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Message
re: First time making red gravy
Posted on 3/26/19 at 3:42 pm to JustForThisThread
Posted on 3/26/19 at 3:42 pm to JustForThisThread
quote:
The link below includes the Frank Davis recipe which is probably referenced. I find frying off the tomato paste gives another dimension to the gravy.
Thanks. That is the same recipe I was talking about. Just found it odd that it was all tomato paste and no actual tomatos. Wasn't sure if it was something completely different and maybe shouldn't be used for Chicken Parmesan.
0
Posted on 3/26/19 at 3:45 pm to JustForThisThread
Red gravy is not marinara. Marinara is a simple tomato sauce. Red gravy uses more vegetables, longer cooking, and is a much richer sauce.
Posted on 3/26/19 at 4:06 pm to JustForThisThread
quote:
but now going back and reading my OP I never once referenced red gravy, it was someone else.
You literally included the words "red gravy" in the title.
Posted on 3/26/19 at 4:15 pm to tigercross
Ok, my bad. Title I did but not the actual post. Just a guy trying to learn a little and cook better.
Posted on 3/26/19 at 5:36 pm to JustForThisThread
The difference between gravy and sauce is that gravy is made with meat drippings, either sausage, ground beef, steak, etc. Sauce is tomatoes and vegetables without the meat.
Posted on 3/26/19 at 6:59 pm to JustForThisThread
This won’t help any immediate needs but your best bet for future reference is to cook a large batch on a Saturday or Sunday and freeze smaller batches for use during the week as needed. I make enough that can be used for numerous dishes.
Posted on 3/28/19 at 4:43 pm to LSU Wayne
Thanks for all the advice/tips. Came out pretty good. Will tinker with it in the future adding more seasoning and other steps I have seen.
Posted on 3/28/19 at 5:09 pm to JustForThisThread
I'm from the NY area and all the NY Italians I know call sauce with meat "gravy" and sauce without meat is just "sauce". I just call it all sauce. To me gravy is brown 
Posted on 3/28/19 at 5:25 pm to skeeter531
My Italian friends from New York, who are actually Sicilian, are great cooks. They share this philosophy and it's pretty much common knowledge.
This post was edited on 3/28/19 at 5:29 pm
Posted on 3/28/19 at 5:30 pm to JustForThisThread
There is a fantastic Italian Cookbook out there called "Essentials of Classic Italian Cooking" by Marcella Hazan. She has a great basic sauce that many people have called the best red sauce out there. What makes it so great is that there are only 3 ingredients in the base recipe, although I like to add a little sugar.
28oz Can of Plum Tomatoes, cut up, with their juice
5 Tablespoons of Butter
1 Medium Onion, peeled and cut in half
Add all three ingredients into a saucepan. Add salt to taste. If you like a sweeter sauce, you can add sugar (I like to add 1/4 cup of sugar.). Cook uncovered at a very slow, but steady simmer for 45 minutes, or until the fat floats free from the tomatoes. Stir from time to time.
When you are ready to serve, discard the onion before tossing the sauce with the pasta.
28oz Can of Plum Tomatoes, cut up, with their juice
5 Tablespoons of Butter
1 Medium Onion, peeled and cut in half
Add all three ingredients into a saucepan. Add salt to taste. If you like a sweeter sauce, you can add sugar (I like to add 1/4 cup of sugar.). Cook uncovered at a very slow, but steady simmer for 45 minutes, or until the fat floats free from the tomatoes. Stir from time to time.
When you are ready to serve, discard the onion before tossing the sauce with the pasta.
Posted on 3/28/19 at 5:50 pm to JustForThisThread
Red gravy —-cook as long as possible and eat it the next day. Add fresh chopped basil and garlic 30 minutes before serving. Make sure you “fry” the paste and constantly stir it like you would a roux. I always brown chopped pork first , then add the paste, anchovies and onions. Light on the celery and peppers. If you fry the paste right and use crushed cento tomatoes you don’t need any sugar
Posted on 3/29/19 at 6:19 am to Gris Gris
quote:
frying off the tomato paste
this is correct, saute' garlic and onion in a little oil then add paste and stir, scrap (similar to roux making) over low heat for about 15 minutes to "brown or darken" the paste prior to adding sauce/crushed tomatoes etc....this is the S Louisiana Sicilian method of red gravy
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