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Message
Red Gravy
Posted on 6/15/16 at 2:34 pm
Posted on 6/15/16 at 2:34 pm
Anyone have some recipes how to make a red gravy from scratch, something like marinara/spaghetti sauce?
11
Posted on 6/15/16 at 2:40 pm to Harry P Nass
quote:
red gravy
quote:
marinara/spaghetti sauce
What is the difference, if you don't mind me asking?
Posted on 6/15/16 at 2:43 pm to Harry P Nass
Whatever recipe you use, use San marzano tomatoes
Posted on 6/15/16 at 2:43 pm to Harry P Nass
My version from the Recipe Book (and Boss has one there, too).
Shoot From the Hip Pasta Red Sauce
I'm wasting time before a lunch meeting, so I'll whip up a red sauce recipe. Here's something off the top of my pointy little head. Make the meatballs I posted in the Recipe Book. They are good. You can vary the meat type, but the portions are very nice.
12 oz Cento tomato paste
56 oz Cento crushed tomatoes
1 large or 2 medium yellow onions, fine diced
2 to 3 stalks celery, minced in the FP
2 carrots, minced in the FP
beef or vegetable stock, at least a quart
1 flat of anchovies, minced (just do it)
2 or 3 bay leaves
4 Tbs good olive oil
1/2 Tbs each dried thyme, oregano, and basil...adjust to taste as cooking
2 Tbs minced garlic
1/2 cup minced flat leaf parsley
1/2 Tbs crushed red pepper, adjust to taste
1 tsp black pepper, adjust to taste
salt , adjusted to taste
1/4 to 1/2 cup Parm cheese rind, or cheese
1/2 to 1 cup red wine
Procedure
1 Heat the olive oil and sauté the onion until translucent. Add the celery, carrots, and parm rind, if using. Add the herbs and bay leaves(if using dried) and the Parm cheese rind, if using). Sauté a few minutes to toast the herbs. Add the tomato paste, garlic and the anchovies. Go another 5 to 10 minutes on medium, scraping the pot, to get some color on the paste.
2 Add the crushed tomatoes, the wine, and enough stock to make it a soupy consistency. Add cheese if not using the rind. Leave the lid ajar, cut the heat to simmer, and continue for an hour if using browned, ground meat (which you just added). If using meatballs, add now and simmer for 2 to 3 hours. Add a bit more stock if needed, and adjust all seasonings to taste, with the addition of salt. Please taste the damn dish as it simmers...seasoning adjustments will need to be made.
3 Add the parsley during the last 5 to 30 minutes. This sauce formula is pretty damn good.
Source: OTIS2
Shoot From the Hip Pasta Red Sauce
I'm wasting time before a lunch meeting, so I'll whip up a red sauce recipe. Here's something off the top of my pointy little head. Make the meatballs I posted in the Recipe Book. They are good. You can vary the meat type, but the portions are very nice.
12 oz Cento tomato paste
56 oz Cento crushed tomatoes
1 large or 2 medium yellow onions, fine diced
2 to 3 stalks celery, minced in the FP
2 carrots, minced in the FP
beef or vegetable stock, at least a quart
1 flat of anchovies, minced (just do it)
2 or 3 bay leaves
4 Tbs good olive oil
1/2 Tbs each dried thyme, oregano, and basil...adjust to taste as cooking
2 Tbs minced garlic
1/2 cup minced flat leaf parsley
1/2 Tbs crushed red pepper, adjust to taste
1 tsp black pepper, adjust to taste
salt , adjusted to taste
1/4 to 1/2 cup Parm cheese rind, or cheese
1/2 to 1 cup red wine
Procedure
1 Heat the olive oil and sauté the onion until translucent. Add the celery, carrots, and parm rind, if using. Add the herbs and bay leaves(if using dried) and the Parm cheese rind, if using). Sauté a few minutes to toast the herbs. Add the tomato paste, garlic and the anchovies. Go another 5 to 10 minutes on medium, scraping the pot, to get some color on the paste.
2 Add the crushed tomatoes, the wine, and enough stock to make it a soupy consistency. Add cheese if not using the rind. Leave the lid ajar, cut the heat to simmer, and continue for an hour if using browned, ground meat (which you just added). If using meatballs, add now and simmer for 2 to 3 hours. Add a bit more stock if needed, and adjust all seasonings to taste, with the addition of salt. Please taste the damn dish as it simmers...seasoning adjustments will need to be made.
3 Add the parsley during the last 5 to 30 minutes. This sauce formula is pretty damn good.
Source: OTIS2
Posted on 6/15/16 at 2:46 pm to The Cow Goes Moo Moo
Red gravy has meat marinara doesn't IMO
Posted on 6/15/16 at 2:51 pm to Harry P Nass
quote:
Red Gravy
I make my spaghetti sauce from scratch.
It varies each time, but is really good.
1 lb. ground meat, 2 links italian sausage uncased. Brown, remove.
Onions
Bellpepper
4 - 6 cloves garlic
4 roma tomatoes, roasted in oil and garlic on all sides in a large pot. Remove, cut up.
Large can of diced tomatoes
can of stewed tomatoes
2 small cans of tomato sauce
2 cans of tomato paste
italian seasoning
thyme
black pepper
some salt, if needed
That's off the top of my head.
Posted on 6/15/16 at 2:53 pm to Harry P Nass
The best/freshest/lightest tasting yet rich/delicious red sauce recipe I use is Marcella Hazan's butter & onion tomato sauce. Dead easy, and super tasty: LINK
Confession time: Newman's Own marinara has a permanent place in my kitchen cabinet. It is not too thick, tastes fresh & tomato-ey, and is not full of weird jarred flavor.
Confession time: Newman's Own marinara has a permanent place in my kitchen cabinet. It is not too thick, tastes fresh & tomato-ey, and is not full of weird jarred flavor.
Posted on 6/15/16 at 2:57 pm to hungryone
I simmer my sauce with a chuck roast. It's delicious!
Posted on 6/15/16 at 3:03 pm to KyrieElaison
Thanks for all the tips fellas, I'm chopping up some garlic as we speak 
This post was edited on 6/15/16 at 3:05 pm
Posted on 6/15/16 at 3:28 pm to Harry P Nass
Some times less is more.
I bake my meatballs in this sauce for 2 hours at 325 uncovered. Always get asked for the RECIEPE.
2 28 oz cans whole peeled Italian tomatoes crushed.
3 cloves of garlic minced
1 TBs Salt
Garnish with fresh basil optional.
Done.
I bake my meatballs in this sauce for 2 hours at 325 uncovered. Always get asked for the RECIEPE.
2 28 oz cans whole peeled Italian tomatoes crushed.
3 cloves of garlic minced
1 TBs Salt
Garnish with fresh basil optional.
Done.
Posted on 6/15/16 at 3:32 pm to OTIS2
quote:
OTIS2
Pretty much nailed it.
Posted on 6/15/16 at 3:36 pm to BIG Texan
quote:
Some times less is more.
I bake my meatballs in this sauce for 2 hours at 325 uncovered. Always get asked for the RECIEPE.
2 28 oz cans whole peeled Italian tomatoes crushed.
3 cloves of garlic minced
1 TBs Salt
Garnish with fresh basil optional.
Done.
I consider that a marinara, and it's a really good sauce for a lot of purposes. I'd add a bit of onion, but other than that, I won't quibble with your simple recipe for that. It's NOT a "red gravy", though.
Posted on 6/15/16 at 7:50 pm to Harry P Nass
I've always believed that Red Gravy starts with a "roux". Brown pigs feet, jowl, or bacon, then fry the tomato paste inside of the drippings like a roux with a little red wine, the seasonings until the tomato paste gets a deep burgundy color. Then after that, it's whatever.
Posted on 6/15/16 at 9:51 pm to Harry P Nass
LINK
This has a video on making a tomato sauce, not gravy--but it's fresh and from scratch. I've had great luck with it. Very fresh.
This has a video on making a tomato sauce, not gravy--but it's fresh and from scratch. I've had great luck with it. Very fresh.
Posted on 6/15/16 at 10:02 pm to logjamming
Are celery, carrots and bell pepper standard?
never heard of those being added tbh
never heard of those being added tbh
Posted on 6/15/16 at 10:13 pm to Harry P Nass
Here's the first thing that popped up on google.
LINK
LINK
Posted on 6/15/16 at 10:35 pm to GynoSandberg
quote:
Are celery, carrots and bell pepper standard? never heard of those being added tbh
Iced used whole bell pepper to simmer in a sauce. Never he other two though.
The recipe from that link starts at around the 13:30 mark. I believe it's olive oil, tomatoes, garlic and basil, and that's it.
Posted on 6/15/16 at 10:46 pm to Y.A. Tittle
quote:
Red Gravy quote: Some times less is more. I bake my meatballs in this sauce for 2 hours at 325 uncovered. Always get asked for the RECIEPE. 2 28 oz cans whole peeled Italian tomatoes crushed. 3 cloves of garlic minced 1 TBs Salt Garnish with fresh basil optional. Done. I consider that a marinara, and it's a really good sauce for a lot of purposes. I'd add a bit of onion, but other than that, I won't quibble with your simple recipe for that. It's NOT a "red gravy", though.
I've always considered the above, with onions like you said as marinara. Marinara to me is always pretty light and fresh.
Red gravy was heavy and made with tomato paste browned. And really red gravy is also a South Louisiana thing that I'm aware of. I don't recall hearing spaghetti sauce red gravy outside of this area.
Posted on 6/15/16 at 11:08 pm to Harry P Nass
"Mama" at Gino's always referred to the "spaghetti sauce" as Red Gravy. You want meat sauce? Add some seasoned ground beef to the red gravy...BOOM!...you got your meat sauce.
For me red gravy is onion, bell pepper, garlic, all cooked down in tomato paste, tomato sauce, diced tomatoes and italian seasoning. Simple stuff really.
For me red gravy is onion, bell pepper, garlic, all cooked down in tomato paste, tomato sauce, diced tomatoes and italian seasoning. Simple stuff really.
Posted on 6/15/16 at 11:56 pm to Harry P Nass
This is the one I use when I can spare the time -- the result is well worth it:
-3 garlic cloves
-1/2 onion
-olive oil
-some form of pork fat (pork chop w/ bone works well)
-10 to 15 large tomatoes
-a big bowl of ice water
-red wine
-sprig of parsley
-salt, pepper, red pepper flakes, oregano, basil, garlic powder, etc.
(1) Saute 1-3 garlic cloves (smashed) in a small pan of olive oil over medium-low heat, just to simmer, then remove and let the garlic steep in the oil to get an essence of garlic oil.
(2) Pour some olive oil in a large pot and, over medium heat, thoroughly brown the pork. You want the pork fat. Salt and pepper. Turn down, let it brown. Add some of the garlic essence. Remove from heat.
(3) In another pot, boil water. Nearby, fill a large bowl(s) with ice water.
(4) Drop the tomatoes (one or two at a time) into the boiling water for about 60 seconds. Remove and put into the ice water. When all the tomatoes have been boiled in this way, turn off boiling water. Peel the tomatoes in the ice water and add the naked fruit into the big pot where the pork has been browning (you can take the pork out or leave it in for a bit . . . I tend to leave it in). When putting the peeled tomatoes in the sauce pot, I normally take the outer flesh only leaving the core and seeds in the ice water bowl. This is tedious, but I don't like the core and the seeds.
(5) Start heat at medium low. Smash the tomatoes in the pot with a fork or spoon until they’re more or less consistently mashed. Add garlic essence or a clove if you like.
(6) Chop onions very fine and saute in another pan until translucent. Add to gravy. (At this point I sometimes use an immersion blender to get the consistency more smooth if that's what I am going for)
(7) Add dry spices now to taste. Douse with red wine. Stir.
(8) Reduce heat to medium/low, just simmering. Stir every once in a while. You don't want the tomatoes to burn. Taste frequently. If the sauce gets too thick, add wine. Correct spices as needed.
(9) It takes the sauce at least 3 hours. But many people cook it all day. About an hour before serving, you may add a bit more garlic essence and a bound sprig of parsley (or chopped parsley).
Its all about taste and how you like it, so adjust as needed. You cant ruin it so add what you will as you go.
-3 garlic cloves
-1/2 onion
-olive oil
-some form of pork fat (pork chop w/ bone works well)
-10 to 15 large tomatoes
-a big bowl of ice water
-red wine
-sprig of parsley
-salt, pepper, red pepper flakes, oregano, basil, garlic powder, etc.
(1) Saute 1-3 garlic cloves (smashed) in a small pan of olive oil over medium-low heat, just to simmer, then remove and let the garlic steep in the oil to get an essence of garlic oil.
(2) Pour some olive oil in a large pot and, over medium heat, thoroughly brown the pork. You want the pork fat. Salt and pepper. Turn down, let it brown. Add some of the garlic essence. Remove from heat.
(3) In another pot, boil water. Nearby, fill a large bowl(s) with ice water.
(4) Drop the tomatoes (one or two at a time) into the boiling water for about 60 seconds. Remove and put into the ice water. When all the tomatoes have been boiled in this way, turn off boiling water. Peel the tomatoes in the ice water and add the naked fruit into the big pot where the pork has been browning (you can take the pork out or leave it in for a bit . . . I tend to leave it in). When putting the peeled tomatoes in the sauce pot, I normally take the outer flesh only leaving the core and seeds in the ice water bowl. This is tedious, but I don't like the core and the seeds.
(5) Start heat at medium low. Smash the tomatoes in the pot with a fork or spoon until they’re more or less consistently mashed. Add garlic essence or a clove if you like.
(6) Chop onions very fine and saute in another pan until translucent. Add to gravy. (At this point I sometimes use an immersion blender to get the consistency more smooth if that's what I am going for)
(7) Add dry spices now to taste. Douse with red wine. Stir.
(8) Reduce heat to medium/low, just simmering. Stir every once in a while. You don't want the tomatoes to burn. Taste frequently. If the sauce gets too thick, add wine. Correct spices as needed.
(9) It takes the sauce at least 3 hours. But many people cook it all day. About an hour before serving, you may add a bit more garlic essence and a bound sprig of parsley (or chopped parsley).
Its all about taste and how you like it, so adjust as needed. You cant ruin it so add what you will as you go.
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