Italian Tomato Sauce / Gravy

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“Italian sauce/gravy is a very personal creation, but there are always the same core ingredients. All I know is: it has to be RED. It has to have some kind of meat in it for flavor. And it cannot EVER come out of a jar from the store.” -John Cardamone

Crushed Tomato Brands
I like DeCecco brand
(Furmano’s is not quite as good; and I don’t like Tuttarossa) Spices:
All spice amounts can be varied, depending on your preferences.
I don’t measure; I just know how much to put in based on sight.

2 – 28oz cans DeCecco crushed tomatoes
3 lbs boneless country-style pork spare ribs
2 Tbsp garlic powder (use real garlic if you like)
2 Tbsp onion powder
2 Tbsp basil flakes
1 Tbsp parsley flakes
2 bay leaves
2 Tbsp sugar
8 oz water, optional

Cut spare ribs in half; about 4 inches in length. Brown in frying pan. Do not crowd; you should brown them in 2-3 batches. As the spare ribs are done browning, place them into the crockpot.

Place all ingredients into a crockpot; cover. Set crockpot thermostat on “high” or “auto- high”. Cook covered for 1 hour. Turn crockpot temperature setting to low. Cook for an additional 1-4 hours, stirring every hour.

Taste every hour by dunking in a fresh piece of Italian bread! If it gets a little too thick for your taste, add a little water and stir.

Put on your favorite pasta and enjoy!

You can freeze whatever sauce/gravy is left over.

John Cardamone

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