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Started By
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Tips on making an Italian Sunday gravy?
Posted on 7/17/22 at 10:25 am
Posted on 7/17/22 at 10:25 am
I have a pound each of bone in country style pork ribs and beef short ribs. May pick up a pound of Italian sausage if recommended. I have San Mariano tomatoes , crushed tomatoes , tomato paste , onions, garlic fresh basil .. walk me through the process.
12
Posted on 7/17/22 at 10:27 am to mouton
Add olive oil. Brown the meat and remove, set aside. Lightly brown the onions. Add the tomatoes and seasonings and cook. After a few hours, add the meat back and keep cooking another hour or two.
Posted on 7/17/22 at 10:31 am to SixthAndBarone
I want to let the meat simmer in the gravy all day.
Posted on 7/17/22 at 10:39 am to mouton
(no message)
This post was edited on 7/17/22 at 10:49 am
Posted on 7/17/22 at 10:43 am to SixthAndBarone
quote:
Add olive oil. Brown the meat and remove, set aside. Lightly brown the onions. Add the tomatoes and seasonings and cook. After a few hours, add the meat back and keep cooking another hour or two.
Cook the paste down with the onions and garlic a good bit before adding the other tomatoes. Otherwise, this is a pretty good sequence.
Posted on 7/17/22 at 10:45 am to mouton
quote:
I want to let the meat simmer in the gravy all day.
Yeah, you probably want to go more than an hour or two. You can go 4-5 (and even more if you wish) with big chunks of meat.
Posted on 7/17/22 at 11:21 am to Y.A. Tittle
How much tomato paste would you recommend for this amount of meat snd tomatoes. 2 pounds meat and two 28 oz cans tomatoes
Posted on 7/17/22 at 11:35 am to mouton
You could use the small can of paste. I would brown the paste in the drippings first and then add the onions a later in that process. I would add the garlic last. If it browns, it may become bitter.
Posted on 7/17/22 at 11:38 am to mouton
Two of the little cans, I would think.
Posted on 7/17/22 at 11:41 am to mouton
I ain’t giving you my grandmas recipe but you’re on the right track. Brown the paste. I’d skip garlic but I add garlic to my meatballs. My gravy is just paste, tomato sauce, onions and seasoning. Cooked for 6-8 hours with the short ribs added at the second half.
Posted on 7/17/22 at 11:58 am to Motorboat
quote:
I ain’t giving you my grandmas recipe
I never understand this line of thinking when it comes to recipes. Food is to share for all to enjoy.
Posted on 7/17/22 at 12:04 pm to jmon
Wife picked up a pound of Italian sausage too. Should I just throw it in now or later in the cooking process? Also I just did a couple of spoons of tomato paste I browned with the onions. Would you add the rest of the van as it simmers?
Posted on 7/17/22 at 12:11 pm to mouton
Posted on 7/17/22 at 12:37 pm to jmon
quote:
quote:
I ain’t giving you my grandmas recipe
I never understand this line of thinking when it comes to recipes. Food is to share for all to enjoy.
I agree. Love sharing recipes that I love.
Posted on 7/17/22 at 12:56 pm to mouton
quote:
want to let the meat simmer in the gravy all day
Ok….do it. Put the meat in and cook it all day.
Posted on 7/17/22 at 1:17 pm to SixthAndBarone
Got mine going for this evening.
Browned off some rib trimmings from some spares. Found some San Marzanos @ Costco
1. Browned pork in bacon fat and olive oil
2. Sauted onions, bell pepper, celery, 1 seeded jalapeno, and garlic, 1 leftover plum tomato
3. Add pork back in. Add 2 cans of the tomatos
This post was edited on 7/17/22 at 1:59 pm
Posted on 7/17/22 at 1:31 pm to Gris Gris
Agreed, why does anyone want to keep a secret recipe unless they are making money from it? You don’t tell anyone your recipe, so maybe a dozen people that you know in your lifetime will eat your food and tell you how great it is. That’s what you’re saving the recipe for? For praise?
I’ll share any recipe I have.
I’ll share any recipe I have.
Posted on 7/17/22 at 3:22 pm to mouton
Gravy comes from flour not tomatoes. You are making sauce, not gravy
Posted on 7/17/22 at 3:30 pm to mouton
You’re asking a lot of questions & it’s really not that technical Mou
Just use good ingredients
Just use good ingredients
Posted on 7/17/22 at 3:37 pm to Mingo Was His NameO
quote:
Gravy comes from flour not tomatoes. You are making sauce, not gravy
Nah, gravy comes from meat drippings. You don’t need flour to make gravy. It can be made with it. But you need meat drippings.
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