Red Sauceitalian Gravy Food

AUTHENTIC ITALIAN AMERICAN MARINARA SAUCE/ RED GRAVY

Steps:

• Rough chop onion and garlic.
• Heat up a large pan on medium heat.
• Pour in all of olive oil.
• Dump in onion and sauté until soft.
• Add garlic, bay leaf, oregano, salt and pepper.
• Stir all together into a mess and continue to cook, if it seems to hot, turn down the heat, you don't want to burn anything.
• Once everything is well mixed and cooked, turn up the heat for about 1 minute. I tell you to do this as you are about to add the balsamic vinegar to "deglaze" and you will want the pan hot.
• Add balsamic, stir quickly while hot steam rises. the vapors should make you eyes water, and nose run, so be careful to remain hygienic. when vapors stop remove from heat.
• Open all the cans of crushed tomato.
• Stir in one can at a time with wooden spoon or rubber spatula.
• Once all cans are in, stir well again so you don't see any oil on the top of sauce. return to heat. Cook on low heat uncovered, stirring whenever you walk into the kitchen for some other reason. You don't need to stir it every hour, but do it whenever you get around to it. although you do need to stir it from time to time.
• Cook for at least five hours. If you want to do this while you go to work, you can transfer everything to a crock pot, but you must start in a big metal pot. Your choice.
• Serve over your favorite pasta, or use to cook my meatball recipe, which is highly recommended ( look at the reviews). doing my meatballs is particularly easy if you have transferred gravy to a crock pot, but if you do you may need to remove some sauce to fit the balls in the sauce.
• Freeze left over sauce, just pour cooled sauce in zip-lock bags and throw in freezer.

ITALIAN GRAVY

Steps:

• Cover the bottom of a 10 quart pot with olive oil and set over medium heat. Add short ribs, oxtails, country style spare ribs and beef neck bone and brown them with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon granulated onion, and 1 teaspoon garlic powder. Cook until both sides of meat are browned. Remove meat to a bowl and set aside. In the same pan add the sausage and ground beef. When ground meats are cooked through, drain grease and oil from pan. If there are any large pieces of the ground meats, break them up or pulse in a food processor. Add to bowl with other meats, set aside. Pour 1/4 cup olive oil into pot and saute onions, Italian parsley, garlic, shallots, jalapeno peppers, and pesto. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, 1/2 teaspoon granulated garlic and 1/2 teaspoon granulated onion. When onions are limp, add all of the reserved meats. Over medium heat, add 2 cups red wine. While this mixture is cooking, in a separate saute pan, add 1/4 cup olive oil and over medium heat saute mushrooms. Raise heat to medium high and add 1/4 teaspoon salt, 1/2 granulated garlic, 1/2 teaspoon sugar. When mushrooms are browned add them to meats along with the tomato puree, tomato sauce and stock. In a food processor pulse stewed tomatoes with tomato paste until smooth and add them to the pot. Add allspice, Italian seasoning, 2 tablespoons sugar, 1 tablespoon salt, 1 teaspoon granulated garlic, 1 teaspoon granulated onion. The gravy must cover the meat and come close to the top of the pot. Reduce heat to the lowest simmer and cook uncovered for approximately 4 to 5 hours. Stir occasionally to keep from sticking to the bottom of the pan. When meat on oxtail is tender, take all of the whole meats out of the pot, leaving the ground meats in. To complete gravy, add 1 tablespoon granulated garlic, fresh basil and cream sherry. Serve the meat with gravy and pasta. Remove the rest of the gravy from the heat and let cool for 2 hours at room temperature then divide into pint containers and freeze.

HOMEMADE ITALIAN RED SAUCE

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes.
• Reduce heat to medium-low. Add water, crushed tomatoes, tomato paste, basil, baking soda, and sugar; season with salt and pepper. Stir mixture, bring to a simmer, and cook until the sauce is thickened, about 2 hours.

ITALIAN RED SAUCE AKA RED GRAVY OR SPAGHETTI SAUCE

Steps:

• Place olive oil in a large soup pot.
• Add garlic and simmer about one minute, do not let it brown.
• Put tomatoes in blender and blend briefly to smooth out the tomatoes.
• Then add to garlic.
• Cut Italian ham in chunks.
• When I order this from the Deli, I have them cut it in 1/2 lb slab.
• Add basil and crushed red pepper flakes.
• Let simmer about 6 hours.
• I always check the richness of the sauce by putting a spoonful in a clean bowl, let it sit for about 5 minutes and if water is seperating from the sauce, continue to simmer.

RED SAUCE/ITALIAN GRAVY

Steps:

• Heat a large pan or pot (if you have a Dutch oven it works best) over medium heat. Pour the olive oil in slightly heated pan. Once it starts to simmer add the chopped onion. Cook for about 2-3 minutes, stirring occasionally. Don’t let the onions get brown, just softened. Now, add the garlic and cook for another 2 minutes. Again, don’t let the garlic brown just fragrant.
• **if not using meat skip this paragraph**
• Once it is fragrant, if using meat add it and turn up heat to high. Break up any large clumps of meat while stirring. Add salt and pepper to taste. Cook until it is no large pink but not brown yet, about 4-5 minutes. Now stir in heavy cream. Allow it to simmer and thicken until most of the water from the cream is gone (evaporated). Continue with next paragraph.
• Once it is fragrant, add the can of pureed tomatoes and the can of crushed tomatoes. Stir until mixture is even. Add oregano, basil, parsley, and salt and pepper if you didn’t use meat. Bring to a simmer, after large bubbles begin to form lower heat to low and cook for a few minutes.

SUNDAY SAUCE

Steps:

• Season the pork shoulder all over with salt and pepper. In a large Dutch oven, heat 2 tablespoons oil over medium high. Working in batches if necessary, cook the pork until browned on two sides, 8 to 10 minutes total, adding more oil if the pan looks dry. Transfer pieces to a bowl as they finish. Add the sausages to the pot and cook until browned, 4 to 6 minutes total. Transfer to the bowl.
• Reduce the heat to medium-low. Add the remaining 2 tablespoons oil, if needed, and the onion and garlic. Season with salt and pepper, and cook until softened, 2 to 4 minutes. Add the red wine, stir, scrape up the browned bits on the bottom of the pan and cook until the wine is nearly evaporated, 2 to 4 minutes.
• Add the tomatoes and basil, then fill one of the 28-ounce cans with water. (You'll use it in a second.) Return the pork shoulder and sausages to the pot, along with any accumulated juices in the bowl. Nudge them around so they are submerged. Add the meatballs on top, then add enough water from the can to cover the meat. (There's no need to stir.) Partly cover the pot, bring to a simmer over medium-high heat, then reduce heat to a gentle simmer and cook, stirring occasionally, until the pork shoulder falls apart when shredded with a fork, 2 to 2½ hours.
• When you're ready to eat, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package instructions until al dente. While the pasta cooks, slice the sausage and shred the pork shoulder. Transfer to a platter along with the meatballs and a few spoonfuls of sauce. Reserve ½ cup pasta water, then drain and add the pasta to the pot of sauce. Over medium heat, toss the pasta with the sauce, adding pasta water as needed until the sauce clings to the pasta.
• Divide pasta between bowls, then top with a bit of each meat. Pass the Parmesan and platter of meat at the table.

HOMEMADE ITALIAN RED GRAVY

Steps:

• Cook meatballs in 2 tbsp olive oil, set them aside, keep leftover oil.
• Add remaining olive oil to left over oil from meatballs.
• Sautee onion for 5 minutes on medium heat.
• Add pork and veal neck bones, continue cooking for 3 minutes.
• Add garlic and continue cooking for 2 minutes.
• Stir in cans of tomatoes one at a time, wine, herbs, salt and pepper.
• Cook on medium-high until the sauce boils, then reduce heat to medium-low and simmer for 2 hours, stirring frequently.
• Add cheese and meatballs and continue simmering for another 2 hours, stirring frequently.
• Remove and discard neck bones and bay leaves.
• Adjust seasoning to taste.