Introduction: This recipe is a delicious red gravy (also called sauce to the fellas from the west coast) with tender Italian sausage rounds. This gravy goes great served on top of a plate of thin spaghetti or on a good Italian hard roll.
Ingredients:
Olive oil
1 Full clove of garlic, minced
2 onions finely chopped
3 feet of Italian sausage cut into 1 inch long pieces* (Spicy, sweet, mild, etc.)
2 cans of crushed tomatoes (avoid pre seasoned tomatoes)
2 cups fresh grated Parmesan cheese
Garlic powder
Onion powder
Salt
Fresh ground black pepper
Crushed red pepper flakes (optional)
Fresh parsley
Makes 3-4 servings.
Prep time: 15 minutes
Cook time: 6-8 hours
Notes
*Try to get fresh sausage from a good Italian deli. If not, use one pack of preferred brand of Italian sausage.
Fresh parm is a must! Don't use Kraft or any of that junk.
Dried parsley can be substituted for fresh.
Be liberal with all seasonings.
1. Put enough olive oil in a deep sauce pan to thinly coat the bottom.
2. One the oil is heated, add garlic, onion, and sausage making an even layer in the pan.
3. Season with Garlic powder, Onion powder, salt, pepper, and crushed red pepper if you prefer a little heat.
4. Reduce heat to low and brown the sausage as long as possible without burning it. Try to get those crispy edges. (Be patient, let the sausage sit for about 10 minutes between stirring).
5. Add both cans of crushed tomatoes to sausage along with 1/4 of one of your tomato cans of water to give time for cooking.
6. Let the gravy heat up for about 10 minutes, and stir in your Parmesan cheese.
7. Season again with all listed in step 3. Add parsley to taste.
8. Reduce heat to low and stir every 30 minutes until sauce is very thick.
9. Taste, taste, taste. Re season if necessary.
And that's it folks, by the time your gravy has reduced enough, it will be about 6 to 8 hours. Your sausage should be more tender than any you've had off the grill or in a restaurant. And the flavor... Well you'll see for yourself.
This is a traditional red Italian gravy. NOTE find yourself a good stick of pepperoni from an Italian deli and add it in the pot at the same time as the sausage. It adds a great amount of flavor! Enjoy!
Ingredients:
Olive oil
1 Full clove of garlic, minced
2 onions finely chopped
3 feet of Italian sausage cut into 1 inch long pieces* (Spicy, sweet, mild, etc.)
2 cans of crushed tomatoes (avoid pre seasoned tomatoes)
2 cups fresh grated Parmesan cheese
Garlic powder
Onion powder
Salt
Fresh ground black pepper
Crushed red pepper flakes (optional)
Fresh parsley
Makes 3-4 servings.
Prep time: 15 minutes
Cook time: 6-8 hours
Notes
*Try to get fresh sausage from a good Italian deli. If not, use one pack of preferred brand of Italian sausage.
Fresh parm is a must! Don't use Kraft or any of that junk.
Dried parsley can be substituted for fresh.
Be liberal with all seasonings.
1. Put enough olive oil in a deep sauce pan to thinly coat the bottom.
2. One the oil is heated, add garlic, onion, and sausage making an even layer in the pan.
3. Season with Garlic powder, Onion powder, salt, pepper, and crushed red pepper if you prefer a little heat.
4. Reduce heat to low and brown the sausage as long as possible without burning it. Try to get those crispy edges. (Be patient, let the sausage sit for about 10 minutes between stirring).
5. Add both cans of crushed tomatoes to sausage along with 1/4 of one of your tomato cans of water to give time for cooking.
6. Let the gravy heat up for about 10 minutes, and stir in your Parmesan cheese.
7. Season again with all listed in step 3. Add parsley to taste.
8. Reduce heat to low and stir every 30 minutes until sauce is very thick.
9. Taste, taste, taste. Re season if necessary.
And that's it folks, by the time your gravy has reduced enough, it will be about 6 to 8 hours. Your sausage should be more tender than any you've had off the grill or in a restaurant. And the flavor... Well you'll see for yourself.
This is a traditional red Italian gravy. NOTE find yourself a good stick of pepperoni from an Italian deli and add it in the pot at the same time as the sausage. It adds a great amount of flavor! Enjoy!
