Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Recipe Authentic Sicilian Sauce (Gravy)

OK,since so many have been asking I did some reconstructing and measuring of ingredients and got as close as I could with amounts for my home made meat sauce. I cook by eye and taste so I never have any formal amounts.

Ingredients

10 28 oz cans tomato Sauce(hunts,contadina,or your favorite)

Seasoned bread crumbs (for meatballs)(approx 1/2 to 3/4 cup)

Eggs (for meatballs) 3 to 4 large

Milk or half and half (for meatballs) approx 1/2 cup

Fresh garlic cloves(2 full heads peeled and diced fine)

Garlic powder(3 to 4 tsp)

Fresh basil (for meatballs,you can substitute dried but fresh is way better)

Oregano or italian seasoning (3 tsp)

Dry basil (3 tsp)

Bay leaves(3 leaves)

Grated parmesan cheese (for meatball)(approx 1/4 cup)

Black pepper (3 tsp more or less to taste)

Crushed red pepper (optional to taste)

Salt ( 2 to 3 tsp to taste more or less,go less and add as sauce cooks if needed you can always add but can't take out)

Sugar (3 tsp)

Red wine or sherry (1/3 to 1/2 cup)

Ground beef(2 1/2 to 3 lbs)

Ground veal (2 1/2 to 3 lbs)

Italian sausage (10 links more or less)

Pork (enough to fill large frying pan)

Ok I use canned sauce(not paste or puree but sauce)
I really like fresh home canned tomatoes but since grandma passed I don't get that to often.Be careful if you use Hunts which I like but it has more salt in it so be aware when seasoning with more salt

Now how many cans will depend on how large of a batch you want to make. The big sauce pan I had pictured was 10 28 oz cans, you can also use 3 giant cans from Sam's club.

Another thing you need to know is how to make the meatballs that go into the sauce
So lets start there

Meatballs


Mix bread crumbs and milk together to moisten you don't want the bread crumbs swimming in milk like cereal but you want them to soak up the milk and make a lose slurry.
Then mix meats 80% ground chuck and ground veal equal parts( if you want you can use straight ground chuck but the veal added makes a much better meatball) and dry ingredients together--fresh basil(fresh is best if not dried 2 tsp),garlic powder(2 to 3 tsp),parmesan cheese,black pepper(2 tsp),oregano(2 to 3 tsp),salt(2 tsp or to taste),egg and bread crumb mixture and wine(just a splash)
You want the meat to be moist but not soggy

Now form into balls a bit smaller than a tennis ball
Put some EVOO(extra virgin olive oil) in a frying pan and brown the balls.
They don't have to be cooked all the way thru as they will finish cooking in the sauce
BTW the fresh basil I chiffonade(fancy name for thinly slicing)

Once you get the balls browning
chop up the garlic cloves I use enough to cover the bottom of the sauce pot

EVOO in bottom of pot not to much just enough to cover the bottom thinly and then on medium heat gently sweat(brown but not darkly) the garlic
Once its a nice light caramel color add the tomatoes sauce
Now you add the remaining dried spices listed above
stir the sauce and add the browned meat ball
Now brown some italian sausage again it doesn't have to be cooked all the way just browned then add them to the sauce
Now brown some pork(could be short or country style ribs,pork neck,pigs feet or pigs tails
The pork is really just to add flavor to the sauce but I do love me some pigs feet in sauce!
Again after browned add to sauce

Now simmer on low and stir every so often(make sure you get down to the bottom so its not burning low heat is key) and it needs to cook for a good long time at least 5 hours more is even better

I make large a batch and then after it cools put into smaller tupperware containers and freeze it so when I want sauce I just defrost it

Whew there you have it !
If Its not clear or any questions just ask







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Great title Dan...LMAO!

Thanks for the recipe!! noodlz can we agree that this one definitely has to be pressure canned?? No if, and's or but's about it!

I'm coming over for dinner.

Sam my door is away opened to you!

Thanks Dan, I'll bring a cheesecake.

Both of my parents came out of northern Italy. As such we make a sweeter, mellower sauce. Had some I made last night. Meatball recipe is pretty darn close though.

Ya, Im coming over for dinner also. meal looks awesome.....nice job

Thanks for the tutorial Dan, nicely done, one of the best I can remember on the 24HCF! I AM going to muddle my way through this one as it looks beyond delicious!

Mike

Thanks for the write up, Dan. Fair amount of effort into that and great pics as well. Maybe when my wife visits we can tear into that recipe !!!

Dan, that looks delish! Thanks for posting that. Going to try those meatballs now!

Mangia Mangia!

I think it's unanimous, Sunday dinner at Dan's house. That looks great. We usually do a quicker sauce with ground pork, especially when tomatoes are coming off faster than we can eat or give away. No measuring, just throw it in and taste for salt and acidity.

Dan, Thanks for the recipe.











Followed recipe and turned out extremely well!

Thanks again.

Looks Good!Glad you enjoyed!

local dirt,

It looks really good, bet it tastes as good too !

Lynn

BTW, could I get a first name to call you ? I just have a really hard time with calling you local dirt....

Just call Him Mr Dirt then

Looks like I have a nice project out at camp on snowy weekend! By the way, applaud the tile in your kitchen Dan. Looks very familiar.

Pig Pen....ala Charlie Brown

Very nice Allen, a friend helped start ours but then didn't come back so Deb and I did it ourselves