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Lala Ethel’s Sugo Genovese

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Description

Ethel Avansino was Dino’s “lala” (aunt in Genovese dialect), and a warm-hearted, cheerful person. Within the family, this hearty gravy reminds us of her renowned cooking. Serve with spaghetti, ravioli, or risotto.

Makes 12-14 servings.

Ingredients

Extra virgin-olive oil
3 pound shoulder or cross-rib roast
2 onions, chopped
1 head garlic, minced
1/2 cup dried Italian mushrooms, soaked in 1 cup water
1/2 pound fresh mushrooms, sliced
1 green bell pepper, chopped
1/2 cup chopped carrot
1/4 cup chopped celery
6 cups Tomato Magic®
3 cups beef broth
1 cup chopped fresh parsley
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
Salt and pepper
* Click to ingredient to choose one

Directions

1
Heat oil in 8-quart saucepan over medium heat.
2
Add meat; brown on both sides, and remove from pan.
3
Add onions and garlic to pan; cook until tender.
4
Drain dried mushrooms (reserve liquid); add to onions with fresh mushrooms, bell pepper, carrot, and celery; cook until tender.
5
Stir in Tomato Magic®, beef broth, reserved mushroom liquid (leave sediment behind), parsley, rosemary and thyme.
6
Return meat to pan. Season with salt and pepper.
7
Reduce heat to low and simmer, partially covered, for 3 to 4 hours.
8
Serve meat on the side, or grind and add to sauce.
9
Serve gravy steaming hot over spaghetti, ravioli, or stirred into risotto.
10
Serve with spaghetti, ravioli, or use to make risotto.