After editing videos for 12 hours, I am proud to upload these next 2 videos.
We wanted to do Italian night again, It is one of our families favorite meals. After consulting our extended Italian familia and long time friend who’s Italian. Both gave us some basic ingredients (no amounts) Both told us to make it our own and have fun creating the gravy. So we did. Both told us to simmer the Italian gravy all day. And we did. We came up with a recipe after much discussion, taste testing and tweaking the ingredients that we think it could be featured in any fine dining Italian Restaurant. Here is our Sunday Gravy recipe.
2- 28 oz cans San Marzano style tomatoes (crushed)
2- 28 oz cans whole peeled Roma tomatoes
1- 6 oz can tomato paste
1 large bell pepper (finely chopped and saute’d)
1 large onion (finely chopped and saute’d)
5 cloves of fresh garlic finely chopped (or minced garlic)
2 tbsp olive oil
3 tbsp basil (fresh or dried)
3 bay leaves
1 1/2 tsp salt
3 tbsp oregano
3 tbsp dried parsley
1/3 cup granulated sugar
1 tsp dried thyme
1 link of Italian sausage (remove casing from sausage and break meat in small pieces and cook in the sauce)
Combine tomatoes in a bowl and puree till smooth with immersion blender or countertop blender. Add your saute’d onion, peppers, and garlic. Then add olive oil, basil, salt, oregano, parsley, sugar, thyme and Italian sausage. Slowly pour pureed ingredients into a large pot on stove top low heat. Add 3 bay leaves. Simmer on low heat on the stove for 4-6 hours and stir occasionally. After about 1 hour on low heat on the stove you can add your meatballs and let them cook and marinate with your sauce. You can add more seasoning to taste. That’s what we did and it was amazing! Serve warm from the pot with Spaghetti noodles and meatballs. It’s worth every bite!
This serves 10-15 people. So if you want to make less then cut the ingredients as needed.
Enjoy!
