**SMOKED MEATS** CURRENTLY UNAVAILABLE - CHECK BACK SOON
Sunday dinners were the highlight of the weekend. A large table, surrounded with hungry Italians. Grace made this Sunday Gravy every Sunday for many years. A tangy and savory dish it was always accompanied with garlic bread.
Variations included a small tied pork roast browned well in the pot first, removed then added back to finish in the sauce. Fabulous!
1 lb ground round- broken up into small pieces, browned and well drained
1 med onion chopped
4- 6oz cans tomato paste
2- 28oz cans whole tomatoes
3 cups water
1 tsp crushed garlic
1/4 cup good red wine
1 tbsp Italian seasoning blend
salt and pepper to taste
pinch of sugar
eggs (optional)
Sauté onion in a little olive oil until translucent then add meat and brown, remove meat and onion leaving some drippings, sauté garlic in drippings until lightly browned.
Add tomatoes and tomato paste and all remaining ingredients and simmer for at least 4 hours, stirring occasionally.
In the last 30 minutes eggs may be added by , just drop them in the sauce and DON'T stir, they will hard boil and be delicious.
Urban Cowgill 2010