Hi there folks. I’ve been thinking about doing this for a long time, and this year I’m doing it:
Game Day Recipes
Now as some of you know, I come from an Italian background. Sundays at my father’s house growing up were dedicated to making sauce — and the events got started early, around 10am. Perfect for timing the meal with kickoff around 1 or 2pm depending on company…. So this week’s recipe is going to be after my dear grandmother’s own heart and my father’s inspiration. Sunday Gravy, or if you have no idea what I’m talking about, I made some tomato sauce this morning. That’s right, that delicious red stuff that you put over your favorite pasta. Now keep in mind, this is my own recipe, not some cookbook travesty. It makes a fuller, spicier, and chunkier sauce than your typical Ragu – but I’d put it up against anything else out there as the perfect way to start your Sunday with your family at the kitchen table.
Recipe
– Your favorite selection of meats (I like fresh beef short ribs and pork sausage from the farmers market)
– 3 cans chefs cut tomatos (my wife and I prefer Cento, as does Grandma)
– 2 cloves garlic, chopped — NOT minced
– 1/4 shaved vidalia onion
– 2 marinated cherry peppers
– 3 tablespoons EV olive oil
– dash of salt (herbal if you have it)
– dash crushed red pepper
– dash of sugar (just a bit)
– splash of red wine (Chianti or Rioja preferred)
– wooden spoon to stir
Directions:
- Pour in the olive oil in a heavy sauce pan or stock pot.
- Now… If you want to make a vegetarian version, just turn heat on low and continue to the next step (set stove at 2 from 1-10) . Otherwise brown the meat on medium (~6-8 minutes) and return to low once complete.
- Chop the garlic, peppers and onion and add to the oil. Add the salt, crushed red pepper, and sugar. Bring to a low simmer (6-8 minutes).
- Add the canned tomatoes and splash of wine and the little bit of water to rinse out the cans. Stir with wooden spoon and set the lid on the pot at an angle with the spoon still in it (this is important, trust me).
- Stir occasionally for ~2 hours.
- Last step, serve over your favorite cooked pasta. (Tip: Any grated cheese should be fresh Romano in nature)
Note: Today I’m making the vegetarian version with eggplant and al dente whole wheat spaghetti. Eggplant recipe will be divulged at a later date, but pictures will be up tonight. Enjoy!