GRANDMA'S SUNDAY SAUCE
Sunday sauce with ribs and sausages or meatballs.
Provided by KelseyS
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h45m
Yield 8
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons oil in a pot and cook pork ribs until browned, about 5 minutes. Transfer to a plate. Cook sausages until browned, about 5 minutes. Transfer to the same plate as the ribs.
- Drain off some of the excess fat. Reduce heat to medium-low and pour in remaining olive oil. Add onion and 1/2 teaspoon salt; cook and stir until translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute; make sure not to burn. Pour in 1/2 of the red wine and scrape up any browned bits off the bottom of the pan.
- Add tomato paste, oregano, and red pepper flakes. Stir until paste starts to darken, about 2 minutes. Stir in remaining red wine and water.
- Add tomatoes and their juices, crushing by hand as you add them to the pot. Season with basil, remaining salt, and pepper. Bring to a boil; reduce heat to a low simmer. Taste and add sugar if sauce is too acidic.
- Return ribs to the pot. Simmer, partially covered, adding more liquid if needed, for at least 2 hours. Add sausages back to the pot for the last 45 minutes of cooking. Add fresh basil during the last 15 minutes of cooking. Discard bones before serving.
Nutrition Facts : Calories 375.6 calories, Carbohydrate 13.8 g, Cholesterol 56.7 mg, Fat 27.5 g, Fiber 2.9 g, Protein 18.3 g, SaturatedFat 8.2 g, Sodium 1313.3 mg, Sugar 6.6 g
GRANDMAS BEEF STEW
This is my updated, documented version of my grandma's delicious beef stew - care packages of it kept me going through cold Ottawa winters in university and always was a source of comfort. Now I'm attempting to return the favour! It really is a "throw in whatever you have" recipe, so have fun with it.
Provided by YummySmellsca
Categories Stew
Time 8h
Yield 4 quarts, 8-10 serving(s)
Number Of Ingredients 28
Steps:
- Cube the steak and season well with salt and pepper.
- Heat 1 tbsp of oil in a large, heavy pot (I used enameled cast iron).
- Add the steak and brown on all sides. Remove to a plate.
- Add the remaining olive oil and bring back to temperature, then add the onion, carrots, celery, mushrooms and peppers.
- Cook, stirring, for about 15 minutes, until they begin to soften.
- Add the cauliflower, beans, garlic, fresh tomatoes, corn and potatoes and stir inches.
- Pour in the diced tomatoes and broth and stir in the salt, cocoa, allspice, cumin, thyme, paprika, Worcestershire, soy sauce, ketchup and tomato paste.
- Bring to a boil, then reduce heat to a simmer and add back the beef.
- Partially cover and cook, stirring every hour or so, for 3 hours.
- Cover the pot completely and cook, stirring every hour or so, for 3 hours.
- Stir in the peas and Veloutine, bring back to a boil and cook until thickened.
- Taste and add salt and pepper as needed.
GRANDMA'S HOT FUDGE SAUCE
Grandma used to make this on Sunday nights, it is the best! Even if you are usually not a big chocolate lover, you will LOVE this.
Provided by bonjourmn
Categories Sauces
Time 15m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Heat medium sized sauce pan at medium heat.
- Put chocolate and butter into the pan, melt.
- Mix sugar into butter and chocolate mixture.
- In a separate bowl, beat eggs with a few tablespoons of milk.
- Stir egg mixture into chocolate sauce as fast as you can!
- Don't take too long because the eggs will scramble-mixing half of the egg mixture in at a time makes it easier.
- Add enough milk to dissolve the sugar and make a smooth sauce.
- Use more than called for, if necessary.
- Add salt and vanilla.
- Enjoy!
- Store left overs in the fridge for up to a week.
- You may be tempted to eat it out of the jar!
GRANDMA'S SUNDAY GRAVY
WHERE IT ALL BEGAN
Provided by Ellen Schenker
Number Of Ingredients 9
Steps:
- 1. Make the meatballs according to the directions and set aside. In a large heavy bottom pot put in olive oil. Brown the sausages on all sides and remove. Saute onion till soft and add garlic. Add tomato paste and let cook for one minute. Add tomatoes, sausages, meatballs, basil and a sprinkle of salt and pepper. Bring to a boil and reduce heat and simmer for 2-3 hours covered. Make sure you keep stirring to make sure the bottom does not burn. When you have it simmering, stir occasionally to make sure it is not burning.
- 2. When you make gravy it is very important that you use a pot that has a thick, heavy bottom. This prevents it from burning.
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