Grandma Favazza’s Sugo

10983403_10205059151651447_8066046261600969742_nI can’t claim rights to this Italian gravy recipe inherited through Paul’s family. I never met his Grandmother Mary Favazza, but her cooking heritage lives on. I made a few adjustments to the recipe. She was fond of Contadina crushed tomatoes, but I prefer the added flavor of fire-roasted tomatoes.

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Ingredients:

  • 3 tbsp olive oil (1 + 2, divided)
  • 1 Onion, chopped fine
  • 1 Carrot, chopped fine
  • 4 Cloves of garlic, chopped fine
  • 2 14.5 oz. can of diced, fire roasted tomatoes (pureéd in a blender)
  • 1 14.5 oz can of water, broth, or stock
  • 0.5 lb pork neckbones trimmed of fat
  • 2 bay leaves
  • 2 tsp basil
  • 2 tsp oregano
  • Salt and pepper to taste
  • 1 tsp of sugar (only if the carrots didn’t make it sweet enough)

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Directions:

Sear pork neck bones in a cast iron skillet with 1 tbsp of olive oil and set aside. Alternatively, you can parboil the neck bones in boiling water.

Sauté chopped vegetables in olive oil in a large pot until softened. Add cans of tomatoes and water and spices through oregano with neck bones (If adding ground beef, cook in separate pan, drain fat, and add to sauce). Bring pot to a boil, stir and reduce heat to a low simmer for at least to 2 hours, preferably all day. Stir occasionally while simmering and add water as needed.

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Serve over pasta of your choice. If making ahead, cool sugo in the refrigerator and skim cooled fat from the top before re-heating.

You may also choose to sear the pork neck bones in the same dutch oven in which you make the gravy. Deglazing the pot when you begin sauteing the garlic, onions and carrots will add flavor.

This family recipe was nearly lost. Mary Favazza gave the ingredients to daughter in law Paddy Favazza from her hospital bed in the same year she died in 1994. May her legacy endure.

Grandma Favazza's Sugo

  • Servings: 8
  • Time: 2hrs
  • Difficulty: easy
  • Print

Ingredients:10983403_10205059151651447_8066046261600969742_n

  • 3 tbsp olive oil (1 + 2, divided)
  • 1 Onion, chopped fine
  • 1 Carrot, chopped fine
  • 4 Cloves of garlic, chopped fine
  • 2 14.5 oz. can of diced, fire roasted tomatoes (pureéd in a blender)
  • 1 14.5 oz can of water, broth, or stock
  • 0.5 lb pork neckbones trimmed of fat
  • 2 bay leaves
  • 2 tsp basil
  • 2 tsp oregano
  • Salt and pepper to taste
  • 1 tsp of sugar (only if the carrots didn’t make it sweet enough)

Directions:

  1. Sear pork neck bones in a cast iron skillet with 1 tbsp of olive oil and set aside. Alternatively, you can parboil the neck bones in boiling water. (You may also choose to sear the pork neck bones in the same dutch oven in which you make the gravy. Deglazing the pot when you begin sauteing the garlic, onions and carrots will add flavor.)
  2. Sauté chopped vegetables in olive oil in a large pot until softened. Add cans of tomatoes and water and spices through oregano with neck bones (If adding ground beef, cook in separate pan, drain fat, and add to sauce).
  3. Bring pot to a boil, stir and reduce heat to a low simmer for at least to 2 hours, preferably all day. Stir occasionally while simmering and add water, stock or broth as needed.
  4. Serve over pasta of your choice. If making ahead, cool sugo in the refrigerator and skim cooled fat from the top before re-heating.
Nutrition Facts:
Servings 8.0 – Amount Per Serving – Calories 155/% Daily Value – Total Fat 6 g / 9% (Saturated Fat 1 g – 5% – Monounsaturated Fat 4 g – Polyunsaturated Fat 1 g – Trans Fat 0 g) – Cholesterol 0 mg/0% -Sodium 510 mg/21% – Potassium 592 mg / 17% – Total Carbohydrate 27 g / 9% (Dietary Fiber 13 g / 53% / Sugars 6 g ) – Protein 4 g / 7% – Vitamin A 24% – Vitamin C 12% – Calcium 44% – Iron 58 %

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