Cooking at Nan's

While paying a visit to my grandmother...a/k/a Nan...a/k/a Angela...my cousin Chris experienced a pleasant, emotional flashback brought on by the glorious smell wafting out from a bubbling pot of gravy (i.e. pasta sauce for the 'Mericians).  It brought happy memories of his mom, Sarita.  She was a very special person, true beauty both internally and externally.  For the record that's not some cliched, compliment for a lost family member...it is meant most sincerely.  The gravy recipe triggered thoughts of coming home to his childhood home, his mom at the stove making the gravy for supper.  Chris, and his sister Maria, decided that learning how to make this gravy would be a day well spent and a wonderful way to feel a connected to their mom.  I set up the particulars and bought the meat...they did the rest. 

For the record I do not eat meat but the verdict was this gravy was 92-95% accurate to their mom's.  They were very happy...but who wouldn't be when your eating a big plate of pasta with family.

So, Chris and I set off to Nan's house to meet Maria and of course...Nan.  Joining us there were my sister Sara, stepmother Claudia, cousins Peter and Matthew, aunts MaryLou and Millie, and my aunt's husband Peter.  

Aunt Millie is an interesting one.  Born Amelia, she was Millie our entire lives until about 4 years ago when she announced that she was Amy.  The bizarre part was that she denied that she had ever been called Millie.  It was as if the entire family had forgotten the name we used when addressing her.  Amy assured us that no one, at any point in her life, had called her Amy.  She was quite serious as well.  We tried to be serious, as well, but after a while just went back to calling her Aunt Millie.  Every so often she resurrects the Amy conspiracy.  Perhaps the next time she does we will all announce that we wish to be called by another name.  I always liked Horace.

Chris videotaped the entire session and I think Maria is going to transcribe the recipe, however, for the blog's sake I'm going to take a stab at it.

~  Nan's Gravy  ~

1.5-2 lbs Sweet Sausage

2 lbs Chopped Meat (Beef, not lean)

3 Cans Tutto Rosso Crushed Tomatos (green can)

5-10 Cloves of Garlic

Stale Bread...or Breadcrumb in a pinch

3 Large Eggs

1/2 Cup Grated Parmesan Cheese

Parsley

Olive Oil

Black Pepper

Fennel Seeds

Dried Oregano

Dried Basil

Place the chopped meat in a large bowl with the stale bread (or breadcrumbs), eggs, parsley, Parmesan and black pepper.  Mix it all up well and form into small, gold ball sized, balls.

Poke a few holes in the sausage and place them in a large pot with about 2 Tbs of Olive Oil.  Cook over medium heat until all sides are brown.  When you turn the sausage for the final time toss in the garlic, chopped but not minced.

While the sausage is cooking you can cook your meatballs in a frying pan with a small amount of Olive Oil.  

When the sausage is cooked add the crushed tomatos, and small amounts of the fennel and dried spices.

When the meatballs are cooked add them into the pot with the gravy.  

Cover and cook for at least an hour...two is better.

Check your seasoning and serve with spaghetti.  

Mangiare!