How to Make Real Italian Spaghetti Gravy

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Real Italian spaghetti gravy is traditionally made by following just a few basic, easy to manage steps. Learn about how to make real Italian spaghetti gravy with help from the owner of a family Italian restaurant in this free video clip.

Part of the Video Series: Italian Dishes
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Video Transcript

Alright, how's everybody doing? Clemenza Caserta here. We're going to make one of my favorite things, absolute favorite things in the whole wide world to do. That has been an on going argument, is it gravy is it sauce. It's got meat balls, it's got bracioles, it's got pork. I call it gravy. It's slow cooked four or five hours. OK. To start off we made our meatballs. After you fry your meatballs we got a couple of things. Hot Italian sausage. OK. Sweet Italian sausage, pork for the gravy and braciole. Braciole, we're going to make our own homemade braciole. You can either use a flank steak, as a matter of fact that's what we're going to use. So, go to any store, your local supermarket, your local butcher, get a flank steak. With a little hammer, or mallet what we're going to do real quick, very simple, pound it out. Now to roll it and fill it what we're going to do, a little bit of salt, a little bit of black pepper, a little bit of fresh garlic, OK. I like putting a little bit of parsley, a little bit of basil, chopped up nice. OK. Now some people put breadcrumb, some people put cheese. I'm going to put just a little bit of shaved Parmesan. OK. Now I'm doing this old school like my grandmother used to do, with the toothpicks. OK. What I'm going to do is simply after you stuff it we're going to roll it. Make sure you roll it nice and tight, keep rolling and rolling and roll. When I was a kid I used to watch my grandmother do this. And she didn't tie it with the butcher twine. That's the other way to do it. Very simple, a little toothpick, you want to go in, out, in. Now be careful when you cook this you remember the toothpick's in there. Another one to hold it together. And there you have it, homemade braciole for the Sunday gravy. Now to start here's what we're going to do. We got our pan going. OK. Some olive oil. Now the trick to this sauce and where all the flavor comes from is the meat. OK. Very simple. We're going to take hot Italian sausage, sweet Italian sausage, we're going to get that started. OK. We're going to get the port started. Now the sausage it's already stuffed sausage. You don't need salt, you don't need pepper.


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