Sunday, February 17, 2013

Sunday Gravy

There's marinara and then there is gravy.

Gravy is generally thicker and made with meat. I used sweet Italian sausage in this sauce. It's a great sauce to make on the weekend because it has simmer for three hours. You can serve this with any pasta you like...we happened to be having lasagna for dinner last Sunday.

Sunday Gravy

  • 2 Tbsp olive oil
  • 20 oz sweet Italian sausage, casings removed
  • 1 large onion, diced
  • 2 tsp sea salt
  • 1/2 tsp pepper
  • 4 garlic cloves, chopped
  • 2 tsp oregano leaves
  • 1/2 tsp fennel seeds, crushed/chopped
  • 1/2 tsp red pepper flakes
  • 28 oz crushed tomatoes w/basil
  • 28 oz petite diced tomatoes
  • 6 oz tomato paste

Check one more time. Do you have sea salt? It is a must for this recipe. Go buy some right now if you don't. 

Heat a large pot on medium. Remove sausage from casings. Add olive oil to the pot and drop in the sausage and start breaking it up with a wooden spoon. Chop the onion and add it once the sausage is all cooked. Add in the sea salt and pepper. Cook for about five minutes then add the garlic. Cook for 30 seconds then add in oregano, fennel, and red pepper flakes. Cook another five minutes then dump in your cans of tomatoes (the crushed, diced, and paste). Bring to a boil. Then bring the heat back down between medium and low and simmer for three hours.


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