South Philly Gravy Food
SOUTH PHILLY GRAVY
Ok, I'm not from South Philly but my husband's family is and this is what I came up with. My husband says it's good so I'll take his word for it. I love this sauce/gravy. It's tomato-y and onion-y and garlic-y. Oh and Yumm-y!!!! It is labor intensive but so worth it!
Provided by Gr8nurs1271
Time 6h30m
Yield 1/2 cup or more, 10-14 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil in a large pot. I use the pot I'm going to cook the gravy in, like a stock pot.
- Brown the outside of the meat. Don't cook it all the way through.
- Meanwhile, mince the onions and the garlic. I mince them very fine since I don't really like onions all that much but love the flavor of an onion.
- Once the meat is browned, remove it. Toss in the onions and garlic and sautee until soft.
- Deglaze the pan with the red wine. This just adds another layer of flavor. In the meantime, open your tomatoes and crush the San Marzanos. Some people use a potato masher but I usually just use my hands. It saves time and dirties one less utensil.
- Add the tomatoes to the pot, the dried herbs and the tomato paste. Cook for up to six hours on very low. The herbs can be adjusted to taste. I learned to cook this in a much larger pot than you need so you don't have to use a lid. Covering the sauce/gravy makes it too thin since the condensation can't escape. If you must cover it make sure you vent the lid.
- Serve with your favorite pasta.
Nutrition Facts : Calories 97.7, Fat 0.6, SaturatedFat 0.1, Sodium 363.9, Carbohydrate 20.7, Fiber 4.5, Sugar 11.1, Protein 3.9
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