown. Don't
remove drippings. Don't overcook. Add ground
meat and cook until brown. Now, remove sausage
and pork, set aside. Leave all the drippings in!
3. Turn up heat a bit, and add the onion/garlic
mixture and tomato paste into the ground meat
mixture and more oil if needed. Stir 2 minutes,
making a roux.
4. Add crushed tomatoes, and puree. Add 1 can of
water. At the most, if more water is needed, add
from the tomato paste can. Put the sausage and
pork back in.
5. Add spices. Stir. Bring to boil. Reduce heat,
and simmer uncovered about 2 hours. Adjust
seasonings as needed. May need more sugar.
Italian Spaghetti Sauce Recipe - Italian Gravy
Ingredients:1 can Tuttoroso Crushed Tomatoes (or desired amount of your own fresh crushed tomatoes)
1 28 oz. can Tuttoroso Puree
2 small cans Contadina Italian-Style Paste (this works the best)
2 country pork spare ribs (boneless) or pork chops (boneless)
1/2 lb. sweet sausage, cut in 1/3ds
1/2 lb. hot sausage, cut in 1/3ds
EVOO Olive Oil
3/4 lb. ground chuck (not sirloin, it's too lean)
1 onion, chopped
3 -4 cloves garlic, chopped
oregano
basil
parsley
1 bay leaf
cooking wine (about 1/3 cup)
salt
pepper
sugar (optional)
Preparation:
1. Add olive oil to bottom of big stock pot. Add
chopped garlic to soak. Don't turn on pan yet.
Chop onion, turn on stove, and add to garlic and
olive oil. Cook slowly till onions are soft. Don't
burn. Remove onion and garlic and set aside.
2. Add pork and sausage, cook until brown. Don't
remove drippings. Don't overcook. Add ground
meat and cook until brown. Now, remove sausage
and pork, set aside. Leave all the drippings in!
3. Turn up heat a bit, and add the onion/garlic
mixture and tomato paste into the ground meat
mixture and more oil if needed. Stir 2 minutes,
making a roux.
4. Add crushed tomatoes, and puree. Add 1 can of
water. At the most, if more water is needed, add
from the tomato paste can. Put the sausage and
pork back in.
5. Add spices. Stir. Bring to boil. Reduce heat,
and simmer uncovered about 2 hours. Adjust
seasonings as needed. May need more sugar.
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