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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: ravinwulf
This recipe (transcribed by my mother from a telephone conversation with my great aunt ;-) comes from my elderly and very Italian great-uncle.... It tastes wonderful; however, it's a bit vague in spots, as these sorts of old family recipes tend to be and may be more trouble than you want to go to....
Uncle Frank's Ravioli Filling
2 sets beef brains
2 large cans of spinach
¼ cup onions, fried
some parsley
4 cups soaked bread
9 medium eggs
salt and pepper to taste
2 cups each grated parmesan and romano cheese
Grind brains fine and cook until dry. Squeeze spinach dry and fry dry. Add bread, spinach, brains, and onion together and put through grinder. Add egg and cheese and mix well. Call Aunt Dorothy if you don't understand any of this. She says she doesn't either; but, will be glad to help if she can.
Uncle Frank's Italian Red Gravy
3 pounds ground beef
1 pound ground pork, if you wish
5 pounds onion, ground or chopped fine
2 bunches of parsley, or soup bunch
salt to taste
leeks add flavor?
10 pods garlic, cut into quarters
8 to 10 celery stalks and leaves
1 package mushrooms or 1 can, drained
3 28 ounce cans tomatoes
5 6 ounce cans tomato paste
1 8 ounce can tomato sauce
Brown ground beef and pork. Add leek, if you use it. Add all veggies to meat and cook over low heat (simmer). Uncle Frank usually cooks it about 6 to 8 hours. Dry mushrooms; cut into pieces to suit your taste. Bring to a boil. Salt to taste (usually about 2 to 3 tablespoons). Add mushrooms and juice. Rinse all cans into pot. Makes about 2 gallons, more or less.
Uncle Frank's Ravioli Dough
3 to 4 cups sifted flour
12 small eggs
3 cups water
1 teaspoon salt
1 tablespoon olive oil
Let dough stand covered for a while before rolling (keep dough covered.) This makes about 25 dozen ravioli.