Take all the extra veggies from the fridge and make a great Sunday Gravy.


extra-virgin olive oil
1/4 pound diced pancetta
1 large Spanish onion, diced
Kosher salt
4 large garlic cloves, smashed and chopped
2 (28-ounce) cans Italian plum San Marzano
1 can tomato paste
4 tbs. fresh basil
1 tbs. fresh thyme
1 large zucchini, rough chopped (optional)
1 large yellow squash, rough chopped (optional)
carrots, eggplant, any extra veggies you may
have around, diced (optional)
any combination of the following meats:
1 lb. ground veal or beef, browned and drained
1 lbs. sweet Italian sausage, cut into small discs
and drained
1 lb. chuck stew meat, seasoned with salt an
pepper and seared on all sides

Nutritional information

No nutrition information available


Coat a large sauce pot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil.
Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add zucchini (if desired) and saute for another 3 minutes until tender. Add the garlic and herbs and cook for another 2 to 3 minutes stirring frequently. If you are adding the meat, add to pot now.
Pour tomatoes into large sieve and mash then thru sieve into bowl. Throw away the seeds and keep the
rest. Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 cups). Add tomato paste. Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.

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