Lala Ethel’s Sugo Genovese
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. Very similar to a Bolognese type sauce as well.
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 |
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.
