Bro­ken meat gravy

New York Daily News - - NEWS -

Prep: 40 min­utes Cook: 2 ½ hours Makes: 16 serv­ings

This recipe for a pork and tomato pasta sauce, which the fam­ily calls “bro­ken meat gravy” for its chunks of pork, comes from Cather­ine Roti.

4 ta­ble­spoons olive or canola oil

3 pounds ground pork

2 tea­spoons salt

2 tea­spoons gar­lic salt

1 tea­spoon black pep­per

2 cans (28 ounces each) tomato puree (such as Dei Fratelli)

1 tea­spoon dry oregano

4 good-size leaves fresh basil

2 cans (6 ounces each) tomato paste

1 Heat the oil in a large pot over medium heat. Add the pork. Cook, stir­ring and break­ing up the pork into chunks, to brown the pieces. Add the salt, gar­lic salt and black pep­per. Keep cook­ing and stir­ring un­til all the meat has browned.

2 Add the tomato puree and 2 cans wa­ter, us­ing one of the tomato cans. All of the meat should be cov­ered. Add oregano and basil. Cook at a nice rolling boil, 1 1⁄2 hours.

3 Taste for sea­son­ing, adding a lit­tle more gar­lic salt or oregano if needed. Add tomato paste; cook an­other 1⁄2 hour. Keep stir­ring so the sauce doesn’t stick.

Nutri­tion in­for­ma­tion per 1⁄2 -cup

serv­ing: 132 calo­ries,8 g fat, 2 g sat­u­rated fat, 28 mg choles­terol, 6 g car­bo­hy­drates, 3 g sugar, 9 g pro­tein, 474 mg sodium, 3 g fiber

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