Tillie Becco's Classic "Red Gravy"

From Tillie Becco

The family's own Sunday sauce, with the sausage simmered right in it.

Ingredients

  • 2 lbs. Becco's rope or link sausage
  • 2 (15 oz.) cans tomato sauce
  • 1 (6 oz.) can tomato paste
  • 15 oz. chicken broth, or 15 oz. water mixed with chicken bouillon
  • 2 to 3 dashes ground allspice (or to taste)
  • 2 to 3 dashes ground clove (or to taste)
  • 1 to 2 tsp. ground or fresh parsley
  • 2 tbsp. sugar
  • 1/2 to 1 large white onion, peeled but not chopped
  • Onion salt to taste (optional)

Directions

  1. In a large pot, combine the tomato sauce, tomato paste, broth, spices, parsley, sugar and onion. Add onion salt, if using.
  2. Cut the rope sausage into 5- to 6-inch links and place them directly into the sauce. For tender casings and the best flavor, don't pre-fry or pre-boil the sausage.
  3. Simmer slowly for about an hour, until the sausage is fully cooked.
  4. Serve with pasta or risotto, or on a bun for a great sandwich.