ezRecipe-Zee: Cooking Recipe: How to make Vita Grecos Gravy

Vita Grecos Gravy

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Date Added:	May 7, 2008
Calories:
Serves:	0
Prep. Time:	0:00
Category:	Beef, Sauces / Marinades, Copy Cat / Restaurant

Ingredients:

                    === FOR THE MEAT ===
2     tablespoons   olive oil
1     pound         mixed chopped meat
                    = (veal, pork and beef)
2                   pork neck bones - (to 4)
1/2   pound         sweet Italian sausage
1     small         lamb shank
                    === FOR THE MEATBALLS ===
1     pound         mixed chopped meat
                    = (veal, pork, beef)
2     large         eggs
1                   handful chopped fresh Italian parsley
                    Freshly-ground black pepper
1/4   cup           grated Locatelli Romano
1/2   cup           bread crumbs
4                   garlic cloves
                    Olive oil
                    === FOR THE GRAVY ===
1     tablespoon    olive oil
3                   garlic cloves - (to 4)
1     can           tomato paste - (6 oz)
3     cans          crushed tomatoes - (28 oz ea)
                    Salt
                    Freshly-ground black pepper
                    A few pinches sugar
1                   handful chopped fresh Italian parsley
8                   basil leaves
                    A few pinches grated Locatelli Romano
1     can           tomato sauce - (15 oz)
2     cups          water

Directions: one line for each direction. When saved the lines will be numbered.

Prepare the Meats: In a large skillet, brown all the meats in the olive oil. There is no need to cook the meats all the way through. Remember to pierce the sausage before cooking to allow fats and water to be released. Set meats aside.
Prepare Meatballs: Combine all ingredients except the olive oil in a large bowl. Form the meatballs with your hands (there should be about 12). Fry in the olive oil over medium heat until browned, but not cooked all the way through. Set aside.
Prepare the Gravy: Saute garlic in the olive oil in the same skillet used to saute the meats. Add tomato paste and cook for a few minutes. In a large saucepot, combine the remaining ingredients except the meats and the tomato paste-garlic mixture and simmer.
When the mixture begins to bubble, add all the meats and the meatballs and the tomato paste-garlic mixture. Stir about every 15 minutes, being sure to scrape the bottom of the pot to prevent burning and sticking. If the gravy seems too thick, add a little water at a time. Simmer for about 3 hours, keeping the lid of the pot slightly askew to prevent condensation of the gravy.
This recipe yields about 1 quart.

Rating: ()

Added On: May 7, 2008

* COOKING LIVE with Sara Moulton - (Show # CL-9751) - from the TV FOOD NETWORK