- 4 large garlic cloves, peeled and sliced in half lengthwise
- 1/4 cup olive oil
- 3 lbs. Italian Sausage without casing
- Kosher salt and freshly ground black pepper to season the meat
- Optional - 2# chuck roast - cut up
- 2 cups diced yellow onion
- 1/4 lb. sliced crimini (baby bellas) mushrooms
- 1/3 bottle (750 ml.) dry, red wine (chianti, rioja, etc)
- 1-28 oz. net wt. can crushed tomatoes
- 1-28 oz. net wt. can canned tomato puree
- 1-35 oz. net wt. can canned plum tomatoes, chopped well
- 2 TBSP sugar
- 1 Tbsp. kosher salt
- 2 Tbsp. freshly ground black pepper
- 6 large garlic cloves, crushed
- 1/4 lb. parmigiano-reggiano or pecorino romano cheese, quartered
- 2 TBSP dried oregano leaves
- 2 TBSP dried basil leaves
- 2 large Turkish bay leaves
- 2-12 oz. net wt. cans tomato paste
- 1 quart chicken stock
- 1 large bunch each of fresh basil and Italian parsley (leaves only), chopped
- Grated parmigiano-reggiano or pecorino romano cheese, to serve at the table
Directions:
Brown the sliced garlic cloves with the olive oil until lightly golden in a large, deep skillet and reserve. Sprinkle meats with kosher salt and freshly ground pepper. Brown all sides of all meats and sausage (in stages) in the hot oil and transfer equally to two large (9-quart), heavy, non-reactive stockpots. After finishing the last batch, quickly add the onions and mushrooms and sauté for 3-5 minutes, rubbing the bottom with a wooden spoon, taking care not to burn the bottom of the pan (add some of the wine to deglaze). Add all the remaining ingredients (including the reserved browned garlic cloves) except for the tomato paste, chicken stock, fresh basil and parsley, and continue to cook another 3-5 minutes, freeing any bits of browned meat from the bottom of the skillet with a wooden spoon.
Divide the mixture in half and transfer equally to the two stockpots set over medium-high heat. Mix the tomato paste with the chicken stock in stages (to avoid lumps) in a large mixing bowl; transfer equally to the stockpots and mix well. Bring the mixtures to a rolling boil, then lower the heat on both stockpots to just a slow simmer. Cook the mixture, stirring the bottom of the pots occasionally, for 2 ½-3 hours, or until all meats are tender. (or cook in two crock pots for 8 hours) Combine the remaining sauce to one stockpot, add the reserved fresh basil and parsley, adjust seasoning to taste, and remove from heat.
Serve tomato gravy with cooked pasta, and grated parmigiano-reggiano cheese.
