quote:
(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.

Cut an X at the stem for easy peeling. Also in lieu of boiling water put them on your smoker or pit or even the oven and roast. Just another dimension.

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Posted by dnm3305

Member since Feb 2009

16036 posts

Posted on 6/16/16 at 7:32 am to BugAC

quote:
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

That looks pretty solid, but no stock as the base baw?

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Posted by BugAC

St. George

Member since Oct 2007

57793 posts

Posted on 6/16/16 at 7:43 am to dnm3305

quote:

That looks pretty solid, but no stock as the base baw?

No. It's spaghetti and meat sauce. The paste thickens it up, along with cooking it for an hour.

FWIW, i've never called it red gravy in my entire life. I grew up in Pointe Coupee Parish, and honestly, never really heard it called red gravy until i got to college.

I do add a little something every time i make it, whether it's chopped fresh basil or try out some different canned tomatoes. I've never used San Maranzano canned tomatoes but my wife loves them. I may make this Sunday for dinner, with the SM tomatoes.

ETA: and FWIW, i'm not saying this is the only way to make spaghetti and meat sauce. This is just the way i make it. I've never heard of making a roux or a stock for spaghetti sauce, and though it sounds interesting, just seems like a bunch of added work. This is probably my favorite dish to prepare. I usually open a bottle of wine, play some jazz music, and go to work. I really love the aromatics when i cook it. The onions, bellpepper, and celery (i think i forgot celery in my recipe) smell so good on a sunday afternoon.

This post was edited on 6/16/16 at 7:48 am

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