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Thread: Sunday Gravy Recipe

  1. #1
    jglass's Avatar
    jglass is offline Master Chef
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    Default Sunday Gravy Recipe

    Sunday Gravy Recipe

    SERVES 8 -10
    3 tablespoons olive oil
    4 garlic cloves (chopped)
    2 onions (chopped)
    1 (6 ounce) can tomato paste
    2 (28 ounce) cans chopped tomatoes
    1/2 teaspoon dried oregano
    1/2 teaspoon dried Italian seasoning

    MEATBALLS
    1 1/2 lbs ground chuck (85% lean/15%fat)
    4 slices white bread (make fresh crumbs in blender or food processor)
    1/4 cup chopped fresh parsley
    2 eggs, beaten
    2 garlic cloves (chopped)
    1/2 teaspoon salt
    pepper (a few grinds)
    1/2 cup grated romano cheese or parmesan cheese
    2 tablespoons water
    flour (for dredging)
    vegetable oil (for frying)

    SAUSAGE
    1 lb sweet Italian sausage link or hot Italian sausage
    Heat oil in very large Dutch oven.
    Add garlic and onions and saute until soft.
    Add tomato paste and stir to combine.
    Add crushed tomatoes and spices.
    Stir bring to boil, lower heat to low--cover and simmer.
    Meanwhile combine all meatball ingredients (except for flour and oil).
    Form into balls about 2-1/2 inches in diameter.
    Dredge meatballs in flour.
    Fry meatballs in oil in skillet a few at a time until browned on all sides (not necessary to cook through they will cook in the sauce) Add fried
    meatballs from skillet directly to simmering sauce.
    Stir and bring sauce back to a simmer.
    Cover.
    Place sausage in pot and cover with water.

  2. #2
    chubbyalaskagriz's Avatar
    chubbyalaskagriz is offline Master Chef
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    Default

    I really like using tomato paste in sauces, janie... I love the depth of rich flavor it provides, a lot.

  3. #3
    jglass's Avatar
    jglass is offline Master Chef
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    I like to put a little in my chili to.

  4. #4
    Keziah is offline Chef de Cuisine
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    Default A gravy

    Put an ounce of butter into a frying pan, which must be kept at such a height from the fire, that while flour is sprinkling over the butter, it may become brown and not black. Add to it two pounds of lean beef , one quart of water, half a pint of red wine, three anchovies, two shallots some white pepper , a few cloves , and a little mace , with three or four mushrooms, or pickled walnuts. Let the whole stew gently about an hour, when it may be strained off for use. It will keep for several days.

    I've never tried this but it does sound tasty.
    Last edited by Keziah; 09-01-2009 at 10:46 AM. Reason: spelling

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