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Discussion in 'Bad Dog Cafe' started by puddin, Jul 14, 2019.
Not in Italy!
LMAO!!! I totally agree, but mighty tasty,,, without that tabasco sauce!
Now this is gravy, giblet gravy!
I presume there is some hilarious innuendo here. I hope never to know what it is
On behalf of good taste, I would encourage everyone who never tried it to make their next roast sat on a pile of celery onion and carrot, so that these roasted vegetables permeate with meat juices to make liquid dynamite flavour, thickened or unthickened
Thank me later when you realise the rich symphony of flavours in there is the origin of the term 'good gravy'
I'll let my mother, and her mother (from Italy), and her mother (from Italy), and so on.... the guy on the Tele website said they're wrong.
Sounds good! Glad to help
Nope. Just soul food.
Growing up in the Bronx we called it gravy. Everyone in the neighborhood called it gravy.
'all you can eat'
UrbanDictionary is the devil.
'Symathy For The UrbanDictionary'
Just tomatoes, it is marinara. If it has meat, it is gravy.
I dated this italian chick one time, back around early 2000's. She could COOK... mama mia! Someone gave her the Sopranos Family Cookbook, one sunday she cooked all to make the famous "Sunday Gravy" and let me tell you - it was not good. Not. At. All.
I've eaten in a lot of "eye-talian" restaurants and never had a sauce/gravy I wanted twice. I've tried all the jar stuff, Newman's Sockarooni is by far the best of them. Rao's? not good at all.
So I am ALWAYS on the look out for a good gravy recipe!!! let the conversatin' continue.
Bolognese gravy? That's-a crazy talk!
Yeah, a lot of those jarred gravy‘s have a metallic taste .
Dei Fratelli all purpose Italian sauce is our go-to. Sometimes the first thing to try with a bad gravy is a little bit of sugar. Tends to fix a lot of them.
I'd say no. It's a meat sauce, not a tomato based sauce.
Dei Fratelli is one I've never seen here (South Carolina) but I have seen their canned tomato sauce. I will check it though, thanks! (and yeah about that metallic taste, never had it in Newman's but I know what you mean)
No need to ever eat jarred or canned tomato sauce since it is so easy to make, and can be made just about as quickly as you would heat up a jar of the supermarket stuff.
Unless you have really good end-of-summer ripe tomatoes, its best to use canned. Buy the short fat can of whole peeled tomatoes. Purists will use only tomatoes from San Marzano, Italy. I usually do, but I get them really inexpensively at Costco. In reality, I don't think I've ever had a bad can of whole peeled tomatoes, so don't worry too much about making sure that they are Italian.
I'll usually start by sauteing an onion and some garlic in a little bit of olive oil or butter. Really. Butter is a common ingredient in many of the best tomato sauces. It will help to emulsify the sauce. After the onion and garlic are softened a little, add your can of tomatoes and cook for 20 minutes or so. At this point you can either break up the tomatoes with a wooden spoon or blitz it with an immersion blender. Add either some fresh or dried Italian spices (any combination or singularly oregano, basil and/or thyme). You're good to go!
Even more simple, omit the onion and garlic. Just saute the can of whole peeled tomatoes in the butter and/or olive oil, crush with a spoon and add your spices.
For the freshest tomato taste, no need for long cooking. Tomato sauces with meat often cook for longer periods of time, but vegetable-only sauces don't really improve after the first 20 or 30 minutes.
Even though these sauces use canned tomatoes, they taste nothing like the jars of prepared tomato sauce that you'd buy at the grocery store. Really, it couldn't be any more simple.
As usual, I'm the odd man out. My paternal grandparents were born in Italy. They called it sauce, as did our household when I was growing up. NYC metro area. But I've heard it referred to as gravy in a lot of places, so it wasn't a strange term for me to hear.
The jarred sauces are inedible. I prefer these: https://www.stanislaus.com/. The Cento Italian in the 35 oz can are good, as are their current lot of San Marzano.