Quote:
Originally Posted by M. Steng
I stand corrected as to the sugo/ragu translation, thank you jjr4884.
Also I think we're going to make a nice big pot of gravy this weekend after this conversation. Unfortunately my grandmother, who has cooked Sunday dinner for us basically my entire life, is no longer able to. I didn't realize how long it's been since we had a big Sunday dinner. Can't wait to have kids and start a family and make it a tradition again.
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Quote:
Originally Posted by cazzie34
jjrnumbers droppin' knowledge. He's probably in the RI mafia.
I made homemade sauce/gravy last night because of this thread
Only let it simmer for an hour though. Gotta do a Sunday cook some day and just let it go for fuggin' ever.
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Quote:
Originally Posted by Lee3691
Yea, that was good stuff JJnumbers.
Even though I don't have an ounce of Italian blood in me, I get to pretend I am Italian with the family connection.
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Found this gem from years back... enjoy if you want to use it.
http://forum.e46fanatics.com/showthread.php?t=743742
FYI I do things a little different now FWIW.
Pepperoni doesn't go in until the tomatoes are in, also i use less now. Too much oil from the pepperoni comes out when you cook them with the onions/sausage
My recipe for meatballs is wayyyyyy different
50/25/25 ratio to ground veal/beef/pork... so mostly veal. I start making the meatballs after the gravy is cooking.
I saute onions and garlic for 5 min, stir in bread crumbs, let cool. Add 1 egg per pound of meat plus 1 extra egg, fresh chopped parsley, a tiny bit of balsamic vinegar, and some salt and pepper, and mix that all together, add a little whole milk as well. Should be a paste. Mix that with the meat mixture then you can either pan fry or bake them. Once the outside is golden brown drop it in the gravy and you are good to go. They will finish in the gravy simmering.