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Folks have pointed out to me that the recipe I posted included a MAJOR Faux
Pas, by including Progresso Bread Crumbs.
PLEASE PLEASE PLEASE DO NOT USE THEM IN A GF RECIPE. THEY WILL GLUTEN YOU!!

I amend the recipe below:


Artie Spiegel's AMENDED FOR GLUTEN FREE DIETS Italian Gravy

Please, as always, when buying things in the Supermarket -

Check to make sure your products are GF Safe!!


Brown a pound of lean ground round (or your choice of chopped meat) drain
the fat.  Cut up and brown a pound of spicy Italian sausage. Drain the fat.
Dice a medium to large onion, a green pepper, half a pound of mushrooms.
Saute in some olive oil. Season, to taste with salt and black pepper, and
garlic. You can use fresh cloves or powdered.  Remember, this is Italian
food, so be generous with the garlic.  Open a large can of tomato puree and
a large can of crushed tomatoes and pour them into a large stewing pot. (I
like Progresso for this, but there are plenty of other brands.) Add in your
cooked meats and saute'd veggies.  Add more garlic, salt and pepper to
taste. Sprinkle in a heaping teaspoon of oregano (more if you like it) and a
bay leaf or two (no more than 2 of the bay leaves). Open a small can of
tomato paste and add to the mix.  If you like, add a cup of wine that you
like to the brew (red, white, zinfandel, whatever you like).  Stir it all
together gently.  If the sauce is too bitter for you, you can add a
tablespoon of sugar (that's cheating) or you can add sweet basil. The sugar
or the basil will accomplish the same thing; it cuts the acid in the sauce.
The sugar is quicker and it's easy to add a little more.  Let the whole
thing cook over a low heat for an hour. It doesn't have to cook long because
you already cooked the meats before you put them into the mix.  If you're
not in a hurry, after it has cooked together for an hour or so, on a LOW
heat, take it off the stove. Let it cool and refrigerate it. *The sauce
always tastes better the next day*.  If you're in a hurry, you can
substitute a couple of jars of Ragu Traditional, which is GF for the
puree/crushed tomatoes and paste.  The flavor is in the meat and the veggies
and the love makes it all deeelicious.



This sauce, or gravy as Italian's call it is great on spaghetti (you can
make meatballs, too) or it can be the base for lasagna or baked ziti or a
half a dozen other Italian dishes.  Be sure you are using GF pasta. We like

the Tinkyada pasta for GF lasagna. You can also try their spaghetti.

Another brand that cooks up well is called Bionaturae. (Be sure you get

their GF variety, as they make pastas that are not GF as well).


*For the meatballs*:



Take a pound of lean ground meat (turkey is great for this dish and the
sauce, too and it is very low in fat.  You don't need to use pork sausage
either. You can use turkey sausage, Italian style, which they sell at
Publix).  You can also use Jennie-O's which is GF. Their only flavoring is
from the herb, rosemary.


Put the meat in a mixing bowl. Break an egg and beat it in a cup. Pour the
egg into the meat. Sprinkle generously with powdered garlic.  Add a half of
a cup of GF breadcrumbs.

To jazz up the GF breadcrumbs, which are kind of bland, add (to taste,
of course) garlic powder, salt, pepper, and oregano. Swish it around
to distribute the spices.


Moosh the meat, the egg, the garlic and the bread crumbs
together so the mixture looks uniform. Form meatballs and brown them in a
frying pan in a little olive oil.  If you have a really good no-stick pan,
you don't need much oil.  You can even use one  of the GF variety of
no-stick sprays, which has very little fat.  Brown the meatballs all
the way around and dump them into the sauce.  Want more
meatballs, start with more ground meat.  You can easily double this recipe
and put the sauce or meatballs away in the freezer for other occasions.

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