Pagan's Three-day Italian Gravy
San Jose local Dave Pagan was born and raised in Brooklyn, NY. Arguably the heart of Italian-American cooking, this recipe is passed on by word-of-mouth. Sunday dinners are a big family tradition in Italian familes and as such, this recipe is designed as a "start on Friday, eat on Sunday" tradition. Sunday Gravy as it's sometimes referred to, is a slow cooked and simmered tomtatoe sauce that won't disapoint. Perfect for spaghetti or baked pastes like baked ziti. Of course, as with any good Italian recipe, continuously taste and adjust seasoning to your liking.
Ingredients
Directions
- On day one, heat olive oil in a large pot over medium-high heat.
- Add garlic and onions and sauté until soft and translucent.
- Add half of the chopped basil, whole peeled tomoatoes, red wine, and water. Cover and simmer for 3 hours.
- Remove from heat and allow to cool before adding the remaining chopped basil.
- Blend with a hand mixer until smooth.
- Add ground black pepper, oregano, dried basil, and tomatoe paste. Stir to combine.
- Cover, return to heat, and simmer for 3 more hours.
- Place in the fridge, covered, overnight.
- On day two, brown the ground beef and ground Italian sausage in a sauté pan.
- Drain off about half of the oil and add the meat and remaining oil to the sauce.
- Return the sauce to heat and simmer for another hour.
- Place in the fridge, covered, overnight.
- On day three, taste of any additional seasoning. Serve with your choice of dish.
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