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Started By
Message
re: Tips on making an Italian Sunday gravy?
Posted on 7/17/22 at 3:40 pm to Mingo Was His NameO
Posted on 7/17/22 at 3:40 pm to Mingo Was His NameO
gra·vy
/'grave/
Learn to pronounce
noun
1.
a sauce made from cooked meat juices together with stock and other ingredients
1
Posted on 7/17/22 at 3:54 pm to mouton
First you need San Marzano tomatoes not San Mariano which don’t exist!
Posted on 7/17/22 at 3:54 pm to SixthAndBarone
quote:
a sauce made from cooked meat juices together with stock and other ingredients
A bunch of Sicilians who claim to he Italians (because their weak ancestors got conquered) trying to change the definitions of words. Hate to see it
Posted on 7/17/22 at 3:55 pm to Gris Gris
Less than 6 ounces
Posted on 7/17/22 at 9:45 pm to mouton
You start out with a little bit of oil. Then you fry some garlic. Then you throw in some tomatoes, tomato paste, you fry it; make sure it doesn't stick. You get it to a boil; you shove in all your sausage and your meatballs; And a little bit o' wine. An' a little bit o' sugar
Posted on 7/17/22 at 10:03 pm to Mingo Was His NameO
It’s gravy , not sauce.
Two keys, brown your pork and sausage really slow and well at the beginning. The second is to “fry the paste”. You have to cook the paste in the olive oil and fat drippings in medium high heat, constantly stirring until you see the paste darken. This brings out the natural sweetness in the tomatoes and lowers the acidic taste. I usually fry my paste 18-20 minutes. One of my tricks is to add my basil and garlic during the last 15-20 minutes of cooking. Really helps bring out their flavor.
Two keys, brown your pork and sausage really slow and well at the beginning. The second is to “fry the paste”. You have to cook the paste in the olive oil and fat drippings in medium high heat, constantly stirring until you see the paste darken. This brings out the natural sweetness in the tomatoes and lowers the acidic taste. I usually fry my paste 18-20 minutes. One of my tricks is to add my basil and garlic during the last 15-20 minutes of cooking. Really helps bring out their flavor.
Posted on 7/17/22 at 10:28 pm to Mingo Was His NameO
quote:
Gravy comes from flour not tomatoes. You are making sauce, not gravy
Ever heard of something called redeye gravy?
There is no flour anywhere near it.
No wonder everyone thinks you are a jackass.
Posted on 7/17/22 at 11:56 pm to Mingo Was His NameO
quote:
Gravy comes from flour not tomatoes. You are making sauce, not gravy
This is just an embarrassing post. I almost feel bad for the guy for being so blustery and being so wrong
Posted on 7/18/22 at 9:24 am to Motorboat
quote:You simmer 6-8 hours? What's left?
My gravy is just paste, tomato sauce, onions and seasoning. Cooked for 6-8 hours with the short ribs added at the second half
Does anyone have a full recipe for those of us who've never made it but want to? Is this the same as a red gravy in New Orleans?
Posted on 7/18/22 at 10:12 am to mouton
Here's a Sunday gravy thread from earlier this year and in that thread, I also posted an older gravy thread.
Sunday Gravy
Sunday Gravy
Posted on 7/18/22 at 10:14 am to mouton
quote:
Sunday gravy
What the hell is gravy?
Posted on 7/18/22 at 10:29 am to BhamBlazeDog
I really hate agreeing with Mingo, but I hate people calling red sauce gravy even more.
Posted on 7/18/22 at 10:30 am to Jake88
quote:
You simmer 6-8 hours? What's left?
Does anyone have a full recipe for those of us who've never made it but want to?
i've done its twice now. it is pretty simple.
This video is a good place to start. You know its legit because he is so fat he can hardly breath.
LINK
Posted on 7/18/22 at 11:44 am to Dire Wolf
quote:
You know its legit because he is so fat he can hardly breath.
You know if he got Covid then he is no longer with us
Posted on 7/18/22 at 12:40 pm to AlxTgr
quote:
I really hate agreeing with Mingo, but I hate people calling red sauce gravy even more.
It doesn't bother me at all. We never called it that growing up, but my Italian friends did because that's what their parents and grandparents called it. They had it every Sunday and whatever you want to call it, it was delicious! Loved waking up there on Sunday mornings to that wonderful aroma.
Posted on 7/18/22 at 12:51 pm to AlxTgr
quote:
I really hate agreeing with Mingo, but I hate people calling red sauce gravy even more.
Why? It’s not people trying to be cute like saying sammich. Gravy is what many Italians and Sicilians say. My Sicilian great grandmother said it and that’s why I say it. Her parents immigrated from Sicily.
There are gravies with flour, or cornstarch, or no thickener, etc. If a stew uses flour. So by the “gravy has flour” definition, is a stew a gravy and not a stew?
Posted on 7/18/22 at 1:32 pm to SixthAndBarone
quote:The two are just very different things for me. It's really that simple.
Why?
Posted on 7/19/22 at 7:55 am to mouton
I made a real rich, thick red gravy yesterday and added 40 handball size meatballs and 40 ping-pong ball size pieces of my homemade Italian sausage.
I brown the beef meatballs off on sheets in the oven and the Italian sausage in my cooking pot with just a bit of olive oil.
After they are browned I add the tomato paste to the pot and cook it for about 10 minutes stirring it almost constantly so it doesn't stick. Then I add my onion, celery, bell pepper to cook down a bit, then the garlic for a bit more cooking.
Then in goes the tomato sauce, diced tomatoes, sliced mushrooms, fresh green onions, parsley, Worcestershire sauce and dried seasonings. For the dry I use oregano, sweet basil, rosemary, thyme and a few bay leaves. I'll add a couple cans of water after boxing the cans to get all the product out and into the pot. The gravy starts out fairly thick and gets a bit thicker as it cooks. I HATE a watery gravy.
Then I'll add some white sugar and a nice helping of parmesan cheese to the pot before adding the meatballs and Italian sausage.
Bring it to a low simmer and let it cook for at least 4 hours uncovered stirring to keep from sticking.
I do use a heavy metal heat diffuser between my burner and pot to evenly distribute the heat to the pot and this helps a whole lot in preventing scorching.
I brown the beef meatballs off on sheets in the oven and the Italian sausage in my cooking pot with just a bit of olive oil.
After they are browned I add the tomato paste to the pot and cook it for about 10 minutes stirring it almost constantly so it doesn't stick. Then I add my onion, celery, bell pepper to cook down a bit, then the garlic for a bit more cooking.
Then in goes the tomato sauce, diced tomatoes, sliced mushrooms, fresh green onions, parsley, Worcestershire sauce and dried seasonings. For the dry I use oregano, sweet basil, rosemary, thyme and a few bay leaves. I'll add a couple cans of water after boxing the cans to get all the product out and into the pot. The gravy starts out fairly thick and gets a bit thicker as it cooks. I HATE a watery gravy.
Then I'll add some white sugar and a nice helping of parmesan cheese to the pot before adding the meatballs and Italian sausage.
Bring it to a low simmer and let it cook for at least 4 hours uncovered stirring to keep from sticking.
I do use a heavy metal heat diffuser between my burner and pot to evenly distribute the heat to the pot and this helps a whole lot in preventing scorching.
Posted on 7/19/22 at 8:02 am to gumbo2176
quote:
Italian
quote:
Worcestershire sauce
This ain't it baw.
Posted on 7/19/22 at 8:08 am to BhamBlazeDog
quote:
This ain't it baw.
I've got a deal for you----you cook how you like, and I'll do the same.
If that's the only issue you have with how I cook my red gravy, then leave it out. Problem solved.
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