You gotta love any recipe that starts with, “Every woman’s sauce is her own.”
Because, isn’t it true? We are all made up of ingredients that may seem simple, but combined are inspiring.
So, Leesa — of Red Gravy fame — is one of my sister’s oldest friends. As in grade school, y’all! And her beloved auntie gave her this recipe, and is the one who said that beautiful, iconic statement about women and sauces. Auntie has passed now, but her marinara lives on — and in my family we call it RED GRAVY because that amazing red loveliness goes on liberally and on EVERYTHING pasta and bread-like.
Leesa’s Maniara (Red Gravy) and Meatballs
- 2 TBL Olive Oil
- Minced Garlic
- Minced Onions
- 2 cans Tomato Paste (get something made out of Roma Tomatoes)
- 6 cans of Water
- 1 bunch Fresh Oregano, chopped
- 1 bunch Fresh Basil, chopped
- 2 Bay Leaves
- 1 lb Italian Sausage
Heat olive oil in a large pan on medium heat, add garlic and onions and saute until soft. DO NOT BROWN! Add tomato paste and stir, allowing the paste to sear just a little. Add water, and mix well. Add oregano and basil (pro tip: leave the herbs out overnight, it makes them much easier to chop). Add bay leaves and Italian sausage (I use a mix of spicy and mild). Let simmer for 45 to an hour. Then EAT WITH GUSTO!!!
Meatballs:
- ½ lb Italian Sausage
- ½ lb Ground turkey or lamb or beef
- Onion powder
- Garlic Powder
- Salt/Pepper
- Parmesan Cheese
- 1 egg
- 2 TBL Olive Oil
Combine 1 part sausage meat, 2 parts other meat in a bowl. Add seasoning to taste, be liberal — it will help season the inside of the meatballs that can’t get to the Red Gravy.
Add 1 egg and mix it all up using your hands — trust me, you’re gonna get it all over you one way or another.
Form them into balls (I like LARGE meatballs, but my wife likes tiny ones, so I just make a mix!).
Heat olive oil in a pan on medium high heat, and gently place meatballs into heated oil. Lightly sear all over, don’t cook through!
Add to sauce and let simmer for 1 hour (a little longer for huge meatballs).
