Monday, April 7, 2014

Veteran Vegan cooks outstanding Sunday Gravy

We had the privilege of M making Lucia's famous Sunday gravy. When M became a vegetarian, she instantly adapted the recipe with zucchini. Here's the carnivore's version,

4 braciole
4 Italian sweet pork sausage
4 cans plum tomatoes
1 can paste
4 cloves garlic sliced
salt
pepper
sugar

In the bottom of your deep large sauce pot, brown the braciole, remove, then the sausage, remove, then the garlic gently -- no burning! Return the braciole and sausage to the pot, add the four cans of crushed tomatoes; paste and seasonings (adjust to taste later on). Bring to a subtle boil then let this simmer basically the rest of the day (at least 2 hours). If you can avoid stirring do so. This way if anything does burn, that bitter charred flavor won't mix with the sauce. The beef and pork gently flavor the entire sauce. Serve with a sauce catching macaroni aldente such as fusilli. Really-- spaghetti will always be my personal favorite.

The superior zucchini version:

4 zucchinis chopped in to 1 in pieces.
4 cans plum tomatoes
1 can paste
4 cloves garlic sliced
salt
pepper
sugar

Brown the garlic and zucchini then ad the tomatoes, seasoning and let sauce simmer as in the former recipe.
You could also hit this with a kick of red pepper flakes. Enjoy!