recipe comes from Next Door to the Chicken
Market, the second Italian recipe book written
by Vita Greco. The
new 140 page recipe book contains more than 100
new recipes of all the Italian dishes made by
Vita Greco and her family . . . appetizers, main
dishes, pastas, chicken, meats, vegetables, soups,
salads, sandwiches, sauces, gravies, breads, desserts,
specialty items, and even a Wine Chart.
x 28 Oz. cans Crushed Tomatoes (I always use
the Tuttorosso brand)
salt and pepper
lot of Fresh Parsley
lot of Fresh or Dried Sweet Basil
3 - 4 Cloves Garlic, sliced
pinch of Grated Cheese
little Water (about as much as will fill the
Tomato Paste can)
1 x 6 Oz. can Tomato Paste (I use Rienzi)
1 x 8 Oz can Del Monte Tomato Sauce
garlic in olive oil in a large pot.
all other ingredients except tomato paste, and
simmer. Stir about every 15 minutes or so being
sure to scrape the sides and bottom of the pot,
because you don't want this to stick or burn.
If it starts to get too thick, you can add water-a
little at a time.
thicker Gravy, you can add a small can of Tomato
Paste. If you're adding meat to this Sauce (sausage,
meatballs, etc.), you'll need to add the tomato
paste, because you will want the gravy thicker.
also, sometimes add an 8 oz. can of Del Monte
Tomato Sauce. Don't ask why, because I don't really
know. I guess it seems to help stretch the amount
a bit. Keep the lid tilted on the pot. A tight
lid will cause condensation, which will make your
Gravy / Sauce watery. If you have more than you
need, you can freeze it in small containers to
use another time. And, remember, when you put
the meat in, it becomes Gravy.
for about 3 - 4 hours.
a richer, fuller-tasting Gravy:
some Pork neck bones and / or spare ribs and
a mall Lamb shank in a frying pan. When browned,
but not cooked through, add this meat to your
Sauce with the Meatballs and Sausage.
sure to simmer it for 3 - 4 hours, so the meat
will cook, and the flavors will blend with the
makes an absolutely wonderful Gravy. The real
trick is to add the Pork neck bones. And, the
Lamb shank does not have a gamey taste to it.
It's GREAT! You'll see.