So how do you make yours?
From a Jar
Chunky with Veggies (Southern/Sicilian)
Mild with some spices (garlic, basil etc...)
Northern?
Other
So how do you make yours?
Voted fro "From a jar". I'm not good at making my own from scratch, but I like the better jar brands (glass jar, sugar instead of HFCS,...). I'll start with the jar sauce, sometimes adjusting to my taste by adding fresh garlic, mushrooms, sausage, etc.
"Had every Athenian citizen been a Socrates, every Athenian assembly would still have been a mob." - Federalist 55
“My first reaction as a race car driver was to jump out of the car and use the Foyt technique of driver development - grab him and pound some sense into him.”
"Make way. I'm Reaganing."
Crap - can the mods move this to Glorious Food?
Sorry.
I like mine warm.
"Ride The Barrel & Get Pitted... So Pitted."
I make mine from scratch and freeze batches of it so when I'm feeling lazy all I have to do is thaw it out. However, on those occasions where I'm out of my freezer stash and am still lazy, I'll buy a jar or two of Newman's Cabernet Marinara and doctor it up.
The secret to my sauce is that I deglaze my frying pan with Sangria after the sausage has cooked and then pour all that yumminess into my sauce...The Sangria adds another level of sweetness to the sauce.
I may have to try that - sounds great!Originally Posted by Slim
We have a few that we do. If we aren't making sauce from tomatoes in the garden, we always use san marzano tomatoes and sauteed onions and throw in lots of herbs and spices.
We have the marinara recipe and the meat sauce recipes from Maggiano's restaurant. They aren't copycat recipes but the actual recipes given to me by the Chef. We don't do them too often though because they're probably not the best health wise, but they are delicious; especially the marinara.
I grabbed their salad dressing from a Chef there as well. We take the onions out - it's incredible but again, not healthy.
The only sauce I make is my Grandmother's. It involves pork shoulder and green peppers besides all the usual suspects.
Very different taste that is totally lost on my Wife so I rarely make it.
...---...
You can thank me later.....
MARINARA SAUCE
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4-5 cloves garlic, finely chopped
• 1 (28-ounce) can tomatoes - must use whole San Marzano tomatoes
• 1 tablespoons oregano, dried
• 1 tablespoons basil, dried
• 2 whole bay leaves
• 1/2 tablespoons sugar
• Salt and pepper, to taste
Directions
Pour tomatoes in a large bowl and crush with your hands. Over medium heat, heat oil in a large pan until hot. Add onion and sauté for 3 to 5 minutes until the onions begin to appear translucent (add salt and pepper). Add the garlic for about 30-60 seconds – do not burn. Add the tomatoes, stir to mingle the flavors. Add in the herbs and bay leaves. Sprinkle in sugar, salt and pepper. Lower the heat and simmer for 30 minutes, uncovered. Stir occasionally.
I know the wife uses ox tail in her sauce - I cannot tell the difference however.
It's called gravy, not sauce.Submitted for your review, my aunt's gravy recipe:
Meatballs
2 lbs lean ground beef
1 lb ground pork
Italian seasoned breadcrumbs
3 eggs
grated pecorino romano cheese
I make 3 lbs of meatballs at a time, because I hate rolling meatballs. The
trick to ground beef dishes is not to handle the meat too much. Mix it, but
do not beat it to death. I freeze meatballs in packages of 10, with 6
sausages, and 2 porkchops, so when I want to make gravy the meat is done.
Put meat in bowl, crack eggs into it, and I don't know the measurement of
breadcrumbs I put in, but what I do is cover the meat with breadcrumbs and
then a good grating of cheese, then I mix GENTLY. When it is all mixed I
roll them and place them in a large roasting pan. You can crowd them,
because they will shrink. I add about a 1/2 inch only of water to the bottom
of the pan and put it in a 350 degree oven. I take them out and roll them
over after about 20 minutes. You don't want them to get crusty. Put them in
for another 20 minutes and they are done. They don't have to be brown all
through, because they will finish cooking in the gravy.
Sometimes I buy day old Italian bread, slice it and leave it on the counter
uncovered overnight. The next morning I run it, a little at a time through
the food processor, until it is breadcrumbs, but not gritty ones. Add to
this some garlic powder, (not garlic salt) Basil, parsley, and a bit of
oregano. I use this instead of the seasoned bread crumbs.
Sausages
Years ago I used to make homemade sausages. They come out wonderful, but a
lot of work. What I do now is go to a Italian food store and buy their hand
made ones. Rosetti's market on Park Avenue in Revere has wonderful ones, all
flavors. I like the garlic and cheese, or fennel, and of course, hot.
I use 3 hot and three sweet sausages. Just fry them only to brown them in a
fry pan. I don't use any extra oil.
Pork in the Gravy
I have used every cut of pork imaginable, and pork makes the gravy. I have
used spare ribs, etc., but I like center cut pork chops the best. I use 2
THICK center cut pork chops, and I simply sear them after I do my sausages
on both sides. Do not attempt to cook them through, because the gravy will
cook them.
Pepperoni
Just buy a stick of good pepperoni, something that ends in a vowel.
Margarita, etc. Julie once brought home a stick of Bridgeport pepperoni, and
we are still trying to figure out what that was all about. I cut it into
three pieces, and put it in the gravy with the rest of the meat.
A few tips
Remember, too much pork is not a good thing, the gravy gets too oily. Too
much meat is not a good thing because it will absorb the gravy. I make all
my meat the day before, because contrary to popular belief I don't like to
live in the kitchen. If the meat is done, the rest is easy. And I love to
make it and freeze it ahead of time. When my kids were growing up I had a
deep freezer in the cellar. About 3 times a year we would have "meatball
Sundays". I would make up about 20-30 lbs of meatballs and we would rent a
movie, roll and cook meatballs and then order Chinese food. My kids used to
try and climb out the windows when they would see the hamburg entering the
house. Another good thing to do to torment them is to save bread in a paper
bag in the pantry. Then when Michael was pissing me off I would send him to
the back porch with the food processor to grate the bread for crumbs. A
whole bunch of **** got accomplished. He was out of my hair, we had a ****
load of bread crumbs, he knew he had screwed up and it satisfied the
prepubescent boy's need to operate a machine that made a lot of noise.
Red Gravy
5 cans Pastene Ground Peeled Tomatos
Olive oil
1 whole ball garlic
basil
oregano
rosemary
mint
crushed red pepper
parsley
salt in the well of your palm
Darling, no one uses paste anymore. Today the tomatoes are so good you don't
need it. It makes the gravy bitter.
Cover bottom of heavy pot with olive oil. Add THE WHOLE ball of minced
garlic (elephant garlic is weak-I don't use it) Add your spices to your own
taste-I have a pretty heavy hand with everything but the oregano-I really
don't like it. HAVE YOUR CANS OF TOMATOES ALREADY OPENED. DO NOT LET THE
GARLIC BROWN-IF IT CATCHES YOU HAVE TO DUMP IT AND START AGAIN-When I smell
garlic in the air it is time to add cans of tomatoes. Dump tomatoes in, and
rinse each can with a little hot water to get out all the tomato. Then add
about a half can of water-you can always add more water-can't get rid of it.
Stir well and bring whole mess to boil over medium heat-THEN TURN IT DOWN TO
NICE SIMMER, cover off, for about 1 1/2 hours-put in your meat, cover it and
simmer for about another 1 1/2 hours, or until the pork is ready to fall off
the bone. Stir often-you cannot leave gravy because the bottom will catch
and it will taste like ****. Remember, Irish people cook gravy TOO LONG. I
had girlfriends who cooked gravy for like three days-what the Christ?
Sounds a lot like my Mom's and she makes everything from scratch... it's a testiment to my willpower that I don't return to Florida every June without an extra 20 pounds hanging on me. But truth be told moderation actually enhances the flavor of food. Went to an Ethiopian Restaurant with friends Saturday night and after I had sampled everything on the platter and was no longer hungry I just stopped. My friends remarked how well behaved I had become while they continued to stuff themselves and I know I felt better the rest of the night than they did. I enjoy food much more today than I did when I use to eat until I could eat no more.
I make a couple of variations. We don't do meat sauce in my house, although I will occasionally grill sausage and have it on the side. San Marzano canned tomatoes, saute' the garlic in good quality olive oil, add a ton of fresh basil and flat leaf parsley, freshly ground pepper, salt and a pinch of sugar and that's it.
Tonight I am making a quick sauce sauteing garlic in olive oil with some crushed red pepper, adding halved cherry tomatoes for a few minutes, then adding spinach and basic, salt and pepper. Cook the pasta a few minutes under the time indicated (tonight linguine) then toss it with the sauce for a minute adding in some reserved pasta water. Freshly grated Parmesan Reggiano and yumminess follows.
Poll needed a "Cincinnati style" option...
Ain't engine competition grand?
That's a funny way of spelling "wrong."
That's called Chili.... You order a 3 way and you get chili over spaghetti with cheese...
Hurley you make "gravy" like I do, what ever meat ya have can go in it!It's called gravy, not sauce.
Meatballs
2 lbs lean ground beef
1 lb ground pork
Italian seasoned breadcrumbs
3 eggs
grated pecorino romano cheese
I make 3 lbs of meatballs at a time, because I hate rolling meatballs. The
trick to ground beef dishes is not to handle the meat too much. Mix it, but
do not beat it to death. I freeze meatballs in packages of 10, with 6
sausages, and 2 porkchops, so when I want to make gravy the meat is done.
Put meat in bowl, crack eggs into it, and I don't know the measurement of
breadcrumbs I put in, but what I do is cover the meat with breadcrumbs and
then a good grating of cheese, then I mix GENTLY. When it is all mixed I
roll them and place them in a large roasting pan. You can crowd them,
because they will shrink. I add about a 1/2 inch only of water to the bottom
of the pan and put it in a 350 degree oven. I take them out and roll them
over after about 20 minutes. You don't want them to get crusty. Put them in
for another 20 minutes and they are done. They don't have to be brown all
through, because they will finish cooking in the gravy.
Sometimes I buy day old Italian bread, slice it and leave it on the counter
uncovered overnight. The next morning I run it, a little at a time through
the food processor, until it is breadcrumbs, but not gritty ones. Add to
this some garlic powder, (not garlic salt) Basil, parsley, and a bit of
oregano. I use this instead of the seasoned bread crumbs.
Sausages
Years ago I used to make homemade sausages. They come out wonderful, but a
lot of work. What I do now is go to a Italian food store and buy their hand
made ones. Rosetti's market on Park Avenue in Revere has wonderful ones, all
flavors. I like the garlic and cheese, or fennel, and of course, hot.
I use 3 hot and three sweet sausages. Just fry them only to brown them in a
fry pan. I don't use any extra oil.
Pork in the Gravy
I have used every cut of pork imaginable, and pork makes the gravy. I have
used spare ribs, etc., but I like center cut pork chops the best. I use 2
THICK center cut pork chops, and I simply sear them after I do my sausages
on both sides. Do not attempt to cook them through, because the gravy will
cook them.
Pepperoni
Just buy a stick of good pepperoni, something that ends in a vowel.
Margarita, etc. Julie once brought home a stick of Bridgeport pepperoni, and
we are still trying to figure out what that was all about. I cut it into
three pieces, and put it in the gravy with the rest of the meat.
A few tips
Remember, too much pork is not a good thing, the gravy gets too oily. Too
much meat is not a good thing because it will absorb the gravy. I make all
my meat the day before, because contrary to popular belief I don't like to
live in the kitchen. If the meat is done, the rest is easy. And I love to
make it and freeze it ahead of time. When my kids were growing up I had a
deep freezer in the cellar. About 3 times a year we would have "meatball
Sundays". I would make up about 20-30 lbs of meatballs and we would rent a
movie, roll and cook meatballs and then order Chinese food. My kids used to
try and climb out the windows when they would see the hamburg entering the
house. Another good thing to do to torment them is to save bread in a paper
bag in the pantry. Then when Michael was pissing me off I would send him to
the back porch with the food processor to grate the bread for crumbs. A
whole bunch of **** got accomplished. He was out of my hair, we had a ****
load of bread crumbs, he knew he had screwed up and it satisfied the
prepubescent boy's need to operate a machine that made a lot of noise.
Red Gravy
5 cans Pastene Ground Peeled Tomatos
Olive oil
1 whole ball garlic
basil
oregano
rosemary
mint
crushed red pepper
parsley
salt in the well of your palm
Darling, no one uses paste anymore. Today the tomatoes are so good you don't
need it. It makes the gravy bitter.
Cover bottom of heavy pot with olive oil. Add THE WHOLE ball of minced
garlic (elephant garlic is weak-I don't use it) Add your spices to your own
taste-I have a pretty heavy hand with everything but the oregano-I really
don't like it. HAVE YOUR CANS OF TOMATOES ALREADY OPENED. DO NOT LET THE
GARLIC BROWN-IF IT CATCHES YOU HAVE TO DUMP IT AND START AGAIN-When I smell
garlic in the air it is time to add cans of tomatoes. Dump tomatoes in, and
rinse each can with a little hot water to get out all the tomato. Then add
about a half can of water-you can always add more water-can't get rid of it.
Stir well and bring whole mess to boil over medium heat-THEN TURN IT DOWN TO
NICE SIMMER, cover off, for about 1 1/2 hours-put in your meat, cover it and
simmer for about another 1 1/2 hours, or until the pork is ready to fall off
the bone. Stir often-you cannot leave gravy because the bottom will catch
and it will taste like ****. Remember, Irish people cook gravy TOO LONG. I
had girlfriends who cooked gravy for like three days-what the Christ?
Yup! I've made it with flank steak, when I had some left over!
Actually I like mine with salsa on it, the "Mexican" marinara.
But seriously, the stick of pepperoni in the gravy is great. It gives the whole pot a slight zing, and then when you get a bite of it thinking it'll be sausage, woah!
I once worked with a guy that would make red sauce on the weekend. Never got the recipe from him other than the fact he would toss a porkchop in while it was cooking.
You have the right to remain silent. Anything you say can and will be misquoted and used against you.
My ex would make spaghetti porkchops every so often. It sort of tasted like my Grandmother's so I liked it.
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