Gravy!
For outermarker, whom I promised years ago to type this up. Enjoy!
Sunday Gravy
Preamble: NONE of the following directions are mandatory. This is not a recipe but a guide. If you don't have something, skip it! Feel free to adjust the seasoning as you see fit. Also, measurements of the herbs are approximations. I don't measure when I cook so I'm guessing at most of them. Better off to start with smaller amounts, taste after a few minutes and add more if needed.
Ingredients:
2 28oz cans of tomatoes. If you like "chunky" style get whole peeled tomatoes else get crushed. DO NOT GET TOMATO SAUCE. Look for Red Pack, which I think is available to you in CA. If you can find imported Italian San Marzano tomatoes those are the best!
1 medium onion, diced
2-6 cloves garlic, minced - as much or as little as you like
extra-virgin olive oil
1 cup deglazing liquid (red or white wine, chicken stock, water or any combination)
salt & fresh ground pepper
Meat:
One, all or none of the following:
1 lb ground beef chuck or a "meatloaf mix" of beef, pork & veal
1 lb hot Italian sausage (look for an Italian market, butcher or pork store if you can find it)
1 lb sweet Italian sausage (I prefer it with the fennel but that's a personal choice)
1 TBSP parsley
1 tsp basil
1/2 tsp oregano (this will give it a "pizza" flavor. skip if you don't want that, add more if you do)
1 tsp red pepper flakes (again, skip if you don't want it spicy, add more if you do)
Those are my standards, if you have other herbs you want to use (rosemary, thyme, etc.) feel free to add to the mix or substitute for one of the above. I switch it up once in awhile. You really can't go wrong unless you add too much and overpower the gravy so add slowly and taste before adding more. You can also put just the slightest pinch of cinnamon and nutmeg. You won't actually taste them but they add a lot of depth of flavor.
Parmigiano Reggiano cheese. This stuff is expensive (about $15/lb) but worth every penny. You can also use pecorino romano or other Italian grating cheese. Just get something fresh and stay away from anything that comes in a cardboard can!!!
Okay, get the heaviest sauce pan you have. An enameled cast iron pot works great but you don't need that. Note, don't use a "raw' cast iron pan as the tomatoes will react with the iron and it will taste terrible!
If you are using "bulk" sausage cut them up into 3 inch pieces. If you have hot and sweet cut them different sizes so you can tell which is which later. Add a bit of olive oil to the pot and heat on med-high. Brown the sausage on all sides, cooking in batches. Add more oil as needed. You're not looking to cook them at this point, just get them nicely browned. Remove from the pan and put on the side. Raise the heat to high and add the chopmeat next and season with salt & pepper. When browned, remove with a slotted spoon allowing any excess fat to drain back into the pot.
Lower the heat to med. Add the onions and stir with a wooden spoon. When they get soft add the garlic and hot pepper if using. Turn the heat all the way to high. Wait a few seconds for the pan to heat up and add the deglazing liquid. Stir, scraping up any bits of meat or browned goodness sticking to the pan. When the liquid mostly evaporates add the chopmeat back into the pan and reheat. Add tomatoes and stir. When things start heating up again, adjust the flame to maintain a slow simmer. Add the rest of the herbs and season with salt & pepper to taste. Let simmer for at least an hour, stirring occasionally to keep things from burning. Generally, the longer you simmer the better it gets. 20 minutes before you plan to eat add the sausage and continue to simmer.
Make whatever macaroni you like but a few pointers: 1) Add a good dose of salt to the water. 2) Do NOT add any oil to the water. 3) Cook just until al dente (firm to the bite) 4) Drain the macaroni but do NOT rinse it. Toss hot macaroni with enough gravy to cover and top with grated cheese. Serve with sausage and extra gravy on the side and the best Italian or French bread you can find, heated in the oven till crispy.
Buon' appetito!
Sunday Gravy
Preamble: NONE of the following directions are mandatory. This is not a recipe but a guide. If you don't have something, skip it! Feel free to adjust the seasoning as you see fit. Also, measurements of the herbs are approximations. I don't measure when I cook so I'm guessing at most of them. Better off to start with smaller amounts, taste after a few minutes and add more if needed.
Ingredients:
2 28oz cans of tomatoes. If you like "chunky" style get whole peeled tomatoes else get crushed. DO NOT GET TOMATO SAUCE. Look for Red Pack, which I think is available to you in CA. If you can find imported Italian San Marzano tomatoes those are the best!
1 medium onion, diced
2-6 cloves garlic, minced - as much or as little as you like
extra-virgin olive oil
1 cup deglazing liquid (red or white wine, chicken stock, water or any combination)
salt & fresh ground pepper
Meat:
One, all or none of the following:
1 lb ground beef chuck or a "meatloaf mix" of beef, pork & veal
1 lb hot Italian sausage (look for an Italian market, butcher or pork store if you can find it)
1 lb sweet Italian sausage (I prefer it with the fennel but that's a personal choice)
1 TBSP parsley
1 tsp basil
1/2 tsp oregano (this will give it a "pizza" flavor. skip if you don't want that, add more if you do)
1 tsp red pepper flakes (again, skip if you don't want it spicy, add more if you do)
Those are my standards, if you have other herbs you want to use (rosemary, thyme, etc.) feel free to add to the mix or substitute for one of the above. I switch it up once in awhile. You really can't go wrong unless you add too much and overpower the gravy so add slowly and taste before adding more. You can also put just the slightest pinch of cinnamon and nutmeg. You won't actually taste them but they add a lot of depth of flavor.
Parmigiano Reggiano cheese. This stuff is expensive (about $15/lb) but worth every penny. You can also use pecorino romano or other Italian grating cheese. Just get something fresh and stay away from anything that comes in a cardboard can!!!
Okay, get the heaviest sauce pan you have. An enameled cast iron pot works great but you don't need that. Note, don't use a "raw' cast iron pan as the tomatoes will react with the iron and it will taste terrible!
If you are using "bulk" sausage cut them up into 3 inch pieces. If you have hot and sweet cut them different sizes so you can tell which is which later. Add a bit of olive oil to the pot and heat on med-high. Brown the sausage on all sides, cooking in batches. Add more oil as needed. You're not looking to cook them at this point, just get them nicely browned. Remove from the pan and put on the side. Raise the heat to high and add the chopmeat next and season with salt & pepper. When browned, remove with a slotted spoon allowing any excess fat to drain back into the pot.
Lower the heat to med. Add the onions and stir with a wooden spoon. When they get soft add the garlic and hot pepper if using. Turn the heat all the way to high. Wait a few seconds for the pan to heat up and add the deglazing liquid. Stir, scraping up any bits of meat or browned goodness sticking to the pan. When the liquid mostly evaporates add the chopmeat back into the pan and reheat. Add tomatoes and stir. When things start heating up again, adjust the flame to maintain a slow simmer. Add the rest of the herbs and season with salt & pepper to taste. Let simmer for at least an hour, stirring occasionally to keep things from burning. Generally, the longer you simmer the better it gets. 20 minutes before you plan to eat add the sausage and continue to simmer.
Make whatever macaroni you like but a few pointers: 1) Add a good dose of salt to the water. 2) Do NOT add any oil to the water. 3) Cook just until al dente (firm to the bite) 4) Drain the macaroni but do NOT rinse it. Toss hot macaroni with enough gravy to cover and top with grated cheese. Serve with sausage and extra gravy on the side and the best Italian or French bread you can find, heated in the oven till crispy.
Buon' appetito!