Saucesugoor Gravy Etc Recipes

SOPRANO'S SUNDAY GRAVY (SPAGHETTI SAUCE)

Steps:

• To make the sauce, heat the oil in a large heavy pot over medium heat.
• Pat the pork dry and put the pieces in the pot.
• Cook turning occasionally, for about 15 minutes or until nicely browned on all sides.
• Transfer pork to a plate.
• Brown the veal in the same way and add it to the plate.
• Place the sausages in the pot and brown on all sides.
• Set the sausages aside with the pork.
• Drain off most of the fat from the pot.
• Add the garlic and cook for about 2 minutes or until golden.
• Remove and discard the garlic.
• Stir in the tomato paste and cook for 1 minute.
• With a food mill (I use a Braun hand blender) puree the tomatoes, with their juice into the pot.
• Or for a chunkier sauce, just chop up the tomatoes and add them.
• Add the water; and salt and pepper to taste.
• Add the pork, veal, sausages, and basil and bring the sauce to a simmer.
• Partially cover the pot and cook over low heat, stirring occasionally, for 2 hours.
• If the sauce becomes too thick, add a little more water.
• Meanwhile, make the meatballs: Combine all the ingredients except the oil in a large bowl.
• Mix together thoroughly.
• Rinse your hands with cool water and lightly shape the mixture into 2 inch balls.
• Heat the oil in a large heavy skillet.
• Add the meatballs and brown them well on all sides.
• They will finish cooking in the sauce.
• Transfer the meatballs to a plate.
• After the sauce has cooked for its two hours, add the meatballs and cook for 30 minutes or until the sauce is thick and the meats are very tender.
• To serve, remove the meats from the sauce and set aside.
• Toss the cooked pasta with the sauce.
• Sprinkle with cheese.
• Serve the meats as a second course, or reserve them for another day.

SAWMILL GRAVY WITH SAUSAGE

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Leave grease in the skillet.
• Heat the same skillet over medium-high heat. Cook and stir sausage in the hot grease until browned and crumbly, 5 to 7 minutes. Do not drain off excess fat.
• Crumble the bacon and add it back to the sausage, along with the onion and garlic. Saute over medium heat until onion is translucent, about 5 minutes. Add dried parsley. Add flour and stir until all the flour is incorporated with the fat. Slowly add 2 cups half-and-half to the mixture. Stir in pepper, salt, and paprika. Cook over medium heat until thick. If the sauce it too thick, add more half-and-half.

SAWMILL GRAVY

Steps:

• Cook sausage in a large skillet over medium heat, crumbling and cooking until no longer pink.
• Remove sausage and wipe skillet.
• Melt butter in same skillet over low heat.
• Whisk in flour and stir until smooth, about 1 minute.
• Whisk in milk gradually and cook, stirring constantly until thickend and bubbly (about 12 minutes).
• Stir in sausage, salt, pepper, and Italian seasoning if desired.