what do you guys got for recipes? I'm more a red sauce kinda guy..spicy is always nice but I'll try anything.

Saute til onions are translucent

1/4 cup onion
2-3 ribs of diced celery

add 2 cloves of chopped garlic for 30 secs or til fragrent

Brown
Pack of italian sausage - bulk or casing removed
1lb ground beef

add
1 can (14 oz) diced tomatoes
12 oz tomato paste
big can (28 oz?) crushed tomatoes
64 oz tomato juice

Bring to a boil. Then add
1 tsp + dried basil
1 tsp + dried oregano
1/8 tsp pepper
salt
1/2 tsp baking soda
1 tsp + dried parsley

Simmer until the thickness you desire.

I like hunts or muir glen tomato products. Campbells tomato juice.

What I like about this recipe is that you can adjust it. You can add broths or wine. Extra meat, more or less spices. Red pepper flakes or hot sausage works too.

Do you ever cook with sherry? I have a couple recipes that call for it, but I don't even know where to get it. Binny's?

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I got some at Mariano's. #betatobeta

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-- source

Thanks! #betabros

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You are missing the diced carrots for a true mirepoix... but that recipe looks like it will more than get the job done. You may also like to add some heavy cream for a richer flavor, and fresh basil chiffonade added towards the end of cooking will add some brightness.

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"All crowds boycotting football games shouldn't care who sings or takes a knee because they aren't watching." - Nas

I've made what I call succo or red gravy hundreds of times and I couldn't really tell you the exact recipe. I just get the chopped onions going in olive oil and add the chopped garlic. In another pot I put the tomato paste and add water to the desired thickness. When the onions and garlic are ready I dump them in the pot and then season with sugar, salt, black pepper, and basil. Very simple. Somehow it comes out tasting the same way every time.

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His mind is not for rent to any God or government.

It never tastes as good as this:

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favrefan said:"Chris Coghlan isn't gonna pay your rent, Jimmy."

Oh, bullshit, jimmy. You should stop by my club one of these days. I'll show you what Dago cooking is really about.

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His mind is not for rent to any God or government.

I know it's sacrilege for a full-blooded Italian to say that,but I've had both in my lifetime plenty of times and the Ragu/Prego jarred stuff usually wins out.

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favrefan said:"Chris Coghlan isn't gonna pay your rent, Jimmy."

Add a piece of chocolate.

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@ Mike

Jimmy, you must be my father. You are exactly the same people. And his name is Jim!

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Lose the celery but add finely shredded carrots like Newper said then you're on the trolley.

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Power is always in the hands of the masses of men. What oppresses the masses is their own ignorance, their own short-sighted selfishness.
- Henry George

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Good people drink good beer - Hunter S. Thompson

<º)))><

Waiting for the time when I can finally say
That this has all been wonderful, but now I'm on my way

Jimmy dropped a lot of truth in this thread.

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Rick Hahn is the best GM in baseball.

Am making gravy (sauce) for a party tomorrow and did the onion and garlic as you suggested. Added it to the Italian Sausage and Italian style ground turkey. Did the rest of the seasoning and used cinnamon instead of sugar....splendid...

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An unjust law is no law at all--St. Augustine of Hippo

Cause tried and true
I see the light in you
Oh, can you dig in my soul?
Could you smell my whole...
life?--Gener and Deaner

Once I tried my fiancée's homemade, I never went back to the jarred crap. It's easy and tastes way better.

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-- source

I don't like carrots in my sauce.

I keep a pretty simple recipe like JORR, but a few additional things. I roast garlic cloves first, I think about 35 minutes in a pan with olive oil, salt and pepper. Then I chop the cloves up very finely. Onions and some red pepper sauteed. Finally, I add the rind from a Parmesan cheese block. I mix a can of tomato paste to three cans of plum tomatos finely chopped. Might be some other stuff in there depending on what I have around the house.

Also, if you want to be a dago, call it gravy. It won't make the sauce any better, but I think it makes people think you know what you are doing.

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I assume the ground beef is for meatballs or is this for a meat sauce? This looks like chili.

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It's not chili because there are no chili peppers or chili powder in it. It's the one we like, you don't have to eat it if you don't want. I've done the gravy with necks, meatbones, and spare ribs and I don't like it. The flavor is fine but the texture is off.

You can use all sausage in this one, you can add wine or broth, you can add whole sausages, meatballs, or braciole. Feel free to post your authentic Sunday gravy unless it's one of those big family secrets. It essentially has the components of the recipes I've been given but it's deconstructed to a sauce which is what was asked for. The gravy is more of a ragu.

Hardly. Gravy is what italians who feel they need more "cred" say but actually they sound like idiots. At best, Italian Americans from certain cities call it gravy (not Chicago).

http://www.brooklynpaper.com/stories/37 ... 37_12.html

http://www.slate.com/blogs/lexicon_vall ... cs_of.html

http://bostoniano.info/northendspirit/e ... avy-sauce/

http://www.hardcoreitalians.com/blog/th ... y-or-sauce

And by definition, Hoffy, if your sauce has NO meat in it it cannot possibly be a gravy.

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Rick Hahn is the best GM in baseball.

Sorry, not really. Sometimes I'll put it in a cream sauce when I make crepes but that's about it. I don't know what to do with it. I'll use marsala sometimes but again I don't have a lot of uses for it. It's something I'd like to look into more but haven't had the time. I think it's called Florio. It's cheap but pretty good.

IMU the linguist chiming in again with his expertise.

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His mind is not for rent to any God or government.

Sorry, poseurs.

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Rick Hahn is the best GM in baseball.

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"This is Chicago, my friend. Anything can happen."

green peppers for trinity or gtfo

Finally! Someone who knows what he's talking about!
In our family we called it "sugo."
People who call sugo "gravy" are the same kind of poseurs who call a pizza a "pie!"

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Host of the weekly "We Fish ASA" podcast
Weekly columnist for the Northwest Herald
Bi-monthly columnist for Illinois Outdoor News magazine
Former host of The Outdoors Experience on WIND and The Great Outdoors on CLTV
http://www.wefishasa.com

Management, I'd like to place a call to your Internal Affairs Division.

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O judgment! Thou art fled to brutish beasts,
And men have lost their reason.

I have a few recipes that use sherry. Used it in the sauce for Chicken Picatta that I made last night. I also put it in my mushroom cream sauce that I like to put on ravioli. Interesting change from red sauce.

I get my sherry at Binny's. Buy the dry, not the cream. No need to buy the expensive stuff for cooking.

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Everyday when the sun goes down, I get with my friends, I begin to clown.
Now I don't care what the people are thinkin'. I ain't drunk, I'm jus' drinkin'!
-Albert King