RECIPE: RECIPE: True Italian Homemade Spaghetti Sauce (Gravy)

RECIPE:
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My mother's family is from Italy and of course we have our own Italian Spaghetti Sauce. This is her recipe and This is the real thing... Please enjoy

CHRISTINE’S ORIGINAL ITALIAN (SPAGHETTI) SAUCE

Need LARGE sauce pot

Ingredients:

2 or 3 large cans of: Whole tomatoes: OR ( 4 to 5 lbs of roma tomatoes, chop, blend in blender, liquefy )

2 medium cans of: diced tomatoes: 1st can: add into sauce while cooking, 2nd can: add to sauce when sauce is done

2 medium cans of: tomato paste: add equally, 2 tomato paste cans of water, blend in blender, liquefy

1 thick slice of onion, chop, blend in blender, liquefy. Don’t need to use entire thick slice of onion.

2 pounds ground sirloin *see below Step 2

1 package Italian sausage OR ( 1 package of pork chops)

Spices: (dried or fresh spices)

2 TABLESPOONS basil

1 TABLESPOON oregano

1 TABLESPOON garlic powder, OR 1 clove of garlic, minced

1 teaspoon rosemary

1 TABLESPOON olive oil

1/8 teaspoon black pepper

½ teaspoon salt

2 teaspoons red wine, OR red wine vinegar

2 TABLESPOONS brown sugar

Pinch red pepper

Note: can add more or less of spices according to your taste

Step 1Add whole tomatoes into blender liquefy add to large sauce pot, then add 2 cans of water OR add the 4 to 5 lbs of roma tomatoes, liquefied, to the pot. Stir. Add 1 can of diced tomatoes to pot. Stir. Add liquefied tomato paste from blender into pot. Stir. Add liquefied onions to sauce. Stir.

Step 2 Add ground sirloin: crumble and put into sauce raw OR steam ground sirloin (NEVER FRY) when meat is done rinse thoroughly with water, and using a fork, crumble steamed ground sirloin, add to pot. Stir. Add Italian sausage OR pork chops to sauce. Stir.

Step 3 Add all the spices. Add each spice one at a time and stir sauce thoroughly with each addition.

Step 4 For the first 15 minutes (after all ingredients & spices are added to sauce), cook on high temperature, cover pot ( NOT FULLY, LEAVE A LITTLE TO THE SIDE WITH A LITTLE STEAM COMING OUT). Watch sauce for first 15 minutes. Stir frequently. Note: Very Important, to stir the sauce frequently. After each addition to sauce, it is very important to stir the sauce thoroughly. As sauce is cooking, you may need to add water to sauce if sauce is getting low in the pot, just add 1 to 2 cups and stir.

Step 5 Lower temperature to medium to medium low, cover pot, (not fully leave a little to the side with a little steam coming out) for a minimal of 3 hours. Stir frequently. Add second can of diced tomatoes.

Step 6 If cooking longer than 3 hours, lower temperature to low, leave covered (not fully, leave a little to the side with a little steam coming out).

Note: The longer sauce cooks, the better it tastes.

Most Importantly: The sauce needs to be stirred frequently.

Hint: Taste often and add any spice you feel it may need.

 
Thanks for the recipe, I will give a try

I had a excellent recipe as well, but my wife overwrite the program years ago when we were still unfamilar with computers and computer language. It looks close to what I used when I was single. Got the recipe from a NY Italian family. I hope this does it.

 
You are in Luck, this is an old Italian recipe AND when my relatives came here they lived in

Brooklyn NY on Flatbush Ave & Avenue R. My Grandfather, Louis Otranto, owned a furniture store there and he created furniture as well as refurbished furniture. Needless to say, we grew up with some wonderful furniture.

I truly hope you enjoy my Mother's Italian Sauce, it is wonderful, and should remind you of home.

sincerely,

dianne

 
Dianne, this sounds wonderful...

and I have a couple questions. You crumble in the raw sirloin and Italian sausage directly into the sauce as it is cooking? Approximately how much sauce does this make? I planted a large garden with many tomato plants, and am trying to plan ahead for recipes to use them up. Thanks!

 
Yes you do crumble in the ground sirloin into the sauce as well as the sausage.. It makes enough

sauce for 6 and up to 8 meals serving minimal of 5. I use a large stainless steel stock pot and it fills to the top. I freeze lots of it in 1 gallon containers so I can have many meals out of one pot.

Personally, I steam (for 25 minutes) the ground sirloin (or you can boil it) to rid excess grease, then rinse with cold water- then using my hands (instead of a fork) I crumble the steamed ground sirloin into a bowl then put into the sauce. I actually steam the sausages too, for 30 minutes then add to the sauce (I DON'T BOIL OR FRY THE SAUSAGES) BUT... It tastes so so so good if you add to the sauce raw-- the ground sirloin & sausages. It also tastes good, too, when you steam the ground sirloin & sausages but I steam them for health reasons (cholesterol)

 
Thank you, I am anticipating a lot tomatoes from my garden this year,

this sounds perfect for my pasta sauce, I will let you know how it turns out. Thanks!

 
Please do Dawn, I would love to hear how it turned out, this recipe is very dear to me:)

 
Dianne, I thought you would like to know that I have a pot of your mother's sauce

on the stove right now. I should have read the directions a little more carefully. I added the raw meat to the cold tomatoes, then brought the whole thing to a boil. And stirred and stirred and stirred, talk about great physical therapy! I hope I did that right, the raw meat into the cold sauce. Also if you read this tonight, do you think I could cook it for three hours on the stovetop and pop it into the crockpot to cook on low overnight?
I hadn't planned on making it tonight, but there at the grocery store was ground sirloin calling out to me and I had some fresh rosemary I wanted to use up. Thanks!

 
You would be best to cook it for 3 hours tonight, let it cool --then tomorrow

cook it on low for as long as you need to. I have never used a crock pot to cook the sauce, so I truly could not say, I just have never done it. What I have done in the past was cook it for 2 hours then let it cool all night on the stove... covered definately. Then in the morning let cook on low most of the day. It is still great that way (I actually prefer it this way because all night long as it cools it is still warm and cooking) I would highly suggest it this way). I hope you find it as delicious as we all do.

 
So, I did it correctly to add the raw meat to the cold sauce?

It smells heavely. I cannot wait to taste it when it is done. Thanks!

 
Wrapping my wrists in ace bandages (smile), It tastes delicious.

I can see why you make a large batch of this and freeze it. I like that the sirloin is in such little bits. It is very good, and I will make this again, most definitely. I always love to pass on recipes and keep them alive. I am going to divide this batch and add some arichokes and olives to part of it, and use/freeze the rest of it for later. Thanks for sharing a part of you family history with us.

 
Why is it so important never to fry the meats?

I can't wait til all my pots and pans are out of storage and boxes so I can try this! Somehow I don't think the dinky pots in this serviced apt would cut it!!

 
The REASON NEVER TO FRY MEATS: is that it HYDROGENATES MEANING:

It will coagulates and when digested will stay in your blood stream and stick to your arteries..PERIOD. This is a deadly thing... Heartattacks, Strokes, and definately HIGH CHOLESTEROL. What happens is the fat/grease in the meat hardens and will NOT desolve when digested. My doctor and several dieticians have advised me of this... I researched and yes it is true. That is why fried foods are extremely unhealthy and the most unhealthy food in the world is donuts. My best advise is to steam ground beef/sirlion because it dissolves the grease BASICIALLY YOU HAVE DE-GREASED YOUR GROUNDBEEF 100%) OR YOU CAN BOIL IT BUT I STRONGLY ADVISE YOU STEAM IT. Even is you put the groundbeef/sirloin in raw into the sauce, it stills boil (the grease will work its way to the top and you can skim but the best way to do that is to cool sauce, refrigerate, that scoop with a spoon) I personally steam my ground beef/sirloin, rinse then with my hands I crumble the ground beef/sirloin. STILL TASTES GREAT AND A WHOLE LOT HEALTHIER. Either way it's healthy. ENJOY, PLEASE LET ME KNOW HOW YOUR'S TURNS OUT. Dawn_MO really enjoyed hers.

 
I think you may be generalizing a bit, Diane. I fry in peanut oil, canola and olive oil.

My grandfather used to fry meat in butter and soak up the drippings with fresh bread. My aunt still does it and she's 90. My cholesteral is 125 with triglycerides of 30. I think you're right in that if you already have a cardiac problem or high cholesteral you're certainly not helping yourself by frying meat, but I'd rather stir fry some beef in a wok at high temperature than eat french fries deep fried in crisco.
smileys/smile.gif

 
True, but the part about hydrogenizing of meat is also quite true & it will lead to health problems

It is best to never fry.

 
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