Don’t go by what Myren, my chauffeur, says about my cooking. I’m no pro, but I have my moments of deliciousness in the kitchen. Especially when I get hungry. Then I can really cook.
I think I got my penchant for cooking and food from my Italian grandmother. She could barely speak English and forget about reading or writing. But she could cook any hoity-toity chef from the best Italian restaurant under the table. I’d put her in any of those TV cooking show competitions and bet my house on her. She was a red-headed spitfire and enjoyed nothing more than cooking for a party of people any time. The main room in her home was the kitchen, second was the dining room. There was no living room or parlor or family room. She didn’t need any room extraneous to cooking and eating.
Myren says it’s about time I got to the cooking and recipe-sharing part of this blog-a-treatise. So here it is. My Grandma’s *heirloom* marinara sauce from the old country–otherwise known as Grandma’s Gravy. Watch me cook it up HERE!
Stephanie Queen’s Recipe for Grandma’s Gravy (aka marinara sauce)
- 2 28 oz cans Crushed Tomato
- 1 lg can Tomato Paste
- 3-4 cloves of Fresh Garlic
- 4 medium – large bunches of fresh large leaf basil
- ¼-1 whole Sweet Onion, chopped finely
- Olive Oil
- Approx. 1- 1 ½ lbs combined Pork, Sausage and beef (cuts/amounts as preferred, but include some with bone-in)
In large heavy dutch-oven pan, cover the bottom with a generous amount of olive oil and add the meat. Saute on medium heat until lightly brown, turning over 2-3 times. Remove meat from pan and lower heat.
Add chopped onion, chopped garlic and basil. Tear basil before adding. Saute for a few minutes, adding more olive oil. Add tomato paste, stir, saute for a couple of minutes.
Add meat back in. Mix in with tomato paste. Add olive oil and stir to make sure nothing sticks to the bottom of the pan.
Turn heat up to medium and add two cans of crushed tomatoes and one half can of water. Stir this mixture thoroughly.
Cover pan and heat, stirring occasionally, until it begins to bubble. Turn heat down and simmer for 2-7 hours, stirring occasionally.
Myren also suggests wearing an apron. Right now he’s hovering with a big spoon and a bowl of spaghetti waiting for the *gravy*. Time to go.
What’s your favorite *heirloom* recipe? Please share!