Title: Gravy
Post by: Renee on March 13, 2016, 09:37:58 AM
Post by: Renee on March 13, 2016, 09:37:58 AM
1/2 cup extra-virgin olive oil
8 cloves fresh garlic, minced
1 medium onion, diced
4 fresh Italian sausages, casings removed
One 28-ounce can San Marzano tomatoes, crushed by hand
One 28-ounce can tomato puree
One 28-ounce can tomato sauce
One 8-ounce can tomato paste
1 cup fresh basil, chopped
1 cup fresh parsley, chopped
1 cup red wine..a Shiraz, a Penot Noir, a dry Marsala or even a shitty Merlot will do depending on the taste you are looking for.
1 1/2 tablespoons freshly ground black pepper
1 tablespoon salt (usually kosher)
1 tablespoon of sugar.
Heat the oil in a large pot over medium-high heat. Add the garlic, sausages and onions and brown them lightly
Add the San Marzano tomatoes (crush them in your hand, it's messy) and 1/2 can water, bring to a simmer. Add the tomato puree, 1/2 can of water and simmer again. Repeat with the tomato sauce, again adding 1/2 can of water and bring the sauce to a simmer. (If you want thicker sauce add less water) Add tomato paste sir and cook until the paste is melted.
Add the basil, parsley, red wine, pepper, salt and sugar into the pot and stir. Simmer for 3 to 4 hours. Stir every 20 minutes minimum. Refrigerate for 24 hours, sauce is always better the next day.
I use this for the basis of all my pasta dishes that call for red sauce. Again you will have to experiment. I've been doing this for years and I still get different outcomes.
Title: Re: Gravy
Post by: Twenty Dollars on March 13, 2016, 10:10:23 AM
Post by: Twenty Dollars on March 13, 2016, 10:10:23 AM
Title: Re: Gravy
Post by: RW on March 13, 2016, 10:37:29 AM
Post by: RW on March 13, 2016, 10:37:29 AM
Title: Re: Gravy
Post by: Renee on March 13, 2016, 11:03:50 AM
Post by: Renee on March 13, 2016, 11:03:50 AM
Actually that sounds pretty good. You need to skip the sausage tho.Quote from: "Twenty Dollars"
Idiot, it's the pork that creates the underlying flavor that is key to the sauce.
You need to "skip" the coments because you are a fucking moron.
Title: Re: Gravy
Post by: RW on March 13, 2016, 11:19:51 AM
Post by: RW on March 13, 2016, 11:19:51 AM
1 small sweet onion
4-5 cloves garlic whole
1 can San Marzano whole tomatoes (I use Passata in a pinch)
5-6 large fresh sweet basil leaves
Salt and pepper to taste
Sugar to taste
I dice the onion and peel the garlic leaving the cloves whole and fry in olive oil on medium-low heat. The key is caramelizing the onions until they are sweet but not "browning" them. They should be soft. Then I add the can of tomatoes, crushing the whole tomatoes as they come out of the can. I let that simmer for a good 30 minutes. I taste it at that point and season with salt, pepper and even sugar.
Now you probably think I'm nuts with the sugar but tomatoes can be rather acidic. To counter that, you can use a LITTLE BIT of white sugar to take the edge off. I add a couple pinches until it just cuts the acidity. If you use too much, the sauce is sweet and kind of gross.
After seasoning to taste, I make a decision. Do I keep all, some or none of the garlic in the sauce. If you are to follow the original "recipe", you take it all out. If you're life me and live garlic, you leave it all in. I take my stick blender to the pan and blend everything at this point. It's not necessary but I like it smooth.
Just before you are going to serve the sauce, chop up the basil. Don't mutilate the stuff. It's fine to be in strips. Add it to the sauce and leave it for another couple minutes.
Add to pasta and serve.
Title: Re: Gravy
Post by: Twenty Dollars on March 13, 2016, 11:22:10 AM
Post by: Twenty Dollars on March 13, 2016, 11:22:10 AM
Actually that sounds pretty good. You need to skip the sausage tho.Quote from: "Twenty Dollars"
Idiot, it's the pork that creates the underlying flavor that is key to the sauce.
You need to "skip" the coments because you are a fucking moron.:laugh3:
Yes I know this fact. Flavor. Do you need the calories? I'm a moron? Your fat. Tit for tat.
Title: Re: Gravy
Post by: Twenty Dollars on March 13, 2016, 11:26:42 AM
Post by: Twenty Dollars on March 13, 2016, 11:26:42 AM
Title: Re: Gravy
Post by: Renee on March 13, 2016, 11:32:36 AM
Post by: Renee on March 13, 2016, 11:32:36 AM
Mine is fairly similar:Quote from: "RW"
1 small sweet onion
4-5 cloves garlic whole
1 can San Marzano whole tomatoes (I use Passata in a pinch)
5-6 large fresh sweet basil leaves
Salt and pepper to taste
Sugar to taste
I dice the onion and peel the garlic leaving the cloves whole and fry in olive oil on medium-low heat. The key is caramelizing the onions until they are sweet but not "browning" them. They should be soft. Then I add the can of tomatoes, crushing the whole tomatoes as they come out of the can. I let that simmer for a good 30 minutes. I taste it at that point and season with salt, pepper and even sugar.
Now you probably think I'm nuts with the sugar but tomatoes can be rather acidic. To counter that, you can use a LITTLE BIT of white sugar to take the edge off. I add a couple pinches until it just cuts the acidity. If you use too much, the sauce is sweet and kind of gross.
After seasoning to taste, I make a decision. Do I keep all, some or none of the garlic in the sauce. If you are to follow the original "recipe", you take it all out. If you're life me and live garlic, you leave it all in. I take my stick blender to the pan and blend everything at this point. It's not necessary but I like it smooth.
Just before you are going to serve the sauce, chop up the basil. Don't mutilate the stuff. It's fine to be in strips. Add it to the sauce and leave it for another couple minutes.
Add to pasta and serve.
Thanks for mentioning the sugar. I put sugar into my directions but completely left it out of the ingredients.....! My blonde roots are showing.
Title: Re: Gravy
Post by: Renee on March 13, 2016, 11:42:59 AM
Post by: Renee on March 13, 2016, 11:42:59 AM
Actually that sounds pretty good. You need to skip the sausage tho.Quote from: "Twenty Dollars"
Idiot, it's the pork that creates the underlying flavor that is key to the sauce.
You need to "skip" the coments because you are a fucking moron.:laugh3:
Yes I know this fact. Flavor. Do you need the calories? I'm a moron? Your fat. Tit for tat.
You keep laboring under the idea that calling me fat is some kind of attrocious insult. Do you think you are the first to call me that? Do you think it bothers me when it comes from a stranger like you....a sun baked piece of dog shit with the IQ of a floor lamp?
Truthfully I'd much rather be fat than stupid. Being considered stupid here or in real life is about as degrading as it gets. Sucks to be you, no wonder you enjoy living in a third world banana republic were on average the natives don't make it past the 6th grade. You must look like a mental giant with you 9th grade education.
And before you rattle off your canned "assumption" bullshit, be advised that I am basing your abject stupidity on the history of your posts. No assumptions here, just observation.
Title: Re: Gravy
Post by: Twenty Dollars on March 13, 2016, 11:50:23 AM
Post by: Twenty Dollars on March 13, 2016, 11:50:23 AM
To me it's sad to see a young women struggling with weight issues. Most of the time it has to do with self control. Don't you agree?
Title: Re: Gravy
Post by: Anonymous on March 13, 2016, 12:35:52 PM
Post by: Anonymous on March 13, 2016, 12:35:52 PM
As promised, Fash....this is my basic sauce. I use this as the starting point for most of my Italian recipes. Don't hold me to some of the amounts as I usually eyeball it. You will have to experiment a little to fine tune it.Quote from: "Renee"
This is awesome Renee. I love a good pasta, but as a bachelor I don't make my own. I would like to give this a try though.
What are San Marzano tomatoes?
Title: Re: Gravy
Post by: Renee on March 13, 2016, 12:45:30 PM
Post by: Renee on March 13, 2016, 12:45:30 PM
As promised, Fash....this is my basic sauce. I use this as the starting point for most of my Italian recipes. Don't hold me to some of the amounts as I usually eyeball it. You will have to experiment a little to fine tune it.Quote from: "Renee"
This is awesome Renee. I love a good pasta, but as a bachelor I don't make my own. I would like to give this a try though.
What are San Marzano tomatoes?
They are a type of heirloom tomato that is long a thin. They are thicker, have less acid and a stronger tomato taste.
Title: Re: Gravy
Post by: Anonymous on March 13, 2016, 12:49:46 PM
Post by: Anonymous on March 13, 2016, 12:49:46 PM
As promised, Fash....this is my basic sauce. I use this as the starting point for most of my Italian recipes. Don't hold me to some of the amounts as I usually eyeball it. You will have to experiment a little to fine tune it.Quote from: "Renee"
This is awesome Renee. I love a good pasta, but as a bachelor I don't make my own. I would like to give this a try though.
What are San Marzano tomatoes?
They are a type of heirloom tomato that is long a thin. They are thicker, have less acid and a stronger tomato taste.(//%3C/s%3E%3CURL%20url=%22http://img.dooyoo.de/DE_DE/orig/2/3/5/2/9/2352963.jpg%22%3Ehttp://img.dooyoo.de/DE_DE/orig/2/3/5/2/9/2352963.jpg%3C/URL%3E%3Ce%3E)(//%3C/s%3E%3CURL%20url=%22http://www.cookinghow.com/wp-content/uploads/2010/05/cento.jpg%22%3E%3CLINK_TEXT%20text=%22http://www.cookinghow.com/wp-content/up%20...%20/cento.jpg%22%3Ehttp://www.cookinghow.com/wp-content/uploads/2010/05/cento.jpg%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
They look like roma tomatoes.
Title: Re: Gravy
Post by: RW on March 13, 2016, 12:51:04 PM
Post by: RW on March 13, 2016, 12:51:04 PM
Mine is fairly similar:Quote from: "RW"
1 small sweet onion
4-5 cloves garlic whole
1 can San Marzano whole tomatoes (I use Passata in a pinch)
5-6 large fresh sweet basil leaves
Salt and pepper to taste
Sugar to taste
I dice the onion and peel the garlic leaving the cloves whole and fry in olive oil on medium-low heat. The key is caramelizing the onions until they are sweet but not "browning" them. They should be soft. Then I add the can of tomatoes, crushing the whole tomatoes as they come out of the can. I let that simmer for a good 30 minutes. I taste it at that point and season with salt, pepper and even sugar.
Now you probably think I'm nuts with the sugar but tomatoes can be rather acidic. To counter that, you can use a LITTLE BIT of white sugar to take the edge off. I add a couple pinches until it just cuts the acidity. If you use too much, the sauce is sweet and kind of gross.
After seasoning to taste, I make a decision. Do I keep all, some or none of the garlic in the sauce. If you are to follow the original "recipe", you take it all out. If you're life me and live garlic, you leave it all in. I take my stick blender to the pan and blend everything at this point. It's not necessary but I like it smooth.
Just before you are going to serve the sauce, chop up the basil. Don't mutilate the stuff. It's fine to be in strips. Add it to the sauce and leave it for another couple minutes.
Add to pasta and serve.
Thanks for mentioning the sugar. I put sugar into my directions but completely left it out of the ingredients.....! My blonde roots are showing.:laugh3:
I find it funny how similar our recipes are, including the tomato type. I add meats and other veggies to mine as well but that's my base pomodoro. I can say I've never added wine though.
Title: Re: Gravy
Post by: Anonymous on March 13, 2016, 12:53:31 PM
Post by: Anonymous on March 13, 2016, 12:53:31 PM
Title: Re: Gravy
Post by: RW on March 13, 2016, 12:53:52 PM
Post by: RW on March 13, 2016, 12:53:52 PM
As promised, Fash....this is my basic sauce. I use this as the starting point for most of my Italian recipes. Don't hold me to some of the amounts as I usually eyeball it. You will have to experiment a little to fine tune it.Quote from: "Renee"
This is awesome Renee. I love a good pasta, but as a bachelor I don't make my own. I would like to give this a try though.
What are San Marzano tomatoes?
They are a type of heirloom tomato that is long a thin. They are thicker, have less acid and a stronger tomato taste.(//%3C/s%3E%3CURL%20url=%22http://img.dooyoo.de/DE_DE/orig/2/3/5/2/9/2352963.jpg%22%3Ehttp://img.dooyoo.de/DE_DE/orig/2/3/5/2/9/2352963.jpg%3C/URL%3E%3Ce%3E)(//%3C/s%3E%3CURL%20url=%22http://www.cookinghow.com/wp-content/uploads/2010/05/cento.jpg%22%3E%3CLINK_TEXT%20text=%22http://www.cookinghow.com/wp-content/up%20...%20/cento.jpg%22%3Ehttp://www.cookinghow.com/wp-content/uploads/2010/05/cento.jpg%3C/LINK_TEXT%3E%3C/URL%3E%3Ce%3E)
They look like roma tomatoes.
They are a type of Roma (plum) tomato. They are known for being sweeter, less acidic and have fewer seeds.
They are also a bit more expensive than regular romas, which you can use in these recipes as well.
Title: Re: Gravy
Post by: RW on March 13, 2016, 12:54:38 PM
Post by: RW on March 13, 2016, 12:54:38 PM
All this pasta talk makes me want to go to Sobeys and buy all the ingredients needed to make sauce.Quote from: "seoulbro"
Do eet! Get sweet onions ;)
Title: Re: Gravy
Post by: Anonymous on March 13, 2016, 12:56:13 PM
Post by: Anonymous on March 13, 2016, 12:56:13 PM
All this pasta talk makes me want to go to Sobeys and buy all the ingredients needed to make sauce.Quote from: "seoulbro"
Do eet! Get sweet onions ;)
My girlfriend won't believe me when I tell her I'm making pasta.
Title: Re: Gravy
Post by: RW on March 13, 2016, 01:39:26 PM
Post by: RW on March 13, 2016, 01:39:26 PM
All this pasta talk makes me want to go to Sobeys and buy all the ingredients needed to make sauce.Quote from: "seoulbro"
Do eet! Get sweet onions ;)
My girlfriend won't believe me when I tell her I'm making pasta.:laugh3:
Even more reason to do it! Hahaha
Title: Re: Gravy
Post by: Renee on March 13, 2016, 02:20:42 PM
Post by: Renee on March 13, 2016, 02:20:42 PM
Mine is fairly similar:Quote from: "RW"
1 small sweet onion
4-5 cloves garlic whole
1 can San Marzano whole tomatoes (I use Passata in a pinch)
5-6 large fresh sweet basil leaves
Salt and pepper to taste
Sugar to taste
I dice the onion and peel the garlic leaving the cloves whole and fry in olive oil on medium-low heat. The key is caramelizing the onions until they are sweet but not "browning" them. They should be soft. Then I add the can of tomatoes, crushing the whole tomatoes as they come out of the can. I let that simmer for a good 30 minutes. I taste it at that point and season with salt, pepper and even sugar.
Now you probably think I'm nuts with the sugar but tomatoes can be rather acidic. To counter that, you can use a LITTLE BIT of white sugar to take the edge off. I add a couple pinches until it just cuts the acidity. If you use too much, the sauce is sweet and kind of gross.
After seasoning to taste, I make a decision. Do I keep all, some or none of the garlic in the sauce. If you are to follow the original "recipe", you take it all out. If you're life me and live garlic, you leave it all in. I take my stick blender to the pan and blend everything at this point. It's not necessary but I like it smooth.
Just before you are going to serve the sauce, chop up the basil. Don't mutilate the stuff. It's fine to be in strips. Add it to the sauce and leave it for another couple minutes.
Add to pasta and serve.
Thanks for mentioning the sugar. I put sugar into my directions but completely left it out of the ingredients.....! My blonde roots are showing.:laugh3:
I find it funny how similar our recipes are, including the tomato type. I add meats and other veggies to mine as well but that's my base pomodoro. I can say I've never added wine though.
I'm really not surprised that they are similar. The ingredients we both listed are the basics. IMHO If you aren't using basil, garlic, onion, parsley, salt, sugar, you ain't doing it right.
As for wine....that's optional. In my family, red wine is a staple in sauce and I'd hazard a guess that it is in most old time Italian households. If you have ever watched "The Godfather" there is a scene where Clemenza is showing Michael Corleone how to make sause and he specifically tells him to add red wine.
Title: Re: Gravy
Post by: Anonymous on March 13, 2016, 03:40:26 PM
Post by: Anonymous on March 13, 2016, 03:40:26 PM
As promised, Fash....this is my basic sauce. I use this as the starting point for most of my Italian recipes. Don't hold me to some of the amounts as I usually eyeball it. You will have to experiment a little to fine tune it.Quote from: "Renee"
We have never made sauce from scratch using tomatoes. We buy jars of Ragu and add Italian seasoning, oregano, basil, garlic, onions, olives and ground beef. It's pretty good, but no doubt yours is better.
Title: Re: Gravy
Post by: priscilla1961 on March 13, 2016, 04:30:06 PM
Post by: priscilla1961 on March 13, 2016, 04:30:06 PM
As promised, Fash....this is my basic sauce. I use this as the starting point for most of my Italian recipes. Don't hold me to some of the amounts as I usually eyeball it. You will have to experiment a little to fine tune it.Quote from: "Renee"
Why you write gravy?
Title: Re: Gravy
Post by: Anonymous on March 13, 2016, 04:36:47 PM
Post by: Anonymous on March 13, 2016, 04:36:47 PM
As promised, Fash....this is my basic sauce. I use this as the starting point for most of my Italian recipes. Don't hold me to some of the amounts as I usually eyeball it. You will have to experiment a little to fine tune it.Quote from: "Renee"
Why you write gravy?
She's using slang I would say.
Title: Re: Gravy
Post by: RW on March 13, 2016, 04:43:15 PM
Post by: RW on March 13, 2016, 04:43:15 PM
Mine is fairly similar:Quote from: "RW"
1 small sweet onion
4-5 cloves garlic whole
1 can San Marzano whole tomatoes (I use Passata in a pinch)
5-6 large fresh sweet basil leaves
Salt and pepper to taste
Sugar to taste
I dice the onion and peel the garlic leaving the cloves whole and fry in olive oil on medium-low heat. The key is caramelizing the onions until they are sweet but not "browning" them. They should be soft. Then I add the can of tomatoes, crushing the whole tomatoes as they come out of the can. I let that simmer for a good 30 minutes. I taste it at that point and season with salt, pepper and even sugar.
Now you probably think I'm nuts with the sugar but tomatoes can be rather acidic. To counter that, you can use a LITTLE BIT of white sugar to take the edge off. I add a couple pinches until it just cuts the acidity. If you use too much, the sauce is sweet and kind of gross.
After seasoning to taste, I make a decision. Do I keep all, some or none of the garlic in the sauce. If you are to follow the original "recipe", you take it all out. If you're life me and live garlic, you leave it all in. I take my stick blender to the pan and blend everything at this point. It's not necessary but I like it smooth.
Just before you are going to serve the sauce, chop up the basil. Don't mutilate the stuff. It's fine to be in strips. Add it to the sauce and leave it for another couple minutes.
Add to pasta and serve.
Thanks for mentioning the sugar. I put sugar into my directions but completely left it out of the ingredients.....! My blonde roots are showing.:laugh3:
I find it funny how similar our recipes are, including the tomato type. I add meats and other veggies to mine as well but that's my base pomodoro. I can say I've never added wine though.
I'm really not surprised that they are similar. The ingredients we both listed are the basics. IMHO If you aren't using basil, garlic, onion, parsley, salt, sugar, you ain't doing it right.
As for wine....that's optional. In my family, red wine is a staple in sauce and I'd hazard a guess that it is in most old time Italian households. If you have ever watched "The Godfather" there is a scene where Clemenza is showing Michael Corleone how to make sause and he specifically tells him to add red wine.
I've actually never seen red wine used in a basic sauce. Could be regional. I also don't bother with parsley but it's good to add.
WTF is with adding oregano to pasta sauce!? BLECH! That's more of a Portuguese thing to do unless you're making pizza sauce.
It's also yummy to take a base sauce, add peppercino (chilli) flakes and a drained can of baby clams to make a delicious vongole (clam sauce).
Title: Re: Gravy
Post by: RW on March 13, 2016, 04:58:39 PM
Post by: RW on March 13, 2016, 04:58:39 PM
Put a big pot of water on to boil. Once boiling, add salt to the water. This is your only opportunity to season the pasta itself. The water should be salty enough to remind you of sea water. Cook your pasta of choice until
Once al dente, strain the pasta. DO NOT RINSE WITH WATER OR ADD OIL. Your sauce won't stick as well if you do.
The hardcore types put the pasta directly into the sauce pan and toss the sauce and pasta together. I put a bit of sauce in the bottom of a bowl, pour my pasta in, add more sauce and toss. This prevents the pasta from sticking. You can also add a bit of cheese to you tossing if you like. I put extra sauce in a bowl with a spoon and serve that along with the pasta.
If you aren't saucing your pasta right away, rinsing or tossing with a bit of oil may be your only way to prevent sticking.
Bon appetite!
Title: Re: Gravy
Post by: Anonymous on March 13, 2016, 06:39:44 PM
Post by: Anonymous on March 13, 2016, 06:39:44 PM
As promised, Fash....this is my basic sauce. I use this as the starting point for most of my Italian recipes. Don't hold me to some of the amounts as I usually eyeball it. You will have to experiment a little to fine tune it.Quote from: "Renee"
This is saved on memory stick..
But, I notice you don't use mushrooms Renee?
Title: Re: Gravy
Post by: Renee on March 13, 2016, 06:53:38 PM
Post by: Renee on March 13, 2016, 06:53:38 PM
As promised, Fash....this is my basic sauce. I use this as the starting point for most of my Italian recipes. Don't hold me to some of the amounts as I usually eyeball it. You will have to experiment a little to fine tune it.Quote from: "Renee"
This is saved on memory stick..
But, I notice you don't use mushrooms Renee?
Again, this is a baseic traditional sauce. You can experiment with as you like. As RW already posted you can add clams, or pepper flakes for heat. I sometimes add ground beef or veal. You can also delete the meat and add heavy cream, parmesan cheese and vodka for a decent ala vodka sauce.
Title: Re: Gravy
Post by: Renee on March 13, 2016, 06:57:08 PM
Post by: Renee on March 13, 2016, 06:57:08 PM
Okay so this is pasta sauce but how many of you know how to cook pasta properly?Quote from: "RW"
Put a big pot of water on to boil. Once boiling, add salt to the water. This is your only opportunity to season the pasta itself. The water should be salty enough to remind you of sea water. Cook your pasta of choice untilal dente(in Italian it translate "of the tooth" meaning it should still have a bit of a bite in the centre). Time differs based on the pasta.
Once al dente, strain the pasta. DO NOT RINSE WITH WATER OR ADD OIL. Your sauce won't stick as well if you do.
The hardcore types put the pasta directly into the sauce pan and toss the sauce and pasta together. I put a bit of sauce in the bottom of a bowl, pour my pasta in, add more sauce and toss. This prevents the pasta from sticking. You can also add a bit of cheese to you tossing if you like. I put extra sauce in a bowl with a spoon and serve that along with the pasta.
If you aren't saucing your pasta right away, rinsing or tossing with a bit of oil may be your only way to prevent sticking.
Bon appetite!
Also by not rinsing it leaves some risidual starch from the pasta water which makes for a creamer sauce.
Title: Re: Gravy
Post by: Anonymous on March 13, 2016, 07:01:27 PM
Post by: Anonymous on March 13, 2016, 07:01:27 PM
As promised, Fash....this is my basic sauce. I use this as the starting point for most of my Italian recipes. Don't hold me to some of the amounts as I usually eyeball it. You will have to experiment a little to fine tune it.Quote from: "Renee"
This is saved on memory stick..
But, I notice you don't use mushrooms Renee?
Again, this is a baseic traditional sauce. You can experiment with as you like. As RW already posted you can add clams, or pepper flakes for heat. I sometimes add ground beef or veal. You can also delete the meat and add heavy cream, parmesan cheese and vodka for a decent ala vodka sauce.:smiley_thumbs_up_yellow_ani:
Oh I see Renee.
Title: Re: Gravy
Post by: Renee on March 13, 2016, 07:32:13 PM
Post by: Renee on March 13, 2016, 07:32:13 PM
Combine in a bowl the parsley, bread crumbs, basil, salt, pepper, cheese, and red pepper. Mix well.
In a separate mixing bowl combine the eggs and milk. Beat the eggs until they are completely incorporated into the milk. Set aside and keep cold.
In a small frying pan heat the oil and garlic. Cook the garlic until it begins to brown. Remove from heat and let cool to around room temp.
Add the meat to the bowl with the dry ingredients. Mix until slightly incorporated.
Add the egg and milk, warm water and the garlic to the mixture. Mix until fully incorporated.
Preheat your oven to 350°F
Form your balls into the size of a baseball but not as big as a softball. (I like large meatballs. Small marble like meatballs are a joke) place the meatballs in a large baking dish. Make sure they are not touching each other or the sides of the dish. Bake until the internal temp of the meatballs are 165°F. This usually takes a little over an hour. (DO NOT OVERCOOK). You should come out with about 10 servings.
Once the meatballs come to temperature, put them on a platter pour your sauce on top and serve. You can garnish them with some grated cheese and fresh parsley if you like.
Theses are going to be big balls. It you can't eat big balls cut them in half or even quarters. To be honest, if I'm serving them with pasta, I usually split one with my daughter.
Enjoy
Title: Re: Gravy
Post by: Anonymous on March 13, 2016, 07:36:37 PM
Post by: Anonymous on March 13, 2016, 07:36:37 PM
Okay now that you have the sauce and the pasta you have to have meatballs.Quote from: "Renee"Directions
Combine in a bowl the parsley, bread crumbs, basil, salt, pepper, cheese, and red pepper. Mix well.
In a separate mixing bowl combine the eggs and milk. Beat the eggs until they are completely incorporated into the milk. Set aside and keep cold.
In a small frying pan heat the oil and garlic. Cook the garlic until it begins to brown. Remove from heat and let cool to around room temp.
Add the meat to the bowl with the dry ingredients. Mix until slightly incorporated.
Add the egg and milk, warm water and the garlic to the mixture. Mix until fully incorporated.
Preheat your oven to 350°F
Form your balls into the size of a baseball but not as big as a softball. (I like large meatballs. Small marble like meatballs are a joke) place the meatballs in a large baking dish. Make sure they are not touching each other or the sides of the dish. Bake until the internal temp of the meatballs are 165°F. This usually takes a little over an hour. (DO NOT OVERCOOK). You should come out with about 10 servings.
Once the meatballs come to temperature, put them on a platter pour your sauce on top and serve. You can garnish them with some grated cheese and fresh parsley if you like.
Theses are going to be big balls. It you can't eat big balls cut them in half or even quarters. To be honest, if I'm serving them with pasta, I usually split one with my daughter.
Enjoyac_biggrin
Pork and veal meatballs? I've only tried the beef variety.
Title: Re: Gravy
Post by: Renee on March 13, 2016, 07:39:29 PM
Post by: Renee on March 13, 2016, 07:39:29 PM
Okay now that you have the sauce and the pasta you have to have meatballs.Quote from: "Renee"Directions
Combine in a bowl the parsley, bread crumbs, basil, salt, pepper, cheese, and red pepper. Mix well.
In a separate mixing bowl combine the eggs and milk. Beat the eggs until they are completely incorporated into the milk. Set aside and keep cold.
In a small frying pan heat the oil and garlic. Cook the garlic until it begins to brown. Remove from heat and let cool to around room temp.
Add the meat to the bowl with the dry ingredients. Mix until slightly incorporated.
Add the egg and milk, warm water and the garlic to the mixture. Mix until fully incorporated.
Preheat your oven to 350°F
Form your balls into the size of a baseball but not as big as a softball. (I like large meatballs. Small marble like meatballs are a joke) place the meatballs in a large baking dish. Make sure they are not touching each other or the sides of the dish. Bake until the internal temp of the meatballs are 165°F. This usually takes a little over an hour. (DO NOT OVERCOOK). You should come out with about 10 servings.
Once the meatballs come to temperature, put them on a platter pour your sauce on top and serve. You can garnish them with some grated cheese and fresh parsley if you like.
Theses are going to be big balls. It you can't eat big balls cut them in half or even quarters. To be honest, if I'm serving them with pasta, I usually split one with my daughter.
Enjoyac_biggrin
Pork and veal meatballs? I've only tried the beef variety.
The pork and veal adds some complexity to the flavor. I find plain ground beef to be boring.
Title: Re: Gravy
Post by: Anonymous on March 13, 2016, 07:50:51 PM
Post by: Anonymous on March 13, 2016, 07:50:51 PM
Okay now that you have the sauce and the pasta you have to have meatballs.Quote from: "Renee"Directions
Combine in a bowl the parsley, bread crumbs, basil, salt, pepper, cheese, and red pepper. Mix well.
In a separate mixing bowl combine the eggs and milk. Beat the eggs until they are completely incorporated into the milk. Set aside and keep cold.
In a small frying pan heat the oil and garlic. Cook the garlic until it begins to brown. Remove from heat and let cool to around room temp.
Add the meat to the bowl with the dry ingredients. Mix until slightly incorporated.
Add the egg and milk, warm water and the garlic to the mixture. Mix until fully incorporated.
Preheat your oven to 350°F
Form your balls into the size of a baseball but not as big as a softball. (I like large meatballs. Small marble like meatballs are a joke) place the meatballs in a large baking dish. Make sure they are not touching each other or the sides of the dish. Bake until the internal temp of the meatballs are 165°F. This usually takes a little over an hour. (DO NOT OVERCOOK). You should come out with about 10 servings.
Once the meatballs come to temperature, put them on a platter pour your sauce on top and serve. You can garnish them with some grated cheese and fresh parsley if you like.
Theses are going to be big balls. It you can't eat big balls cut them in half or even quarters. To be honest, if I'm serving them with pasta, I usually split one with my daughter.
Enjoyac_biggrin
Pork and veal meatballs? I've only tried the beef variety.
The pork and veal adds some complexity to the flavor. I find plain ground beef to be boring.
I can't remember the last time we had veal in our house.
Title: Re: Gravy
Post by: Anonymous on March 13, 2016, 08:38:31 PM
Post by: Anonymous on March 13, 2016, 08:38:31 PM
Okay now that you have the sauce and the pasta you have to have meatballs.Quote from: "Renee"Directions
Combine in a bowl the parsley, bread crumbs, basil, salt, pepper, cheese, and red pepper. Mix well.
In a separate mixing bowl combine the eggs and milk. Beat the eggs until they are completely incorporated into the milk. Set aside and keep cold.
In a small frying pan heat the oil and garlic. Cook the garlic until it begins to brown. Remove from heat and let cool to around room temp.
Add the meat to the bowl with the dry ingredients. Mix until slightly incorporated.
Add the egg and milk, warm water and the garlic to the mixture. Mix until fully incorporated.
Preheat your oven to 350°F
Form your balls into the size of a baseball but not as big as a softball. (I like large meatballs. Small marble like meatballs are a joke) place the meatballs in a large baking dish. Make sure they are not touching each other or the sides of the dish. Bake until the internal temp of the meatballs are 165°F. This usually takes a little over an hour. (DO NOT OVERCOOK). You should come out with about 10 servings.
Once the meatballs come to temperature, put them on a platter pour your sauce on top and serve. You can garnish them with some grated cheese and fresh parsley if you like.
Theses are going to be big balls. It you can't eat big balls cut them in half or even quarters. To be honest, if I'm serving them with pasta, I usually split one with my daughter.
Enjoyac_biggrin
Those are some fancy meatballs Renee.
Title: Re: Gravy
Post by: Renee on March 13, 2016, 08:53:18 PM
Post by: Renee on March 13, 2016, 08:53:18 PM
Okay now that you have the sauce and the pasta you have to have meatballs.Quote from: "Renee"Directions
Combine in a bowl the parsley, bread crumbs, basil, salt, pepper, cheese, and red pepper. Mix well.
In a separate mixing bowl combine the eggs and milk. Beat the eggs until they are completely incorporated into the milk. Set aside and keep cold.
In a small frying pan heat the oil and garlic. Cook the garlic until it begins to brown. Remove from heat and let cool to around room temp.
Add the meat to the bowl with the dry ingredients. Mix until slightly incorporated.
Add the egg and milk, warm water and the garlic to the mixture. Mix until fully incorporated.
Preheat your oven to 350°F
Form your balls into the size of a baseball but not as big as a softball. (I like large meatballs. Small marble like meatballs are a joke) place the meatballs in a large baking dish. Make sure they are not touching each other or the sides of the dish. Bake until the internal temp of the meatballs are 165°F. This usually takes a little over an hour. (DO NOT OVERCOOK). You should come out with about 10 servings.
Once the meatballs come to temperature, put them on a platter pour your sauce on top and serve. You can garnish them with some grated cheese and fresh parsley if you like.
Theses are going to be big balls. It you can't eat big balls cut them in half or even quarters. To be honest, if I'm serving them with pasta, I usually split one with my daughter.
Enjoyac_biggrin
Those are some fancy meatballs Renee.
They're worth the work. Believe me.
Title: Re: Gravy
Post by: Anonymous on March 13, 2016, 08:55:54 PM
Post by: Anonymous on March 13, 2016, 08:55:54 PM
Okay now that you have the sauce and the pasta you have to have meatballs.Quote from: "Renee"Directions
Combine in a bowl the parsley, bread crumbs, basil, salt, pepper, cheese, and red pepper. Mix well.
In a separate mixing bowl combine the eggs and milk. Beat the eggs until they are completely incorporated into the milk. Set aside and keep cold.
In a small frying pan heat the oil and garlic. Cook the garlic until it begins to brown. Remove from heat and let cool to around room temp.
Add the meat to the bowl with the dry ingredients. Mix until slightly incorporated.
Add the egg and milk, warm water and the garlic to the mixture. Mix until fully incorporated.
Preheat your oven to 350°F
Form your balls into the size of a baseball but not as big as a softball. (I like large meatballs. Small marble like meatballs are a joke) place the meatballs in a large baking dish. Make sure they are not touching each other or the sides of the dish. Bake until the internal temp of the meatballs are 165°F. This usually takes a little over an hour. (DO NOT OVERCOOK). You should come out with about 10 servings.
Once the meatballs come to temperature, put them on a platter pour your sauce on top and serve. You can garnish them with some grated cheese and fresh parsley if you like.
Theses are going to be big balls. It you can't eat big balls cut them in half or even quarters. To be honest, if I'm serving them with pasta, I usually split one with my daughter.
Enjoyac_biggrin
Those are some fancy meatballs Renee.
They're worth the work. Believe me.
I'll bet they are. How often do you make pasta and meatballs?
Title: Re: Gravy
Post by: Bricktop on March 13, 2016, 08:59:03 PM
Post by: Bricktop on March 13, 2016, 08:59:03 PM
You left something off your recipe.
"Serves one".
You're welcome.
Title: Re: Gravy
Post by: Renee on March 13, 2016, 09:03:16 PM
Post by: Renee on March 13, 2016, 09:03:16 PM
Okay now that you have the sauce and the pasta you have to have meatballs.Quote from: "Renee"Directions
Combine in a bowl the parsley, bread crumbs, basil, salt, pepper, cheese, and red pepper. Mix well.
In a separate mixing bowl combine the eggs and milk. Beat the eggs until they are completely incorporated into the milk. Set aside and keep cold.
In a small frying pan heat the oil and garlic. Cook the garlic until it begins to brown. Remove from heat and let cool to around room temp.
Add the meat to the bowl with the dry ingredients. Mix until slightly incorporated.
Add the egg and milk, warm water and the garlic to the mixture. Mix until fully incorporated.
Preheat your oven to 350°F
Form your balls into the size of a baseball but not as big as a softball. (I like large meatballs. Small marble like meatballs are a joke) place the meatballs in a large baking dish. Make sure they are not touching each other or the sides of the dish. Bake until the internal temp of the meatballs are 165°F. This usually takes a little over an hour. (DO NOT OVERCOOK). You should come out with about 10 servings.
Once the meatballs come to temperature, put them on a platter pour your sauce on top and serve. You can garnish them with some grated cheese and fresh parsley if you like.
Theses are going to be big balls. It you can't eat big balls cut them in half or even quarters. To be honest, if I'm serving them with pasta, I usually split one with my daughter.
Enjoyac_biggrin
Those are some fancy meatballs Renee.
They're worth the work. Believe me.
I'll bet they are. How often do you make pasta and meatballs?
The nice thing about sauce is it freezes well.
Pasta....quite often. It's a quick dinner during the week.
Meatballs......maybe once a month on a Sunday and then as leftovers on the following Monday or Tuesday . They require some time and when you work and are running with kids there is no time.
Title: Re: Gravy
Post by: Renee on March 13, 2016, 09:15:57 PM
Post by: Renee on March 13, 2016, 09:15:57 PM
Hey, Renee.Quote from: "Mr Crowley"
You left something off your recipe.
"Serves one".
You're welcome.
If you read the fucking thing you would see that it serves 10.
Once again you are showing off your lack of wit and obsessive need to grab my leg and hump it like a fucking out of control horn dog.
Go away creep.
On a related note; this is why I never posted recipes before. Juvenile assholes like TD and the old corpse who cannot control themselves, ruin it because they think they have a right to belittle me because of how they precieve my appearance.
I should not be surprised by this anymore but I can't help but find it ll so tedious and pathetic.
Title: Re: Gravy
Post by: RW on March 13, 2016, 10:06:03 PM
Post by: RW on March 13, 2016, 10:06:03 PM
That's pretty much the same recipe I use for meatballs as well.
Title: Re: Gravy
Post by: Bricktop on March 14, 2016, 02:02:33 AM
Post by: Bricktop on March 14, 2016, 02:02:33 AM
Hey, Renee.Quote from: "Mr Crowley"
You left something off your recipe.
"Serves one".
You're welcome.
If you read the fucking thing you would see that it serves 10.
Once again you are showing off your lack of wit and obsessive need to grab my leg and hump it like a fucking out of control horn dog.acc_angry
Go away creep.
On a related note; this is why I never posted recipes before. Juvenile assholes like TD and the old corpse who cannot control themselves, ruin it because they think they have a right to belittle me because of how they precieve my appearance.
I should not be surprised by this anymore but I can't help but find it ll so tedious and pathetic.:sad:
American hypocrisy at its finest.
Spare us your wailing. You give as much as you get, if not more.
Title: Re: Gravy
Post by: Renee on March 14, 2016, 08:46:27 AM
Post by: Renee on March 14, 2016, 08:46:27 AM
Hey, Renee.Quote from: "Mr Crowley"
You left something off your recipe.
"Serves one".
You're welcome.
If you read the fucking thing you would see that it serves 10.
Once again you are showing off your lack of wit and obsessive need to grab my leg and hump it like a fucking out of control horn dog.acc_angry
Go away creep.
On a related note; this is why I never posted recipes before. Juvenile assholes like TD and the old corpse who cannot control themselves, ruin it because they think they have a right to belittle me because of how they precieve my appearance.
I should not be surprised by this anymore but I can't help but find it ll so tedious and pathetic.:sad:
American hypocrisy at its finest.
Spare us your wailing. You give as much as you get, if not more.
Fuck you, scumbag.
Title: Re: Gravy
Post by: Anonymous on March 14, 2016, 08:53:29 AM
Post by: Anonymous on March 14, 2016, 08:53:29 AM
Hey, Renee.Quote from: "Mr Crowley"
You left something off your recipe.
"Serves one".
You're welcome.
If you read the fucking thing you would see that it serves 10.
Once again you are showing off your lack of wit and obsessive need to grab my leg and hump it like a fucking out of control horn dog.acc_angry
Go away creep.
On a related note; this is why I never posted recipes before. Juvenile assholes like TD and the old corpse who cannot control themselves, ruin it because they think they have a right to belittle me because of how they precieve my appearance.
I should not be surprised by this anymore but I can't help but find it ll so tedious and pathetic.:sad:
American hypocrisy at its finest.
Spare us your wailing. You give as much as you get, if not more.
Fuck you, scumbag.
At first glance I thought Shen Li wrote this.
Title: Re: Gravy
Post by: Anonymous on March 14, 2016, 12:06:58 PM
Post by: Anonymous on March 14, 2016, 12:06:58 PM
Title: Re: Gravy
Post by: Renee on March 14, 2016, 12:12:45 PM
Post by: Renee on March 14, 2016, 12:12:45 PM
It was a lot of work and it was messy as hell. But my gosh was it worth it. There's lots in the freezer. Sauce all over the walls. I will get that tonight.Quote from: "seoulbro"
Title: Re: Gravy
Post by: RW on March 14, 2016, 12:13:44 PM
Post by: RW on March 14, 2016, 12:13:44 PM
It was a lot of work and it was messy as hell. But my gosh was it worth it. There's lots in the freezer. Sauce all over the walls. I will get that tonight.Quote from: "seoulbro"
Sounds like you did it right!
Title: Re: Gravy
Post by: Anonymous on March 14, 2016, 12:23:40 PM
Post by: Anonymous on March 14, 2016, 12:23:40 PM
It was a lot of work and it was messy as hell. But my gosh was it worth it. There's lots in the freezer. Sauce all over the walls. I will get that tonight.Quote from: "seoulbro"
Sounds like you did it right!
What's that old saying, if you want to make an omelette, you have to break a few eggs or something like that. It is very applicable to making good pasta.
Title: Re: Gravy
Post by: RW on March 14, 2016, 01:21:15 PM
Post by: RW on March 14, 2016, 01:21:15 PM
Title: Re: Gravy
Post by: Anonymous on March 14, 2016, 02:34:01 PM
Post by: Anonymous on March 14, 2016, 02:34:01 PM
It was a lot of work and it was messy as hell. But my goshQuote from: "seoulbro"was it worth it.There's lots in the freezer. Sauce all over the walls. I will get that tonight.
I'm happy it worked out for you Seoul.
Title: Re: Gravy
Post by: Bricktop on March 14, 2016, 05:51:38 PM
Post by: Bricktop on March 14, 2016, 05:51:38 PM
Hey, Renee.Quote from: "Mr Crowley"
You left something off your recipe.
"Serves one".
You're welcome.
If you read the fucking thing you would see that it serves 10.
Once again you are showing off your lack of wit and obsessive need to grab my leg and hump it like a fucking out of control horn dog.acc_angry
Go away creep.
On a related note; this is why I never posted recipes before. Juvenile assholes like TD and the old corpse who cannot control themselves, ruin it because they think they have a right to belittle me because of how they precieve my appearance.
I should not be surprised by this anymore but I can't help but find it ll so tedious and pathetic.:sad:
American hypocrisy at its finest.
Spare us your wailing. You give as much as you get, if not more.
Fuck you, scumbag.
You wish, trollop.
Title: Re: Gravy
Post by: Registered Guest on April 09, 2016, 04:14:26 AM
Post by: Registered Guest on April 09, 2016, 04:14:26 AM
Thank you for sharing.
I need to print this out and try it. Sure sounds delicious.
Best regards
Registered Guest.
Title: Re: Gravy
Post by: RW on April 09, 2016, 04:15:17 AM
Post by: RW on April 09, 2016, 04:15:17 AM
Nice to see you :)
Title: Re: Gravy
Post by: Registered Guest on April 09, 2016, 04:27:17 AM
Post by: Registered Guest on April 09, 2016, 04:27:17 AM
I hope you do RG!Quote from: "RW"
Nice to see you :)
Just finished printing out a few pages.
Now to see what I don't have on hand, probably most everything.
But a quick trip to Safeway, can fill the emptiness of ingredients in the pantry.
R.G.
Title: Re: Gravy
Post by: RW on April 09, 2016, 04:29:33 AM
Post by: RW on April 09, 2016, 04:29:33 AM
Title: Re: Gravy
Post by: Anonymous on April 09, 2016, 09:51:37 AM
Post by: Anonymous on April 09, 2016, 09:51:37 AM
Hello and nice to see you Renee, R.W., and Fashionista.Quote from: "Registered Guest"
Thank you for sharing.
I need to print this out and try it. Sure sounds delicious.
Best regards
Registered Guest.
RG, good to see ya.
Title: Re: Gravy
Post by: Mac N Cheese on May 16, 2016, 10:05:00 AM
Post by: Mac N Cheese on May 16, 2016, 10:05:00 AM
Title: Re: Gravy
Post by: Anonymous on May 16, 2016, 08:37:51 PM
Post by: Anonymous on May 16, 2016, 08:37:51 PM
Great thread. Great category.Quote from: "Mac N Cheese":smiley_thumbs_up_yellow_ani:
I'm happy you like it Mac N Cheese.
Title: Re: Gravy
Post by: Anonymous on May 26, 2016, 10:48:34 PM
Post by: Anonymous on May 26, 2016, 10:48:34 PM
As promised, Fash....this is my basic sauce. I use this as the starting point for most of my Italian recipes. Don't hold me to some of the amounts as I usually eyeball it. You will have to experiment a little to fine tune it.Quote from: "Renee"
I did a big batch of Ragu sauce with whole wheat spaghettini pasta. I added lots of tasty stuff to the sauce, but it would probably make you gag.
Title: Re: Gravy
Post by: @realAzhyaAryola on June 05, 2016, 09:05:12 PM
Post by: @realAzhyaAryola on June 05, 2016, 09:05:12 PM
Title: Re: Gravy
Post by: Anonymous on June 05, 2016, 11:18:08 PM
Post by: Anonymous on June 05, 2016, 11:18:08 PM
Go to Milestones and order one of their signature dishes, the Portobello Mushroom Chicken. Oh my God!Quote from: "Azhya Aryola"
No Milestones in Saskatchewan that I am aware of.
Title: Re: Gravy
Post by: Anonymous on June 06, 2016, 08:27:31 AM
Post by: Anonymous on June 06, 2016, 08:27:31 AM
Go to Milestones and order one of their signature dishes, the Portobello Mushroom Chicken. Oh my God!Quote from: "Azhya Aryola"
Are you in British Columbia now Azhya?
Title: Re: Gravy
Post by: @realAzhyaAryola on June 06, 2016, 08:47:02 PM
Post by: @realAzhyaAryola on June 06, 2016, 08:47:02 PM
Title: Re: Gravy
Post by: Anonymous on November 08, 2016, 07:55:37 PM
Post by: Anonymous on November 08, 2016, 07:55:37 PM