Mom's Sphaghetti Gravy
The only real challenge in making good spaghetti gravy is time - it takes
a long time. This recipe needs practice and refinement.
- ground beef
- ground pork shoulder
- minced garlic
- minced parsley
- imported Romano cheese
- whipped egg
- bread crumbs
- crushed red pepper
- Italian tomatoes (1 can per two people)
You must make the meatballs first. Put the ground beef and pork into
a bowl. Pour whipped eggs into it. Sprinkle with Romano and minced parsley
and minced garlic. Add crushed red pepper to your taste.
Form into balls. Fry the meatballs in cooking oil until
brown on all sides. Put them aside.
In a large pot, brown the minced garlic in cooking oil. Add parsley
finely diced tomatoes and basil. Lower the flame and cook for a
couple of hours.
Add the meatballs and let it simmer for another hour, gently stirring
the pot every 10 minutes or so. If you want it thicker, add diluted
tomato paste (1 part paste and 1 part water).
To add garlic bread, slice an italian loaf (or french bread) down middle.
Put minced garlic in a frying pan with salad oil and brown.
Spread it evenly around the bread. Put the bread on the boiler for a
few minutes until crispy.
This gravy is used in a couple of dishes including