neo-Italian gravy

Joe Stroud kheper at
Tue Jan 14 08:55:28 EST 2014

Neo-Italian gravy

8 oz (sweet or hot) Italian sausage, links or ring
3 cloves garlic
white wine for deglazing
28 oz can whole tomatoes or 3-4 fresh tomatoes
1 Tbl tomato paste
1-2 Tsp white sugar or honey 
3 Tbl Romano cheese, finely grated
1/4 Tsp nutmeg
red pepper flakes or Tabasco sauce
black pepper
olive oil 

In a large bowl, crush the whole tomatoes. If using fresh tomatoes,
peel, de-seed and crush them. Slice the garlic cloves thickly.

In a stock pot, add 2 Tbl olive oil and brown the sausage on all sides.
Remove the sausage and partially de-grease the pan. Add the garlic
slices and saute them until they are a light golden-brown. Deglaze the
pan with wine. Reduce the wine to a tight glaze. Add the tomatoes,
tomato paste, nutmeg and sugar. Stir. Add red pepper flakes to taste.
Increase the flame to medium. Sprinkle in the Romano cheese. Stir. Bring
the contents to a "hard" boil. Partially cover the pot with a lid.
Reduce the flame. Simmer slowly for 1 hour. Periodically, stir the pot
and skim whatever scum rises to the surface. 

Return the sausage to the pan. Simmer partially covered for 1 - 1 1/2
hours. If desired, remove the garlic cloves. Adjust the seasoning with
salt and pepper. Serve the sauce and sausage over pasta (bucatini
preferred) with tons of Romano cheese. 

To add richness and thickness to the gravy, 2 Tbl of heavy cream may
be poured into the sauce 10 minutes before the end of the cooking

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