I always do the same thing when I feel like a celebratory meal. I make my Mama's Gravy and cook up some pasta. There is something comforting about making something that has been passed down in my family for generations.
I can't wait to pass it down to the next generation someday. As the recipe has been passed down we each tweak it to our own family's tastes. It was a big deal when my Mom hand wrote the recipe card and passed it on to me.
It was a bigger deal the first time I made her Gravy for her.
Every time I make the gravy I think about my family. How lucky I am to have had the family that I did. How special my Gram was to me and how much I miss her. How awesome it was to have so many aunts and uncles and cousins growing up.
I can't help but wonder if someday I am going to have a daughter or a son that is going to get to reflect in the same manor. My Mom is 1 of 5 and my Dad is 1 of 5. I only have one brother- though I have countless cousins. I have to wonder where the fertility fell off here. In a family of so many why can't I get pregnant? Will my son or daughter ever come to be? Will I ever get to pass this recipe on to them? Will they ever get to make their version of The Gravy for me?
I surely hope so, but since I can't guarantee that I thought I would still like to pass the recipe on. There really isn't anything top secret about it. Its just filled with love and generations of women and men have passed this on for years.
So I want to share this with you my bloggy friends. The only thing I ask is you make it with love, add your own twist, and share it with someone you love too.
What you will need:
2 Cans Crushed Tomatoes (28oz Tuttorosso Brand)
1 Can Tomato Puree (28oz Tuttorosso Brand)
1 Can Tomato Paste (6oz Contadino Brand- Mama always said to buy 2)
1 Can Rotel (This is something I have added to mine)
1 Large Onion (diced)
1/2 Red Pepper (strips)
Minced Fresh Garlic (4-6 tsp, however I use more as DH loves Garlic)
3/4lbs Ground Chuck (however I will use ground chicken or ground turkey or no meat at all sometimes)
1/2lb Fresh Mushrooms
The following seasonings- Salt, Pepper, Garlic Powder, Crushed Red Pepper, Basil, Oregano, Parsley, Bay Leaf, Sugar, and Parmesan Cheese
Brown your Ground Chuck (or whatever you chose) w/ 1-2 tsp EVOO salt and pepper. Once browned saute onion and red pepper until onions are translucent- salt and pepper. Add Rotel and tomato paste- you want to mix it all up until its blending "reawakening" the tomato paste. Then add in the crushed tomatoes, tomato puree, and approximately 1/2 cup water (this will depend on the consistency of your sauce there are times where I have to add more and times where I add none.) Add a table spoon of all the above seasoning, 2 bay leafs, and 1/3 cup parmesan cheese. Add in your fresh mushrooms and let simmer on low. Be sure to cover so that you don't have a tomato spotted stove. Stir frequently with a wooden spoon (This is a Gram rule lol.) After about an hour taste your sauce. My Mama always said to add 1 tsp of the above seasonings - except she leaves out the crushed red pepper- I add mine in cause we like it hot over here. You always done need to add more cheese unless you like your sauce cheesy. Continue to simmer on low- add water if the consistency is to thick or add the reserved tomato paste if its too watery. Make it early in the day because there is nothing like a fresh pot of gravy simmering all day on your stove.
Be sure to buy a loaf of bread and dip and dunk to taste test. Add something you love to it. Make it your own.
Always be sure to share it with love.
|My dinner w/ some Naan bread last night<3|