Mark Richards, Carina, other WOPS and Spaghetti freaks - PASTA PORN (sunday gravy content)
[views:11802][posts:100]______________________________________
[Dec 6,2009 11:43am - ArrowHeadNLI ""]
From another forum, here's pics of the last batch of sauce I made.
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Okay guys, this is how I make my sunday gravy. I find this recipe very closely resembles the way my grandmother Dragoni makes her sauce, but with a few tweaks I've made. Taste is about the same, I just bulked up and made a few things easier. (do you REALLY want to chop 3-4 BULBS of garlic? Me neither.)
I'm gonna let the pictures do most of the talking here guys. If you haven't eaten yet, prepare to get HUNGRY. This recipe will feed roughly 1-2 city block.
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INGREDIENTS: 6 lbs italian sausage, 4lbs meatballs (i use precooked ones to save time), a shitload of vidalia onion (chopped), Chopped garlic in water (roughtly 8oz... 1/2 of a 12oz jar), FRESH parsley, 10pack can of ground peeled tomatos (pastene kitchen ready), 10pack can of Hunts tomato sauce, 2X32oz diced tomatos, 2X8oz cans of tomato paste, coarse ground black pepper, ground white pepper, crushed black pepper, Bay leaf, sweet basil, oregano, ground hot pepper (a tiny pich - secret ingredient type of thing), and some sutter home white zin.
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olive oil, garlic, heat gently.
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heated.
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ONIONS
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cooked
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add 1 can of paste
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mix
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add more paste, and diced tomatos. Stir and heat.
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add spices and mix. Heat
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add ground peeled tomatos. Heat. Add tomato sauce. Heat.
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add spices, bay leaf X 3.
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wine
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pardon my french, but add a fuck-ton of meat. Literally. Make sure meat is BROWN and DELICIOUS.
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Simmer. Skim fat. Stir every 10 min or so. Play guitar for 6-8 hours, then EAT PASTA FOR # WEEKS STRAIGHT.
Thanks for reading guys! If you have any questions (I was very vague, I know) feel free to ask. MANGIA!
[Edited on 6-12-2009 by ArrowHead]
[Dec 6,2009 11:52am - RustyPS ""]
*drools*
[Dec 6,2009 11:56am - the_reverend ""]
veggie meat and im in. # weeks is a long ass time.
[Dec 6,2009 11:59am - ArrowHeadNLI ""]
Reverend:
The sauasage is really where the flavor comes from. Don't despair, just add some salt, fennel seed, and some finely diced red and green bell pepper and you will come VERY close to replacing the flavor of the sausage. You'll still be lacking all that delicious fat, but as a veggie you're already used to that.
[Dec 6,2009 11:59am - ArrowHeadNLI ""]
the_reverend said:veggie meat and im in. # weeks is a long ass time.
Lulz, I can't remember if I meant to say
" a # of weeks"
or hit shift and meant to say
"3 weeks"
[Dec 6,2009 12:02pm - dreadkill ""]
i think you meant # to leave it open-ended, depending on varying sizes of bellies and appetites. some people might be able to eat for 3 weeks straight off that, while others may need 5 weeks to devour it all.
[Dec 6,2009 12:06pm - ArrowHeadNLI ""]
My girlfriend and I ripped through this entire batch in about 2.5 weeks alone.
If you've seen me, I'm by no means a fattie, it's just so good! Also, you can literally use it so many ways. Lasagna, Spaghetti and Meatballs, Meatball subs, Baked Ziti, or my own favorite - standing next to the microwave at 3 a.m., stoned, munching on sausages.
I have one of those little vacuum sealer machines. I pack the sausage and meatballs 4 per bag and seal them. Then I keep a couple days worth thawed and freeze the rest.
[Dec 6,2009 12:09pm - the_reverend ""]
ITT: rustyps finds a neew way to get to a heartattack
[Dec 6,2009 12:11pm - ArrowHeadNLI ""]
I have been having chest pains lately, I just thought it was an alien trying to get out.
I gotta stop watching Fringe, by the way.
[Dec 6,2009 12:12pm - RustyPS ""]
fuck my health...that looks delicious
[Dec 6,2009 12:14pm - ArrowHeadNLI ""]
Rev, I'm curious how much my gravy compares to Carina's childhood memories of grandma. I've noticed most Boston area italian-americans have a very similar way of doing things, right down to the pastene tomatos and hunts tomato sauce.
[Dec 6,2009 12:15pm - ArrowHeadNLI ""]
RustyPS said:fuck my health...that looks delicious
Wise words, my friend. I'd rip my heart out and flush it if it tried to stop me from eating spaghetti.
[Dec 6,2009 12:16pm - meatball maniac ""]
No homemade meatballs = fail
[Dec 6,2009 12:22pm - ArrowHeadNLI ""]
meatball%20maniac said:No homemade meatballs = fail
No fail.
Meatballs are retardedly simple and get most of their flavor from the sauce. While I love making homeade meatballs I can't fit my big skillet on the stove next to that 24 quart pot, and it's already a pretty busy 8 hour process. Homemade meatballs are GREAT and definitely a bit better, but I reserve that for special occasions/vacation when i can afford the extra time/effort/expense. As it is, this sauce is around $100, if you add up the ingredients. I almost always take 4 pounds of prepared balls for $8 over $20 worth of ground beef + breadcrumbs, spices, etc...
Sausage, on the other hand, I am extrememly picky about. You will find NO generic cheapo shit in my sauce. Either Peri, or fresh homemade shit.
[Dec 6,2009 12:27pm - meatball maniac ""]
NO EXCUSES
[Dec 6,2009 12:30pm - meatball maniac ""]
As a purebred Italian and having grown up near Naples, pre packaged meatballs are not acceptable. Everything else is . start a restaurant
[Dec 6,2009 12:31pm - ArrowHeadNLI ""]
Not excuses. I'm sorry your irish ass doesn't get it, but any real italian american knows the flavor comes from the pork and sausages. Meatballs are to keep the kids table happy. (and the irish in-laws, of course.)
[Dec 6,2009 12:33pm - ArrowHeadNLI ""]
And if you grew up near naples, you wouldn't use meat in your sauce at all.
Who failed? YOU failed.
[Dec 6,2009 12:35pm - meatball maniac ""]
I use tuna.
[Dec 6,2009 12:37pm - sacreligion ""]
Similar to my sauce recipe is similar to my sauce recipe. Use that in lasagna or baked ziti for ultimate win.
[Dec 6,2009 12:41pm - meatball maniac ""]
This dude ain't even Italian he's native American because of arrow head. Then he says only the Irish like meatballs.
hahha
[Dec 6,2009 12:42pm - ArrowHeadNLI ""]
meatball%20maniac said:I use tuna.
Yeah, You croaked when you admitted you're from naples. You eat crap, like squid, fishies, and AWFUL FUCKING PIZZA. So what if you had better bread and cheese, you eat fish and store garbage on the street corner.
When American started shoving cows down the italian immigrant's throats, the food done got gooder.
[Dec 6,2009 12:43pm - sacreligion ""]
I unfortunately agree with lametroll. I make-a-da bomb meatballs and it maybe adds an extra half hour total.
[Dec 6,2009 12:43pm - ArrowHeadNLI ""]
meatball%20maniac said:This dude ain't even Italian he's native American because of arrow head. Then he says only the Irish like meatballs.
hahha
Yeah, no. ArrowHead is not a native american reference. My grandmother's name is DRAGONI, being from naples I assume you've heard it?
[Dec 6,2009 12:46pm - ArrowHeadNLI ""]
sacreligion said:I unfortunately agree with lametroll. I make-a-da bomb meatballs and it maybe adds an extra half hour total.
You make 4lbs of meatballs in 30 minutes? I'd love to see the skillet you use.
Again, I don't dislike homemade meatballs at all. For me the meatballs are an AFTERTHOUGHT, not a necessity. Sometimes I do meatballs, sometimes Bracciole, sometimes pork chops, lamb, veal, ground beef, ground pork, shredded pork, there's a million meats you can use instead of meatballs. I just throw these meatballs in because they're CHEAP, GOOD, QUICK, and taste very good.
[Dec 6,2009 12:49pm - meatball maniac ""]
)[Dec 6,2009 12:50pm - ArrowHeadNLI ""]
And spammy italian troll, go eat with my dad. He makes his gravy with lobster, and from what I hear it's incredibly good. I just can't stand seafood in any form. (and he uses capers. I'm afraid of capers.)
[Dec 6,2009 12:52pm - the_reverend ""]
ArrowHeadNLI said:Rev, I'm curious how much my gravy compares to Carina's childhood memories of grandma. I've noticed most Boston area italian-americans have a very similar way of doing things, right down to the pastene tomatos and hunts tomato sauce.childhood? I would say that there is way way way way way too much stuff in there. The sauce that they make is good, but it's a lot simpler than that and mostly just tomato paste. I always end up putting a lot more salt and cheese in it than I usually would.
[Dec 6,2009 12:53pm - sacreligion ""]
I typically cook the meatballs in the oven so they aren't completely done, but well enough where they will finish after simmering in the sauce for a few hours. I do not disagree with the butcher shop you listed as substitutions.
[Dec 6,2009 1:01pm - the_reverend ""]
and this should have been marked food.
[Dec 6,2009 1:01pm - sauce maniac ""]
Prego is better...
[Dec 6,2009 1:13pm - ArrowHeadNLI ""]
the_reverend said:and this should have been marked food.
Why would I ever have assumed there was no [food] flag? Good call!
[Dec 6,2009 1:14pm - ArrowHeadNLI ""]
sauce%20maniac said:Prego is better...then Ragu
I completely agree.
[Dec 6,2009 1:40pm - dreadkill ""]
the ragu-ay festivool
[Dec 6,2009 2:10pm - sauce maniac ""]
Classico
[Dec 6,2009 2:31pm - BlackoutRick ""]
I do basically the same thing but I throw in some sugar and a whole thing of grated romano. fahgeddaboutit.
[Dec 6,2009 2:41pm - Martins ""]
Looks fucking awesome. Only thing I would do different would be to use San Marzano tomatoes and maybe fresh garlic. Besides that, it's pretty much how I make sauce when I make it. And I'm not italian.
[Dec 6,2009 3:22pm - ArrowHeadNLI ""]
BlackoutRick said:I do basically the same thing but I throw in some sugar and a whole thing of grated romano. fahgeddaboutit.
No sugar. Sugar is when you fuck up the sauce and find it bitter. The sugars from the brown sausage, tomatos, and the sweetness of the wine, oregano, and basil should be MORE than enough. My grandma would spit on you for using sugar. Or being black. But that's another story. Racist grandmas are hilarious.
[Dec 6,2009 3:25pm - ArrowHeadNLI ""]
Martins said:Looks fucking awesome. Only thing I would do different would be to use San Marzano tomatoes and maybe fresh garlic. Besides that, it's pretty much how I make sauce when I make it. And I'm not italian.
Agreed, I LOVE using the san marzano tomatoes, but GOD at this volume I could never afford that. If I made a small batch, I would. The difference is HUGE.
Also, unfortunately, the stores around here don't carry the San Mar Tomatoes consistently. Sometimes Stop n Shop has em, but not every time. :(
Fresh garlic is better, but GOOD GOD I would puke if I needed to cut that much garlic, and I REFUSE to use pressed garlic in my sauce. Those little bits of visible garlic make me HORNY for sauce!
[Dec 6,2009 3:27pm - ArrowHeadNLI ""]
Also, I got the chopped garlic FREE from work. We switched to a different product, so I got 11 16oz JARS of that shit. That's like a 2 year supply.
[Dec 6,2009 3:34pm - swamplorddvm ""]
MAMA MIA!
Polenta? that looks good.
[Dec 6,2009 3:37pm - swamplorddvm ""]
oh wait. I just took a quick look. Not polenta. Still.
[Dec 6,2009 3:38pm - ArrowHeadNLI ""]
Am I the only one thinking this recipe might lead to a reincarnation of the mighty SAUSAGE FEST??
[Dec 6,2009 5:33pm - ctb0rderpatrp; ""]
i think i just creamed myself
[Dec 6,2009 7:03pm - DestroyYouAlot ""]
Hard as a rock ovah heah. BOOM
[Dec 6,2009 7:11pm - succubus ""]
i only saw this now! yum!
i think the only way for me to truly comment is for me to taste it...so come over with the gf and let's have dinner!
aaron's comment above is because i like simple tomato sauce and when my mom makes it...if aaron is eating it...she doesn't use meat either.
my mom's sauce is awesome and i cannot take her out to eat italian food for fear of seeds...she can't handle tomato seeds in her sauce..i'm sure that would be my mom's only critique.. strain the tomato sauce first to remove the seeds
[Dec 6,2009 7:30pm - death. ""]
ITT: MEDIOCRE SAUCE not saying it's bad but you're acting like just because you made a shit ton of it, it's the best shit ever. it's understood that at such a high volume of sauce, some prepackaged and processed foods are just plain easier to use. but i guess since you called it "gravy"... well, i won't even get started...
[Dec 6,2009 7:47pm - ArrowHeadNLI ""]
death. said:ITT: MEDIOCRE SAUCE not saying it's bad but you're acting like just because you made a shit ton of it, it's the best shit ever. it's understood that at such a high volume of sauce, some prepackaged and processed foods are just plain easier to use. but i guess since you called it "gravy"... well, i won't even get started...
Have a bad day, did we? I think you prefer eating a different type of sausage altogether.
Call me crazy, but I think you'd need to try TASTING something before calling it mediocre. And my great grandmother, grandmother, and father have always referred to a big pot of sauce and meat as "sunday gravy", I also alternate and call it sauce often too. Why would you find this to be an issue?
Get a life, stop trolling. I'm the one eating it, not you.
[Dec 6,2009 7:49pm - ArrowHeadNLI ""]
succubus said:
aaron's comment above is because i like simple tomato sauce and when my mom makes it...if aaron is eating it...she doesn't use meat either.
Simple is always good. Especially when mom makes it. My mother used to just throw ground beef, salt, pepper, and plain tomato sauce in a pot and it was still wonderful!
I assume Aaron wouldn't go for eating the sauce out of the pot that has meat in it, eh?
[Dec 6,2009 8:08pm - the_reverend ""]
mostlikely.
[Dec 8,2009 10:47am - the_reverend ""]
arrowhead: minus the meat, put a price tag on this. I'm probably going to do it tomorrow night/day since I will hopefully be snowed in.
Also, two things
1) look into how to make cheese balls. Carina's mom makes them and they are AMAZING. I devour those things. I want them right this minute.
2) think about making some of your own meatballs, here is the reason why... the golden pocket! wrap and hide cheese inside the meatballs.
[Dec 8,2009 10:49am - DestroyYouAlot ""]
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ITT: INBREAD ITALIAN
[Dec 8,2009 12:59pm - AndrewBastard ""]
Believe it or not, my last name isn't really Bastard....it's DiMatteo and I'm blond/blue northern italian.
YOUR MUDDAS GRAVY AINT GOT SHIT ON MY GRANMAHS MAH RAH NAH RAH!!
[Dec 8,2009 1:06pm - the_reverend ""]
marinara hurts my stomach.
[Dec 8,2009 1:06pm - DestroyYouAlot ""]
Andrew Bastardorelli
[Dec 8,2009 1:20pm - The_Rooster ""]
I just started a no fat diet that I have to be on for the next month, so I just want to thank you for reminding me of how much my life sucks that I can't eat insanely delicious looking shit like this.
Fuck.
[Dec 9,2009 2:01pm - the_reverend ""]
"10pack can of ground peeled tomatos (pastene kitchen ready), 10pack can of Hunts tomato sauce"
how many oz are those?
[Dec 9,2009 2:02pm - Martins ""]
The_Rooster said:I just started a no fat diet that I have to be on for the next month, so I just want to thank you for reminding me of how much my life sucks that I can't eat insanely delicious looking shit like this.
Fuck.
Why?
[Dec 9,2009 2:05pm - the_reverend ""]
cause he didn't read your work out tips
[Dec 9,2009 2:06pm - Martins ""]
god damn, poor guy
[Dec 9,2009 3:41pm - succubus ""]
Martins said:Looks fucking awesome. Only thing I would do different would be to use San Marzano tomatoes and maybe fresh garlic. Besides that, it's pretty much how I make sauce when I make it. And I'm not italian.
San Marzano tomatoes=good call-they are best for making sauce and do not have as much water as normal tomatoes.
[Dec 9,2009 5:09pm - Hoser ""]
Arrowhead, it's called sauce...not gravy.
[Dec 9,2009 8:15pm - the_reverend ""]
since the baby.. I haven't eaten italian for some time if you get my drift. I've made some substitutions, but I'm making it starting now.
[Dec 9,2009 8:27pm - ntpebbles ""]
yikes..that is a ton of meat..as aaron said veggie meat and we are in..otherwise out..aka rev's mom
[Dec 9,2009 8:28pm - ntpebbles ""]
yikes that is a lot of meat..no way am I in..leave the meat out of veggie meat and in..aka rev's mom
[Dec 9,2009 8:29pm - Hoser ""]
Time to start eating normally, Rev. Drop the fad veggie diet, your kid will grow up to be stronger. If you don't, your kid will be working for my kid one day.
[Dec 9,2009 8:30pm - ntpebbles ""]
oopps sorry guys didn;t see I had already posted that sauce and meat thing..maybe I need meat to clear my brain..ugh..neva..
[Dec 9,2009 8:30pm - Hoser ""]
Eat a steak, eat a steak, eat a big ole' steer!
[Dec 9,2009 8:37pm - ntpebbles ""]
umm Hoser that is normally...stronger does not require eating dead animals..when your kid is potentially being set up for needing bypass surgery his kid will be running marathons..btw the Rev is very strong..it is not a fad diet..it is a choice of eating..
[Dec 9,2009 8:44pm - martins ""]
LOL @ "when your kid is potentially being set up for needing bypass surgery"
[Dec 9,2009 8:45pm - the_reverend ""]
i think by "working for" hoser means that they will be a gay couple since hoser would turn a man.
[Dec 9,2009 9:02pm - the_reverend ""]
OMG... cutting onions killing me.
[Dec 9,2009 9:20pm - the_reverend ""]
i would be lying if i said that i didnt already try it.. and all it is is garlic. and im not sure how much wine to put in it or me...
[Dec 9,2009 9:22pm - succubus ""]
A LOT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
[Dec 9,2009 9:48pm - the_reverend ""]
in the process of that. I had to de-seed a pound of sun dried tomatoes.
[Dec 9,2009 10:15pm - the_reverend ""]
damn it! I did all that work and there are seeds in all the other tomatoes.
sorry francesca.
[Dec 10,2009 6:06pm - BlackoutRick ""]
ArrowHeadNLI said:
BlackoutRick said:I do basically the same thing but I throw in some sugar and a whole thing of grated romano. fahgeddaboutit.
No sugar. Sugar is when you fuck up the sauce and find it bitter. The sugars from the brown sausage, tomatos, and the sweetness of the wine, oregano, and basil should be MORE than enough. My grandma would spit on you for using sugar. Or being black. But that's another story. Racist grandmas are hilarious.
Yeah, you used wine. But I agree on the bitter. That's only if I use too much. I'll have to try the wine though. Strange how not everyone uses paste. Paste is the fucking key.
[Dec 10,2009 6:07pm - BlackoutRick ""]
Great thread BTW.
[Dec 10,2009 6:38pm - the_reverend ""]
Ok, I made it last night and brought some into work today. Carina, what did you think of it? My co-workers liked it too.
[Dec 10,2009 7:04pm - ArrowHeadNLI ""]
BlackoutRick said:
ArrowHeadNLI said:
BlackoutRick said:I do basically the same thing but I throw in some sugar and a whole thing of grated romano. fahgeddaboutit.
No sugar. Sugar is when you fuck up the sauce and find it bitter. The sugars from the brown sausage, tomatos, and the sweetness of the wine, oregano, and basil should be MORE than enough. My grandma would spit on you for using sugar. Or being black. But that's another story. Racist grandmas are hilarious.
Yeah, you used wine. But I agree on the bitter. That's only if I use too much. I'll have to try the wine though. Strange how not everyone uses paste. Paste is the fucking key.
YES! Paste is key!
[Dec 10,2009 7:05pm - ArrowHeadNLI ""]
Rev, sorry I missed all your posts yesterday, I thought this thread was dead and gone, even Aril had stopped trolling it.
I'd definitely love to hear more about how it came out for you.
[Dec 10,2009 7:07pm - ArrowHeadNLI ""]
the_reverend said:"10pack can of ground peeled tomatos (pastene kitchen ready), 10pack can of Hunts tomato sauce"
how many oz are those?
No idea on the ounces, but a 10-pack is the big huge cans you can find in stores like wal-mart. If you were using 32oz cans, I'd try around 5 of each.
[Dec 10,2009 7:08pm - ArrowHeadNLI ""]
the_reverend said:OMG... cutting onions killing me.
TIP: Stick your head in the freezer and open your eyes wide. You'll feel fine in about 30 seconds.
[Dec 10,2009 7:11pm - martins ""]
Or breathe through your mouth. Or core the onion before slicing it. Or cut it really fast.
[Dec 10,2009 10:36pm - the_reverend ""]
It went awesome. lesson's learned
1) if you fall asleep, don't stur up the burnt stuff on the bottom
2) use less hot pepper
3) use more paste
[Dec 11,2009 5:59am - ginzo ""]
use a red wine and for fucks sake make some real meatballs !!
[Dec 11,2009 8:16am - the_reverend ""]
if that is at me... I USED PORT WINE
[Dec 11,2009 8:26am - Hoser ""]
Port? Wow...you must have had some pretty sweet and smokey tasting sauce. I would think that Port is wayyyyyy to sweet for a sauce.
[Dec 11,2009 9:49am - the_reverend ""]
it was a tawny port.
[Dec 11,2009 8:11pm - ArrowHeadNLI ""]
1) Yes, red wine is usually used here. I don't like it, so I use zinfandel.
2) Port is fine, due to #3
3) In that 24 QUART pot of sauce, I use a total of maybe 3/4 of a cup of wine. If you're adding a lot, you don't need to... it will make the sauce seem greasy. Just a little splash at the end before you let it simmer.
Also, towards the middle when I add my big cans of tomatos, I add roughly 20oz of water. This is not to dilute the sauce, it's simply because when you simmer the sauce for 6+ hours it's going to reduce a lot. This way you're losing water, and not losing delicious.
[Dec 11,2009 8:19pm - ArrowHeadNLI ""]
Hoser said:Arrowhead, it's called sauce...not gravy.
To clear this up for the retarded:
Gravy IS a sauce. It's a SAUCE made from MEAT drippings. What the fuck do you think flavors my sauce? If this were marinara, alfredo, or something similar, I'd say SAUCE. When it's a big fucking pot of MEAT, it's gravy. 90% of italians agree with me, and the other 10% are guidos anyway.
[Dec 11,2009 8:27pm - the_reverend ""]
I was going to bring it to work today for a pot luck... but not with the burnt crap. next time i make it, im bringing it in to work.
[Dec 11,2009 8:37pm - ArrowHeadNLI ""]
Yes, the bottom can burn very quick. I set a kitchen timer for 7 minutes and simmer on LOW heat. My girlfriend and I take turns stirring and skimming the fat, but still it's an all-day event. Usually I either stay in the kitchen with a guitar strapped on or I'll stand at the counter reading a book.
Rev, take some pics next time! I'd like to see someone with actual skill taking some food photos.
[Dec 11,2009 8:59pm - the_reverend ""]
i did take pictures. they are just still on my camera.
[Dec 25,2009 10:54pm - mdb ""]
sauce looks tasty... however i have to completely disagree with your comment of Neapolitan pizza. Plz take it back. kthxbye.
[Dec 25,2009 10:59pm - the_reverend ""]
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[Dec 25,2009 11:20pm - ArrowHeadNLI ""]
Pictures!
That's some delicious looking not-meat. What's it made of?
[Dec 25,2009 11:23pm - mdb ""]
yup... def making a sauce this weekend!
[Dec 25,2009 11:39pm - xanonymousx ""]
ArrowHeadNLI said:
Hoser said:Arrowhead, it's called sauce...not gravy.
To clear this up for the retarded:
Gravy IS a sauce. It's a SAUCE made from MEAT drippings. What the fuck do you think flavors my sauce? If this were marinara, alfredo, or something similar, I'd say SAUCE. When it's a big fucking pot of MEAT, it's gravy. 90% of italians agree with me, and the other 10% are guidos anyway.
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[Dec 25,2009 11:41pm - ArrowHeadNLI ""]
I've seen so many hilarious photos, I gotta try to catch this show sometime.