Conforti Family Red Gravy Spaghetti Sauce Recipes

CONFORTI FAMILY RED GRAVY (SPAGHETTI SAUCE)

Steps:

• 1. This is a double batch. The single batch always gives me enough sauce for 2 dinners, so I double it and freeze the extra.
• 2. Use a large stock pot. (I've used a 6 qt. crock pot and without the meat added, it filled it right to the top!)
• 3. If adding meat, fry the sausage or meatballs until nice & browned. De-glaze the pan with a little wine to get all those browned bits. If NOT adding the meat, just add a little wine to the sauce.
• 4. Add all the ingredients into the pot with the seasonings being added as below.
• 5. ** For the seasonings, My husband's grandmother taught him to add the seasonings in this order as a boy. I thought it was cute. - First you see the grass grow (this is the oregano, basil, parsley); - then the snow falls on the grass (parmesan cheese); - then you see some frost on the snow (this is the sugar) Then, of course, you mix it all in. :)
• 6. Cook at a low boil for 8-10 hours. I replace the pot lid with a flat slotted pan (like a pizza pan) to allow moisture to escape. The sauce needs to cook down a bit and thicken.
• 7. ** Note: You can cook this recipe all day on LOW in a 6-quart or larger crock pot.

ITALIAN RED SAUCE AKA RED GRAVY OR SPAGHETTI SAUCE

Steps:

• Place olive oil in a large soup pot.
• Add garlic and simmer about one minute, do not let it brown.
• Put tomatoes in blender and blend briefly to smooth out the tomatoes.
• Then add to garlic.
• Cut Italian ham in chunks.
• When I order this from the Deli, I have them cut it in 1/2 lb slab.
• Add basil and crushed red pepper flakes.
• Let simmer about 6 hours.
• I always check the richness of the sauce by putting a spoonful in a clean bowl, let it sit for about 5 minutes and if water is seperating from the sauce, continue to simmer.

BAKED ZITI

Steps:

• 1. Preheat oven to 350F.
• 2. Heat a large pot of 1/2 water, 1/2 chicken stock (2 quarts) to a strong boil. Add a Tbsp of salt.
• 3. Add the pasta & cook till al dente. Drain. **Note: Grandmom Elaine used to drizzle olive oil over pasta to keep it from sticking. But it keeps the cheese from sticking to the pasta so I don't use it.
• 4. Put pasta into an oven proof baking dish sprayed with non-stick spray.
• 5. Add the Red Gravy, mix it in
• 6. Break up the Ricotta, then mix it in.
• 7. Add 1/2 mozzarella, mix it in
• 8. Top with provolones slices, if using. Then the remaining mozzarella, and the Parmesan
• 9. Bake 20-30 mins or until cheese is golden & sauce is bubbly.

SPAGHETTI SAUCE (AKA: RED GRAVY)

Steps:

• In a large dutch oven or 8 quart pot. briefly cook garlic and olive oil.
• Place fresh sausage and neck bones in pot.
• Add desired amounts of salt and pepper to meats.
• Add enough of the 2 qts. of water to cover meats in the pot, (not all of the water may be used). Cover and cook on low-medium for at least an hour. Do not allow water to boil; this will toughen meats.
• Add the crushed tomatoes to the pot and stir. Begin with 4 cans and add the last can according to desired thickness, remembering that sauce will thicken as it cooks.
• Add spices, again according to taste, and stir. More may be added as sauce cooks.
• Stir frequently and keep on low to medium heat, making sure sauce never boils. Continue to cook for at least 4 hours; sauce may cook longer if desired.
• Homemade or store-prepared meatballs may be added to pot.
• Serve over pasta, raviolis, or as a base to lasagnas and zitis.

LASAGNA (AND THE SECRET!)

Steps:

• ** Ground beef & sausage can be cooked ahead of time and refrigerated.
• You should already have a batch of "Conforti Family Red Gravy" (see recipe) ready to go.
• Preheat oven to 350.
• Mix the ground beef with the seasonings in a large bowl. Mix well and form into 5-6 large meatballs.
• Place meatballs on a baking sheet sprayed with non-stick spray. Bake about 30-40 minutes, or until browned and well done. Set aside to cool.
• In a fry pan, brown the crumbled sausage. Drain well. Set aside.
• Turn oven temperature up to 400.
• Cook the box of Lasagna noodles according to package directions. Drain & rinse well with cool water. (If using no-boil noodles, you can omit this step.)
• In a large bowl, crumble the meatballs and mix with the crumbled sausage.
• In your Lasagna pan, spoon some sauce to just cover the bottom of the pan. Add a layer of noodles.
• Then, add 1/3 of the ground beef/sausage mixture
• Spoon some Ricotta cheese over the meat and, using the spoon spread it around.
• Add a layer of Mozzarella cheese. Sprinkle some Parmesan.
• Repeat the layers two more times (sauce, noodles, meat, cheeses) to total 3 layers.
• ** Be sure to cover the noodles with the sauce so that the edges are not showing, to keep them from drying out)
• Top with a final layer of noodles, the last of the sauce, some Mozzarella & the cheddar.
• Cover with some aluminum foil (sprayed with non-stick spray) or "tent" the foil with toothpicks to keep it from sticking to the cheeses. Bake for 45 minutes.
• Remove the foil & bake for 15 minutes, or until cheese is golden browned.