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Posted by
Message
I use this one.
LINK
It's excellent. The flavor is outstanding. I use spicy Italian sausage rather than sweet sometimes. Sometimes, I use a few pork ribs instead of neck bones. Sometimes, I have a lamb shank and sometimes, I don't, so I just use more pork bones. You can sub the meat mixtures if you wish, but I'd always include the pork. It's worth the effort. Makes a dynamite eggplant parm, as well.
LINK
It's excellent. The flavor is outstanding. I use spicy Italian sausage rather than sweet sometimes. Sometimes, I use a few pork ribs instead of neck bones. Sometimes, I have a lamb shank and sometimes, I don't, so I just use more pork bones. You can sub the meat mixtures if you wish, but I'd always include the pork. It's worth the effort. Makes a dynamite eggplant parm, as well.
I usually make a lot at once and freeze it. That recipe freezes just fine.
Also, I haven't checked, but I believe some folks put some red gravies in the recipe book/recipe thread. Take a look. I recall tavolatim putting a recipe somewhere.
Also, I haven't checked, but I believe some folks put some red gravies in the recipe book/recipe thread. Take a look. I recall tavolatim putting a recipe somewhere.
This post was edited on 1/8 at 10:33 am
I highly recommend the one I linked. Take the time and try it. It's not a make after work and eat dish. It's fun to make and worth the effort for an authentic flavor.
Here's Tavalotim's red gravy recipe.
Red Gravy
1/3 cup olive oil
1/2 Pound Pork country style ribs
1/2 pound chuck steak
2 large onions, chopped
5 cloves garlic, chopped
6 12 ounce cans tomato paste
1 cup red wine
4 large bay leaf
1 tablespoon basil leaves
1 tablespoon oregano leaves
6 quarts water
salt
1. In olive oil, sear meat and set aside. Saute paste , stirring constantly to prevent sticking...approx 30 min..add onions, garlic and spices.
2. Add meat , water, and wine. Bring to a boil . Lower to simmer, cover and simmer 3 hours.
If you are a fan of fennel...I like to add Italian sausage also.
Here's Tavalotim's red gravy recipe.
Red Gravy
1/3 cup olive oil
1/2 Pound Pork country style ribs
1/2 pound chuck steak
2 large onions, chopped
5 cloves garlic, chopped
6 12 ounce cans tomato paste
1 cup red wine
4 large bay leaf
1 tablespoon basil leaves
1 tablespoon oregano leaves
6 quarts water
salt
1. In olive oil, sear meat and set aside. Saute paste , stirring constantly to prevent sticking...approx 30 min..add onions, garlic and spices.
2. Add meat , water, and wine. Bring to a boil . Lower to simmer, cover and simmer 3 hours.
If you are a fan of fennel...I like to add Italian sausage also.
2 lbs ground chuck, 2 lbs ground pork or Italian sausage loose type. Brown each of them separately and drain the fat. Trinity plus garlic sauteed for the sauce, two cans of sauce, two cans of paste(do the paste with the trinity/garlic mixture for a couple of minutes before adding the sauce) and two cans of Del Monte original recipe stewed tomatoes. Season to your liking for heat, but give it two cups of a dry red wine. Simmer for good while to let things get together.
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re: Can I get a spaghetti and meat sauce recipe?Posted by KosmoCramer on 1/8/13 at 12:00 pm to sloopy
Use the red sauce in this recipe, it's really good.
LINK
Make triple and freeze in 2 serving sizes, it's that good. It takes a little bit of time, but is worth every second.
LINK
Make triple and freeze in 2 serving sizes, it's that good. It takes a little bit of time, but is worth every second.
This post was edited on 1/8 at 12:01 pm
re: Can I get a spaghetti and meat sauce recipe?Posted by Gris Gris on 1/8/13 at 3:09 pm to KosmoCramer
He's looking for a quick after work recipe. There's probably something out there with crushed tomatoes and minimal seasonings for a quick tomato based sauce, but I go the longer cooking route with tomato gravies/sauces myself.
re: Can I get a spaghetti and meat sauce recipe?Posted by Y.A. Tittle on 1/8/13 at 3:15 pm to Gris Gris
quote:
There's probably something out there with crushed tomatoes and minimal seasonings for a quick tomato based sauce, but I go the longer cooking route with tomato gravies/sauces myself.
With a meat based sauce, you'd definitely want something to cook down for a while. I don't think a fresh type, quick cooking marinara style sauce really goes well as a meat sauce. Therefore, your best bet, if you want a meat based tomato sauce done relatively quickly (and if you don't want to cook something long ahead of time and freeze it for later), will be to use some sort of pre-jarred tomato sauce. There's some decent ones out there.
re: Can I get a spaghetti and meat sauce recipe?Posted by Gris Gris on 1/8/13 at 3:25 pm to Y.A. Tittle
quote:
will be to use some sort of pre-jarred tomato sauce.
I agree. At least, the flavors in those have been together for a good while. You can definitely make something decent with one of those. Just read the ingredients and don't buy one with meat already in it. Taste it when you open the jar to see what flavors are predominant and how salty it is before adding seasonings.
You can do a quick cooking sauce but you might have to add tomato paste as a thickener and that really should cook a bit longer than an after work special. However, if you take the time to brown a little paste and then add a jarred sauce or even crushed tomatoes, you'll at least have some of that browned paste flavor if you like that.
quote:
quote:
6 12 ounce cans tomato paste
quote:
6 quarts water
That cannot be right.
Tav's recipe. I've never made it, but I copied it and pasted it from here. It might be in the recipe book or thread. I didn't look since I'd already saved it.
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