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Started By
Message
2
Posted on 2/25/22 at 3:25 pm to OTIS2
quote:
Parm rind, too.
This X1000 but it has to be a long cook for the full effect.
Posted on 2/25/22 at 4:28 pm to OTIS2
quote:
Parm rind, too.
Always. That's a given.
Posted on 2/25/22 at 10:14 pm to Y.A. Tittle
quote:
Add pigs feet. I'm serious.
I can get down with some pig tails but I’ll leave the feet to someone else.
Posted on 2/26/22 at 1:27 am to Dire Wolf
Posted on 2/26/22 at 12:27 pm to WeHaveTheBest
And we are off
Meat balls brown but not in the sauce yet. Not pictures hot Italian sausage. Going to need a bigger boat
Meat balls brown but not in the sauce yet. Not pictures hot Italian sausage. Going to need a bigger boat
This post was edited on 2/26/22 at 12:28 pm
Posted on 2/26/22 at 1:58 pm to Dire Wolf
Very nice.
My grandma always sweetened her gravy with a carrot.
My grandma always sweetened her gravy with a carrot.
Posted on 2/26/22 at 6:27 pm to Mouth
Posted on 2/26/22 at 6:32 pm to Dire Wolf
Bruh!! What time's supper and what can I bring??
Posted on 3/6/22 at 3:33 pm to Dire Wolf
This thread inspired me. I never cook Italian. Figured it would be a good day to start.
Posted on 3/6/22 at 5:01 pm to Saskwatch
quote:
I never cook Italian.
Same. I'm gonna do a short rib ragu for my first one but this recipe will be second.
Posted on 3/6/22 at 5:21 pm to Saskwatch
quote:
This thread inspired me. I never cook Italian. Figured it would be a good day to start.
My turned out insanely good. Pretty easy just a lot of time. Can’t wait to do it again but I ate it all week, need a break
Posted on 3/6/22 at 7:52 pm to Dire Wolf
I think I'm going to use some meat on the bone next time. I just had cubed pork butt and the sausage. Definitely doing ribs next time
Posted on 3/6/22 at 7:54 pm to Saskwatch
quote:
I think I'm going to use some meat on the bone next time. I just had cubed pork butt and the sausage. Definitely doing ribs next time
The short ribs were the best part, would like to do oxtails next time
Posted on 3/11/22 at 8:20 pm to Dire Wolf
I made gravy today.
I used beef shanks (oxtails are stupid expensive), bone in pork chops, Italian sausage, and made meatballs.
3 onions, 2 whole heads of garlic, 3 cans whole tomatoes, 1 can crushed tomatoes
Plenty of anchovy and a big parm rind.
Cooked in oven at 275 for about 6 hours.
Served over rigatoni with whipped ricotta with lemon and basil.
Was just amazing.
I used beef shanks (oxtails are stupid expensive), bone in pork chops, Italian sausage, and made meatballs.
3 onions, 2 whole heads of garlic, 3 cans whole tomatoes, 1 can crushed tomatoes
Plenty of anchovy and a big parm rind.
Cooked in oven at 275 for about 6 hours.
Served over rigatoni with whipped ricotta with lemon and basil.
Was just amazing.
Posted on 9/5/22 at 12:37 am to Chipand2Putts
How much anchovies in the sauce? Making mine tomorrow. Just short ribs and sausage this time as I didn’t feel like hassling with the meatballs.
Posted on 9/5/22 at 5:08 pm to Dire Wolf
I do a chuck roast in red gravy like this
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