I think all of us have had a red sauce either on pasta or lasagna that people who either made it for you or took you the resteraunt says it’s the best sauce or gravy ever. Trust me, my last name is Nanna and it is Italian and I, myself have said it about my own sauce. Ken Silva told me about this lady, of a friend of a lady that had this grandma, that had this great grandma from Sicily that birthed this recipe. I call Ken, the Silver Fox. He is Portuguese, so I really did not take him serious. He bugged me for months, until I finally got his recipe out and put it to work. Let me tell you something folks, this will not disappoint and I think that it may be the best red sauce I have ever tasted.
This one is for the Silver Fox.
Silver Fox Red Sauce Ingredients:
The first thing you are going to do is brown the Italian sausage in the pot, then remove and set aside. Keep the drippings in the pot for flavor. Add a little olive oil then add the green onions and garlic and saute for three to four minutes over medium heat.
Then add the ground elk or burger, and the mushrooms to the pot and cook approximately 8-10 minutes breaking up any large chunks with the spatula.
While that is browning I take the Italian sausage and I put it into my mini-food processor to smooth out the grinds of pork.
Remove the sausage and set aside. Add the can of plum tomatoes to the processor and pulse for 10-12 seconds and add to the pot on the stove. Then take the 3 cans of stewed tomatoes, the paste, and the basil into the processor, along with the sugar and some salt and pepper to taste.
Add the sauce and the ground Italian sausage to the pot, and cook on simmer for 2 hours. Add salt if you think it needs it.
There is many things you can do with this sauce. I have used it for Lasagna, cannelloni, and spaghetti. This oldy but goldy is a weapon of love.
My daughter Mady liked it so much she had to take a small nap with Tanner.
The next day we had spaghetti with it, and I do not even like spaghetti. Probably because I am a 70’s kid and from a big family so my mother made it every week. My rule used to be, never without meatballs…until this recipe came along.
There was enough sauce left over that I even froze it and saved it for later, and it was perfect when I used it again. I highly recommend saving the sauce….if you can resist.
These are recipes that I am glad gets passed on generation to generation, and I am thankful to my friend Kenny who brought this to me so I could share it with you. It is called passing it on.
P.S. If the Silver Fox decides to give me the name of the founder of this recipe, I will add it. However, I do not want my old buddy to find himself next to Hoffa.
The Hunting Chef