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buzzsaw
Citizen
Username: Buzzsaw
Post Number: 2985
Registered: 5-2001
| | Posted on Friday, November 4, 2005 - 9:38 am: |     |
I remember going to a friend's house whose Grandmother was from Italy. She would make this most exelent cooked all day sauce w/ sausage and meatballs and the occasional pork chop.
Coming from an Irish background it took me a while to understand why this gravy was red.
Anyway, I would like to make something like the old "Sunday Gravy" this Sunday. Does anyone have a recipie they would like to share?
I found a couple on the internet - but I would love a tried and true recipie.
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monster
Supporter
Username: Monster
Post Number: 1508
Registered: 7-2002
| | Posted on Friday, November 4, 2005 - 12:56 pm: | |
Can't really help ya' there buzz ol' buddy, I will be making White Chili on Sunday.
Take the two recipes, compare them & merge them, add a little of this and that, maybe a little more of that than this (or vice versa), & there you are, "gravy" |
babyturtlelover
Citizen
Username: Babyturtlelover
Post Number: 115
Registered: 2-2005
| | Posted on Friday, November 4, 2005 - 1:11 pm: | |
Buzzsaw I PL you with my recipe |
User58
Citizen
Username: User58
Post Number: 354
Registered: 8-2004
| | Posted on Friday, November 4, 2005 - 1:37 pm: | |
Here you go buzzsaw
My grandmothers from Italy sunday sauce
in a big pot put some olive oil saute some garlic 3 cloves and a chopped up small onion do not brown. Then put in 4 large cans of a good Italian tomato with the juices crush them. put in two bay leaves whole. A little salt and pepper and one small can of tomato paste. low heat cover the pot.
pan fry some sausages till brown and poke holes in to release the grease from the sausage. When browned throw in the pot. Meatballs---ground beef my grandmother only used ground beef. Put the beef in a big bowl 2 lbs...put in one whole egg..put in 1/4 cup bread crumbs no more...put in some chopped garlic 3 cloves and a small onion finely chopped, some chopped parsley, salt, pepper and some grated Romano cheese. Mix all this together with your hands. put some olive oil in a pan and heat it up..make the meatballs...wet your hands with some cold water do not pack them tight...brown them up in the pan....drain them in paper to get rid of the oil and put them in the sauce. You can thrown in a chunk of pork or a bracciole you can get this at a good Italian store or sometimes Kings but brown it up first. stir it all up leave the top of the pot 1/2 off to release the steam or it will not reduce down to a thick sauce/gravy and you can slow cook this stirring every now and then for hours Atleast 4. |
Ignatius Flambeau
Supporter
Username: Flamecoach
Post Number: 27
Registered: 9-2004
| | Posted on Friday, November 4, 2005 - 2:21 pm: | |
Don't forget...slice the garlic with a razor blade. Slice it so thin that it just about melts in the pan. |
Strings
Supporter
Username: Blue_eyes
Post Number: 711
Registered: 4-2004
| | Posted on Friday, November 4, 2005 - 2:24 pm: | |
Ignatius - I do half and half... it tastes delicious that way, but there's nothing like a big chunk of sweet garlic in your gravy. Yum!
I started with Giada DeLourentiis' recipe (you can find it on the food network website) and altered it to my taste - I like to add hot pepper flakes and basil. |
User58
Citizen
Username: User58
Post Number: 355
Registered: 8-2004
| | Posted on Friday, November 4, 2005 - 2:25 pm: | |
AND IF YOU DO NOT FEEL LIKE COOKING...GO TO MANGIA QUESTA! AND ORDER THE SUNDAY GRAVY WITH MEATBALLS AND RIGGATONI. IT IS AS GOOD AS IT GETS |
Lizziecat
Citizen
Username: Lizziecat
Post Number: 912
Registered: 5-2003
| | Posted on Friday, November 4, 2005 - 2:41 pm: | |
Use two or three different brands of canned tomatoes each time--in case one brand is too acid. |
CFA
Citizen
Username: Cfa
Post Number: 1504
Registered: 5-2001
| | Posted on Saturday, November 5, 2005 - 5:18 am: | |
It isn't Italian if you don't use Basil!
Your "sauce" will come much better if you fry your sausage and pork in the same pot you're making your sauce in. Meatballs can be fried in a separate frying pan or can be thrown in raw.
I use 4 small cans of paste. One large can of crushed tomatoes with puree and one large can of whole tomatoes which I crush by hand. Add enough water to make it the consistency you like. I use Contadina products. I'll use Progresso if I can't get Contadina. DON'T EVER USE STORE BRAND STUFF!!!!!
For a great taste in your meatballs, use a little dried mint. |
phyllis
Citizen
Username: Phyllis
Post Number: 448
Registered: 6-2001
| | Posted on Saturday, November 5, 2005 - 11:10 am: | |
This is from my Italian great-grandmother, passed down through the years and I'm sure changed a bit.
For the meatballs - ground beef, breadcrumbs, egg, fresh parsley, garlic powder and some parmesean cheese, s&p. Brown in big pot. I put a smidge of olive oil. I brown sweet Italian sausages in another pan at the same time.
When meatballs are browned, remove from pot. Add one or two chopped cloves of garlic and swish around, picking up all of the meat on bottom of pan.
Add one large can of whole peeled tomatoes, pressing it through a strainer. Cook 30 minutes.
Add one can of tomato paste, cook another 30 minutes. Add back all of the meat, and one can of plain tomato sauce (we use hunts - the kind with no seasoning)and cook for an hour or more.
My mom recently mentioned that in some regions in Italy they put raisins in their meatballs. Sounds icky to me, but it must have some fans! I aslo know that some of the grandmas in mom's old neighborhood baked their meatballs. |
SoOrLady
Citizen
Username: Soorlady
Post Number: 2695
Registered: 9-2003
| | Posted on Saturday, November 5, 2005 - 4:22 pm: | |
Buzzsaw - as I see it, there's only one thing you can do: Gravy Contest on a Sunday afternoon at Buzzsaw's!! Everyone can bring their best offering and we all do a taste test! |
buzzsaw
Citizen
Username: Buzzsaw
Post Number: 2997
Registered: 5-2001
| | Posted on Saturday, November 5, 2005 - 6:25 pm: | |
Sure come on down to my place:
1060 West Addison, Chicago IL
I will be sure to report back on how it goes. Thank you every one for all the ideas. And someday, when my house is not filled with many many large plastic things for kids. I will have that Sunday gravy party.
I don't know about the rasins....though I have heard of them in braciole.
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joy
Citizen
Username: Joy
Post Number: 345
Registered: 5-2001
| | Posted on Saturday, November 5, 2005 - 7:23 pm: | |
It's 'gravy' if your family comes from Naples.
"Sauce" if they come from Sicily.
Or at least that's the arguement I heard every Sunday... |
phyllis
Citizen
Username: Phyllis
Post Number: 449
Registered: 6-2001
| | Posted on Saturday, November 5, 2005 - 9:09 pm: | |
Mom-Mom was from Naples, Pop-Pop from Sicily - and we called it gravy. And macaroni - never pasta.
Then, all of a sudden, my mom started calling it pasta and sauce.
Maybe the raisins are a Genovese thing? |
Dego Diva
Citizen
Username: Fmingione
Post Number: 638
Registered: 12-2003
| | Posted on Monday, November 7, 2005 - 11:34 am: | |
Sorry joy - we're from Naples, and we call it sauce.
By the way folks, don't forget the bracciolla. And no I don't mean the salami style italian cold cut. Bracciolla are like individual beef roulades that cook in the sauce along with the sausage and meatballs. In our house, it's not Sunday sauce without them. |
CageyD
Citizen
Username: Cageyd
Post Number: 436
Registered: 6-2003
| | Posted on Monday, November 7, 2005 - 12:40 pm: | |
Buzz
The Star Ledger held a state widegravy (sauce) contest a few years ago. I recall the winner was a reader who used I believe 4 different types of meat in her sauce and simmered it for hours. I never was so ambitious to try it myself but you could probably find it in the star ledger archives. |
monster
Supporter
Username: Monster
Post Number: 1541
Registered: 7-2002
| | Posted on Monday, November 7, 2005 - 1:25 pm: | |
My "White Chili" turned out quite good, tried a couple of new spices in it, added some Okra.
I guess it's actually a "White Chili Gumbo", turned out pretty dang goo too, I'll tell you what....
Here's a little movie from "White Chili" night a year or so ago, I used McCormicks for the base seasoning and then go on from there.
http://homepage.mac.com/jocnsoc/WhiteChili.mov |
joy
Citizen
Username: Joy
Post Number: 346
Registered: 5-2001
| | Posted on Monday, November 7, 2005 - 9:18 pm: | |
Diva - that must be south Naples... , as my mom would say - and my dad always wanted raisins inside the meatballs too! I thought it was just one of his quirks! |
moondagny
Citizen
Username: Moondagny
Post Number: 3
Registered: 11-2004
| | Posted on Wednesday, November 9, 2005 - 10:30 pm: | |
Wow, Monster. That White Chili movie wins. I called my husband in especially just to see it. The Dixie Chicks soundtrack added that special somthing. Excellent! |
monster
Supporter
Username: Monster
Post Number: 1558
Registered: 7-2002
| | Posted on Wednesday, November 9, 2005 - 11:50 pm: | |
glad ya' liked it moondagny, and it tastes good too. |
Soulful Mr T
Citizen
Username: Howardt
Post Number: 1061
Registered: 11-2004
| | Posted on Thursday, November 10, 2005 - 10:23 am: | |
Iggy Flam, I got it.
Jimmy Two Times, Two Times |
kmk
Supporter
Username: Kmk
Post Number: 805
Registered: 5-2001
| | Posted on Thursday, November 10, 2005 - 12:04 pm: | |
I have a friend who is Iranian (or Persian she prefers to say now). I asked her what I should cook for dinner the other night - just trying to get some new ideas. She very carefully described how she makes Kebab. It is a staple in their house - like a hamburger - and they have it 2-3 times a week.
I got such a kick later because I realized Kebab is just plain ol' meatballs served a diferent way.
The ingredients are also identical to my midwestern family's meatloaf recipes!
Ain't food grand? |
phyllis
Citizen
Username: Phyllis
Post Number: 450
Registered: 6-2001
| | Posted on Thursday, November 10, 2005 - 1:09 pm: | |
So true... most cuisines have their ravioli/dumpling/pierogi things and their tortilla/pancake/flatbread things. |
buzzsaw
Citizen
Username: Buzzsaw
Post Number: 3036
Registered: 5-2001
| | Posted on Friday, November 11, 2005 - 3:02 pm: | |
I'm going to try again this weekend. Took all the tips above and made my own.
This time - no meatballs, only sausage and short ribs. I have meatballs all the time.
Also going to chop up a red pepper. Maybe....sweetens up the situation. |
Grrrrrrrrrrr
Citizen
Username: Oldsctls67
Post Number: 130
Registered: 11-2002
| | Posted on Friday, November 11, 2005 - 5:56 pm: | |
Am I the only one that got the Goodfellas reference? |
Pooter
Citizen
Username: Howardt
Post Number: 1079
Registered: 11-2004
| | Posted on Friday, November 11, 2005 - 6:11 pm: | |
No, Grrrr, you ain't....see my posting about 5 up.
Henry Hill |
Pooter
Citizen
Username: Howardt
Post Number: 1080
Registered: 11-2004
| | Posted on Friday, November 11, 2005 - 6:13 pm: | |
 |
Grrrrrrrrrrr
Citizen
Username: Oldsctls67
Post Number: 132
Registered: 11-2002
| | Posted on Friday, November 11, 2005 - 6:32 pm: | |
Jimmy 2X was from a Bronx tale though... |
Grrrrrrrrrrr
Citizen
Username: Oldsctls67
Post Number: 133
Registered: 11-2002
| | Posted on Friday, November 11, 2005 - 6:35 pm: | |
on the same note...1060 West Addison is the address of Wrigley Field, correct? From the address on Elwood's Drivers license, right? |
Pooter
Citizen
Username: Howardt
Post Number: 1084
Registered: 11-2004
| | Posted on Saturday, November 12, 2005 - 8:25 am: | |
Jimmy Two Times was from Goodfellas. check www.imdb.com.... |
Grrrrrrrrrrr
Citizen
Username: Oldsctls67
Post Number: 134
Registered: 11-2002
| | Posted on Saturday, November 12, 2005 - 1:08 pm: | |
You are correct sir...good one! I must have been thinking of Frankie Coffee Cake, or JoJo the Whale... |
Master Plvmber
Citizen
Username: Master_plvmber
Post Number: 421
Registered: 3-2003
| | Posted on Saturday, November 12, 2005 - 5:44 pm: | |
There are many ways to make a good gravy but only one ingredient guarantees it to be great.
Don't skimp on the tomatoes. Use San Marzano.
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