Sopranos Sunday Gravy Spaghetti Sauce Recipes

Steps:

• 1. 1 To make the sauce, heat the oil in a large heavy pot over medium heat. 2. 2 Pat the pork dry and put the pieces in the pot. 3. 3 Cook turning occasionally, for about 15 minutes or until nicely browned on all sides. 4. 4 Transfer pork to a plate. 5. 5 Brown the veal in the same way and add it to the plate. 6. 6 Place the sausages in the pot and brown on all sides. 7. 7 Set the sausages aside with the pork. 8. 8 Drain off most of the fat from the pot. 9. 9 Add the garlic and cook for about 2 minutes or until golden. 10. 10 Remove and discard the garlic. 11. 11 Stir in the tomato paste and cook for 1 minute. 12. 12 With a food mill (I use a Braun hand blender) puree the tomatoes, with their juice into the pot. 13. 13 Or for a chunkier sauce, just chop up the tomatoes and add them. 14. 14 Add the water; and salt and pepper to taste. 15. 15 Add the pork, veal, sausages, and basil and bring the sauce to a simmer. 16. 16 Partially cover the pot and cook over low heat, stirring occasionally, for 2 hours. 17. 17 If the sauce becomes too thick, add a little more water. 18. 18 Meanwhile, make the meatballs: Combine all the ingredients except the oil in a large bowl. 19. 19 Mix together thoroughly. 20. 20 Rinse your hands with cool water and lightly shape the mixture into 2 inch balls. 21. 21 Heat the oil in a large heavy skillet. 22. 22 Add the meatballs and brown them well on all sides. 23. 23 They will finish cooking in the sauce. 24. 24 Transfer the meatballs to a plate. 25. 25 After the sauce has cooked for its two hours, add the meatballs and cook for 30 minutes or until the sauce is thick and the meats are very tender. 26. 26 To serve, remove the meats from the sauce and set aside. 27. 27 Toss the cooked pasta with the sauce. 28. 28 Sprinkle with cheese. 29. 29 Serve the meats as a second course, or reserve them for another day.

Steps:

• To make the sauce, heat the oil in a large heavy pot over medium heat.
• Pat the pork dry and put the pieces in the pot.
• Cook turning occasionally, for about 15 minutes or until nicely browned on all sides.
• Transfer pork to a plate.
• Brown the veal in the same way and add it to the plate.
• Place the sausages in the pot and brown on all sides.
• Set the sausages aside with the pork.
• Drain off most of the fat from the pot.
• Add the garlic and cook for about 2 minutes or until golden.
• Remove and discard the garlic.
• Stir in the tomato paste and cook for 1 minute.
• With a food mill (I use a Braun hand blender) puree the tomatoes, with their juice into the pot.
• Or for a chunkier sauce, just chop up the tomatoes and add them.
• Add the water; and salt and pepper to taste.
• Add the pork, veal, sausages, and basil and bring the sauce to a simmer.
• Partially cover the pot and cook over low heat, stirring occasionally, for 2 hours.
• If the sauce becomes too thick, add a little more water.
• Meanwhile, make the meatballs: Combine all the ingredients except the oil in a large bowl.
• Mix together thoroughly.
• Rinse your hands with cool water and lightly shape the mixture into 2 inch balls.
• Heat the oil in a large heavy skillet.
• Add the meatballs and brown them well on all sides.
• They will finish cooking in the sauce.
• Transfer the meatballs to a plate.
• After the sauce has cooked for its two hours, add the meatballs and cook for 30 minutes or until the sauce is thick and the meats are very tender.
• To serve, remove the meats from the sauce and set aside.
• Toss the cooked pasta with the sauce.
• Sprinkle with cheese.
• Serve the meats as a second course, or reserve them for another day.

Steps:

• Put all the ziti in a large bowl.
• Toss ziti with 3 cups of the gravy and half of the grated cheese.
• Spoon half of the ziti into a casserole dish.
• Spread the ricotta over the top of the ziti.
• Sprinkle with the mozzarella and rest of grated cheese.
• Pour on 1 cup of sauce.
• Top with remaining ziti and rest of sauce (it will be almost overflowing) sprinkle with more grated cheese.
• Bake covered with foil for 45 minutes and then uncovered for 15 minutes.
• Let stand 15 minutes.
• Tell me immediately how it was!

Steps:

• SAUCE: Heat oil in large heavy pot (use a seasoned pot if you have one). Place the pork in the pot and brown until just about cooked. Transfer pork to plate. Do the same with the sausage and transfer to plate. Leave fat in pot. Add whole peeled garlic cloves cook until tender. Put garlic on plate with meat and stir in tomato paste until "saucy". Chop up tomatoes leaving the tomato juice in the cans (I use my chopper) and add them to the pot.
• Then add 1/2 of one can of the juice to the pot. Add salt and pepper to taste. Add the meats and garlic to the sauce and bring to a boil. Turn down to low and cook for about 1 1/2 hours. Leave the sauce on low and remove all the meat and garlic cloves.
• Mix all ingredients for meatballs and shape into balls. Add to sauce turn up just a little higher than low and let cook the raw meatballs until they are done (1/2 hour) THATS IT!
• Now this is an old recipe, but I have seen it in the sopranos cookbook and this is a bit different.
• I used this sauce to make the ziti al forno from the sopranos cookbook (Recipe #73939) and it was the most amazing thing I have ever eaten, so I posted that too.

Steps:

• To make the sauce, heat the oil in a large heavy pot over medium heat. Add the garlic and cook for about two minutes or until golden. Remove and discard the garlic. Stir in the tomato paste and cook for 1 minute.
• With a food mill, puree the tomatoes, with their juice, into the pot. Or, for a chunkier sauce, just chop up the tomatoes and add them. Add the water and salt and pepper to taste. Add the pork, veal, and sausages and basil and bring the sauce to a simmer. Partially cover the pot and cook over low heat, stirring occasionally, for 2 hours. If the sauce becomes too thick, add a little more water.
• Meanwhile, make the meatballs.
• Combine all the ingredients except the oil in a large bowl. Mix together thoroughly. Rinse your hands with cool water and lightly shape the mixture into 2-inch balls. (Note: If you are making meatballs for lasagna or baked ziti, shape the meat into tiny balls the size of a small grape.).
• Heat the oil in a large heavy skillet. Add the meatballs and brown them well on all sides. (They will finish cooking later.) Transfer the meatballs to a plate.
• After two hours, add the meatballs and cook for 30 minutes or until the sauce is thick and the meats very tender.
• Cook the ziti al dente, adding salt to taste.
• Drain ziti and toss in a large bowl with three cups of the sauce and half of the grated cheese.
• Preheat oven to 350 degrees.
• Spoon half of the ziti into a shallow baking dish. Spread the ricotta on top and sprinkle with the mozzarella and half of the remaining grated cheese. Pour on 1 cup of the sauce.
• Top with the remaining ziti and another cup of sauce. Sprinkle with the remaining grated cheese. Cover with foil. Can be refrigerated at this point for later baking.
• Bake the ziti for 45 minutes. Uncover and bake for 15 minutes longer until the center is hot and the sauce bubbles around the edge.
• Cover and let stand for 15 minutes before serving.

Steps:

• Heat the oil in a large saucepan over medium heat. Add the garlic browning slightly, be careful not to burn it.
• Add the meat a few pieces at a time. Brown all the pieces on both sides, about 5 minutes per side.
• Add the tomatoes, tomato paste, bouillon cubes, and water to the meat mixture, stir to combine. Bring to a boil and cook for 10 minutes, stirring constantly.
• Add the salt and pepper, basil sprigs, oregano, and parsley to the pot, cover and let simmer for 2-3 hours until the meat is falling off the bone and the sauce has thickened. Stir the pot every 20 minutes.
• When the sauce is done and the meat is tender, remove the meat from the sauce and set aside in a covered casserole dish. Serve both the meat and the sauce with your choice of pasta.