Victoria Gottis Sunday Gravy Spaghetti Sauce Recipes

VICTORIA GOTTI'S SUNDAY GRAVY SPAGHETTI SAUCE

Steps:

• Heat the oil in a large saucepan over medium heat. Add the garlic browning slightly, be careful not to burn it.
• Add the meat a few pieces at a time. Brown all the pieces on both sides, about 5 minutes per side.
• Add the tomatoes, tomato paste, bouillon cubes, and water to the meat mixture, stir to combine. Bring to a boil and cook for 10 minutes, stirring constantly.
• Add the salt and pepper, basil sprigs, oregano, and parsley to the pot, cover and let simmer for 2-3 hours until the meat is falling off the bone and the sauce has thickened. Stir the pot every 20 minutes.
• When the sauce is done and the meat is tender, remove the meat from the sauce and set aside in a covered casserole dish. Serve both the meat and the sauce with your choice of pasta.

VICTORIA GOTTI'S SUNDAY LASAGNA

Steps:

• In a large mixing bowl, combine the ricotta, 3/4 pound of the mozzarella, 3/4 cup of the romano cheese, the eggs, milk, and the salt and pepper. Whisk the mixture by hand until it looks creamy and the ingredients are evenly blended. Cover and refrigerate for 1 hour.
• Heat 1/2 cup of the oil in a large skillet over medium heat. Add the onion, garlic, and sausage. Saute for 6 minutes, stirring so it doesn't stick.
• In a large suacepan, heat the sunday gravy. Stir in the sausage. Cover the saucepan and simmer over low heat, stirring occasionally, for 10 minutes.
• Preheat the oven to 350°F.
• In a large pot filled with boiling water, place the noodles and the remaining 2 tbl of oil. Cook the noodles until al dente, about 6-8 minutes. Drain and rinse in cold water, set aside.
• Spread a thin layer of the sauce on the bottom of a lasagna pan, place a single layer of noodles over the sauce.
• Top the noodles with another ladle of sauce.
• Drain and excess liquid from the refrigerated ricotta mixture, and spoon 1/4 of the mixture over the first layer of noodles and sauce. Repeat the process three times, layering noodles, sauce, and cheese four times (there should be 4 layers total) and end with a layer of sauce. Sprinkle the remaining mozzarella, 1/4 cup romano, and oregano and parsley flakes on top.
• Bake the lasagna for 40 minutes, or until the cheese on top is golden and bubbling.
• Allow the lasagna to cool for 30 minutes before serving.

AUTHENTIC HOMEMADE ITALIAN GRAVY (SPAGHETTI SAUCE)

Steps:

• Heat olive oil in a dutch oven or pot (large enough to contain all sauce ingredients) over medium heat. When hot but not smoking, add onion and garlic and saute until onion is translucent and garlic is fragrant. Be sure to stir every couple minutes so the garlic doesn't burn. If you want to leave the garlic in the sauce, you may do so, but if not, now is the time to remove garlic from the pot. I personally leave it in because my family loves garlic. If you choose to remove it, there will only be a very subtle garlic flavor present in the sauce.
• Add ground beef to pot with onion and olive oil. Fry, breaking up until small pieces are all that's left. Drain if excess oil is present; I recommend using lean ground beef for health reasons and draining.
• Once drained, add both cans of tomatoes, filling with 1.4 can of water afterwards to rinse the remaining sauce out and add to pot. Add chopped or broken up basil leafs if using fresh, or add dried basil at this time. Also add salt and pepper to pot. Stir well, breaking up any large chunks of tomato against the side of the pot.
• Allow pot to come to a simmering boil, and then turn heat down to low. Place lid on the pot, stirring every 5 minutes or so. Allow to simmer for 30-45 minutes. When the proper time has passed, taste the sauce and add more salt and pepper to your liking.
• Once this time has elapsed, your sauce is done and you are ready to use it for whatever you want - baked ziti, lasagna, spaghetti, stuffed peppers, or over polenta. You can also make a meatless version by simply omitting the ground beef, and you may use the sauce for pizza as well! It's a great, flavorful, and very versatile sauce for all occasions. Enjoy!

SUNDAY GRAVY (REAL ITALIAN SPAGHETTI SAUCE)AND MEATBALLS

Steps:

• SAUCE: Heat oil in large heavy pot (use a seasoned pot if you have one). Place the pork in the pot and brown until just about cooked. Transfer pork to plate. Do the same with the sausage and transfer to plate. Leave fat in pot. Add whole peeled garlic cloves cook until tender. Put garlic on plate with meat and stir in tomato paste until "saucy". Chop up tomatoes leaving the tomato juice in the cans (I use my chopper) and add them to the pot.
• Then add 1/2 of one can of the juice to the pot. Add salt and pepper to taste. Add the meats and garlic to the sauce and bring to a boil. Turn down to low and cook for about 1 1/2 hours. Leave the sauce on low and remove all the meat and garlic cloves.
• Mix all ingredients for meatballs and shape into balls. Add to sauce turn up just a little higher than low and let cook the raw meatballs until they are done (1/2 hour) THATS IT!
• Now this is an old recipe, but I have seen it in the sopranos cookbook and this is a bit different.
• I used this sauce to make the ziti al forno from the sopranos cookbook (Recipe #73939) and it was the most amazing thing I have ever eaten, so I posted that too.

ITALIAN SUNDAY SAUCE

Steps:

• Preheat pot (I like a non stick pot) with olive oil. Diced up onion and mince garlic. Add to the pot and saute until cooked thru but not browned. Add the oregano, parsley, red pepper flakes (optional), bay leaves and basil (if using fresh basil, wait until sauce is already simmering). Add the sugar and red wine. Let the red wine reduce a bit. Add in the tomato paste and mix well with the other ingredients already in the pot. Let it kind of "melt" before adding the crushed tomatoes and tomato sauce. I add 1 can at a time to allow for easier blending. Add the water, stir. Cover and bring to a simmer then reduce heat to low. Put a lid on it and fugghetaboutit for a while! Stir occasionally to avoid it burning at the bottom of the pot. I would let it simmer for a minimum of 4 hours -- Make sure to fish out the bay leaves before serving!
• Serve with pasta and top with parmesean cheese or use my fave-fried bread crumbs!
• Dalla mia cucina alla tua! (From my kitchen to yours!).

SUNDAY SAUCE WITH MEATBALLS, SAUSAGES, AND PORK CHOPS

Steps:

• In a large pot over medium heat, heat the oil and sauté the sausage and pork chops until brown, about 10 minutes - Don'’t worry if the meat is not cooked through because the meat will cook through in the sauce.
• Remove the meat from pan and set aside; Deglaze the pan with 1 cup red wine.
• In the same pot, add the garlic, onions, pancetta, and crushed pepper and cook until the onions and garlic are lightly browned, about 2 minutes.
• Add the remaining cup of red wine and reduce by half. Add the tomatoes and simmer for 1 hour over low heat. Add the basil, sausage, pork chops, and meatballs to the tomato sauce and simmer for an additional hour over low heat.
• In a large pot of boiling, salted water, cook the pasta for 10 to 12 minutes or until al dente. Drain the pasta, toss it with the Sunday Sauce, and serve immediately.