NEW YORK STYLE ITALIAN GRAVY
I grew up in an italian influenced household, my mother's parents were immigrants that settled in NYC. If you've ever had NY style pasta and gravy, or if you've ever heard of it and wanted to try it, this is as authentic as it gets. I would love some feedback! Let me know what you think. Do you like it? Is it what you thought it would be? Is it what you remember too? Thanks!!
Provided by Helene Mulvihill @WeBakeinTX
Categories Gravies
Number Of Ingredients 14
Steps:
- in hot pan with 2 tablespoons olive oil sautee onions and garlic until clear. Add Meat and brown.
- drain off excess fat, but not all of it, its flavor!
- add paste, seasoning, spices, bay leaves and pepper and stir until color of paste slightly oranges.
- add water or wine to deglaze pan, bring to boil then add crushed and diced tomatoes. lower to simer and cover, stirring occasionally for about 20 minutes. Serve over pasta, yum.
SUNDAY SAUCE
In many Italian American households, Sunday means there's red sauce simmering all day on the stove. It might be called sauce, sugo or gravy, and surely every family makes it differently, but the result is always a tomato sauce rich with meat. This recipe (which you can also make in a slow cooker) follows a classic route of using shreddy pork shoulder, Italian sausage and meatballs. Once the sauce is done, coat pasta in the sauce, spoon some meat on top and share it with the whole family alongside a green salad, crusty bread and red wine. The sauce can keep refrigerated for up to one week and frozen for up to three months.
Provided by Ali Slagle
Categories dinner, pastas, main course
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Season the pork shoulder all over with salt and pepper. In a large Dutch oven, heat 2 tablespoons oil over medium high. Working in batches if necessary, cook the pork until browned on two sides, 8 to 10 minutes total, adding more oil if the pan looks dry. Transfer pieces to a bowl as they finish. Add the sausages to the pot and cook until browned, 4 to 6 minutes total. Transfer to the bowl.
- Reduce the heat to medium-low. Add the remaining 2 tablespoons oil, if needed, and the onion and garlic. Season with salt and pepper, and cook until softened, 2 to 4 minutes. Add the red wine, stir, scrape up the browned bits on the bottom of the pan and cook until the wine is nearly evaporated, 2 to 4 minutes.
- Add the tomatoes and basil, then fill one of the 28-ounce cans with water. (You'll use it in a second.) Return the pork shoulder and sausages to the pot, along with any accumulated juices in the bowl. Nudge them around so they are submerged. Add the meatballs on top, then add enough water from the can to cover the meat. (There's no need to stir.) Partly cover the pot, bring to a simmer over medium-high heat, then reduce heat to a gentle simmer and cook, stirring occasionally, until the pork shoulder falls apart when shredded with a fork, 2 to 2½ hours.
- When you're ready to eat, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package instructions until al dente. While the pasta cooks, slice the sausage and shred the pork shoulder. Transfer to a platter along with the meatballs and a few spoonfuls of sauce. Reserve ½ cup pasta water, then drain and add the pasta to the pot of sauce. Over medium heat, toss the pasta with the sauce, adding pasta water as needed until the sauce clings to the pasta.
- Divide pasta between bowls, then top with a bit of each meat. Pass the Parmesan and platter of meat at the table.
ITALIAN GRAVY
This recipe is a homemade spaghetti meat sauce that has been passed down to 4 generations of Sicilians. The recipe has been altered by each person to fit personal preference and taste. Fresh tomatoes can be put in the place of the puree but not recommended, due to the high acidity of the fresh tomatoes.
Provided by Carla R. Bure
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Pork Gravy
Time 5h45m
Yield 12
Number Of Ingredients 16
Steps:
- Heat olive oil in a large stock pot over medium heat. Saute onions and garlic until lightly browned. Place pork shoulder in pot, and pour in 1/2 cup white wine and 3 cups water. In a small bowl, combine oregano, parsley, thyme, rosemary, garlic powder, salt and pepper. Sprinkle 1/4 of spice mixture over pork. Cover, and cook for 30 minutes turning occasionally. Add water periodically if needed.
- Pour in tomato puree. Fill cans with water, and pour in (about 6 cups). Stir in remaining spice mixture and the sugar. When liquid starts to bubble, reduce heat to low, cover, and cook for 4 to 5 hours. Stir occasionally, and adjust seasonings to taste.
Nutrition Facts : Calories 411.3 calories, Carbohydrate 19.4 g, Cholesterol 96.8 mg, Fat 22.1 g, Fiber 3.2 g, Protein 32.3 g, SaturatedFat 7.1 g, Sodium 794.4 mg, Sugar 11.6 g
SAUSAGE GRAVY
It may not win any beauty contests, but white sausage gravy is glorious stuff. Ladled over a homemade biscuit, it is classic Southern breakfast fare that will sustain you well past lunchtime.
Provided by Sam Sifton
Categories breakfast, weekday, main course
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Set a large, heavy-bottomed skillet over medium heat and cook the sausage, breaking it up with a wooden spoon, until it is loose and no longer pink, approximately 10 minutes. Taste sausage and adjust seasonings - you may wish to add sage and fennel aggressively.
- Sprinkle the flour and pepper over the sausage and cook, stirring constantly, until the flour has been absorbed by the fat and has gathered its flavors close, approximately 2 to 5 minutes.
- Slowly stir in the milk and cook at a bare simmer until the gravy gets thick and the roux covers the back of a spoon. If it is too thick for your liking add more milk and stir. Check seasonings and serve over split or roughly crumbled biscuits.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 17 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 453 milligrams, Sugar 4 grams, TransFat 0 grams
SAUSAGE ITALIAN GRAVY
Make and share this Sausage Italian Gravy recipe from Food.com.
Provided by andypandy
Categories Lunch/Snacks
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepot over medium heat saute the onion in the olive oil.
- Add garlic and continue to saute.
- Add sausage meat and brown slightly on all sides.
- Drain off any fat.
- Add thyme, tomatoes, salt and pepper, and 2 tablespoons of the basil.
- When sauce is bubbly, reduce heat and cover.
- Cook for at least one hour.
- Add the remaining fresh basil leaves the last fifteen minutes.
- Serve on cooked soft or firm polenta with extra romano cheese sprinkled over the top.
MAKE-AHEAD GRAVY
You need gravy on Thanksgiving to aid the turkey, moisten the potatoes, douse the stuffing. But traditionally it's made at the last minute, after the turkey has been removed from the roasting pan. Here's a secret: There's no need to make gravy right before serving. You can make it up to five days ahead. Then, as you reheat it, whisk in the turkey pan drippings for extra flavor. The result is every bit as good as last-minute gravy - and far less crazy-making.
Provided by Mark Bittman
Categories easy, quick, sauces and gravies
Time 20m
Yield 5 to 6 cups
Number Of Ingredients 6
Steps:
- Melt butter in a medium saucepan over medium heat, then add onions. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Sprinkle the flour on the onions, stirring constantly, and cook until flour is golden to brown. Adjust heat so mixture does not burn.
- Gradually whisk in 4 cups stock until mixture thickens and is smooth. If it is too thick, add liquid. Cool, cover and chill.
- When ready to serve, reheat mixture over low heat, stirring. Scrape bottom of turkey pan and add drippings or giblets to gravy. Taste and adjust seasoning, then serve.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 13 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 389 milligrams, Sugar 3 grams, TransFat 0 grams
SLOW-COOKER SUNDAY SAUCE
Whether it's called red sauce, sugo or gravy, you'll find a big pot of the rich tomato sauce simmering all Sunday long in many Italian-American households. Every family has their own version, but this recipe includes shreddy pork shoulder, sausage and meatballs. This slow-cooker version lets you simmer it overnight or while you're not home, and without splatters and stirring (though you can also make it on a stovetop). Once the sauce is done, coat pasta in the sauce, spoon the meats on top and serve it with a green salad, crusty bread and red wine. Sauce can be kept refrigerated for up to one week and frozen for up to three months.
Provided by Ali Slagle
Categories dinner, meat, pastas, main course
Time 8h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a 6- to 8-quart slow cooker, add the crushed tomatoes and basil sprigs. Season the pork shoulder all over with salt and pepper.
- In a large Dutch oven, heat 2 tablespoons oil over medium-high. Working in batches if necessary, cook the pork until browned on two sides, 8 to 10 minutes total, adding more oil if the pan looks dry. Transfer pieces to the slow cooker as they finish. Add the sausages to the pot and cook until browned, 4 to 6 minutes total. Transfer to the slow cooker.
- Reduce the heat to medium-low. Add the remaining 2 tablespoons oil, if needed, and the onion and garlic. Season with salt and pepper, and cook until softened, 2 to 4 minutes. Add the red wine, stirring to scrape up the browned bits on the bottom of the pot, and cook until the wine is nearly evaporated, 2 to 4 minutes. Scrape the onion-wine mixture into the slow cooker, and stir to combine. Add the meatballs on top. (It's OK if they're sticking out of the sauce.) Cook on low for 6 to 8 hours, until the pork shoulder falls apart when shredded with a fork.
- When you're ready to eat, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package instructions until al dente. While the pasta boils, slice the sausage and shred the pork shoulder on a cutting board, and leave it there. When the pasta is al dente, reserve ½ cup pasta water, then drain and return the pasta to the pot. Over medium heat, toss the pasta with enough sauce to coat (about 4 cups), adding pasta water as needed until the sauce clings to the pasta. (Some meatballs might end up in the pasta pot; that's OK.) Return the sausage and pork shoulder to the remaining sauce in the slow cooker.
- Divide pasta between bowls, then top with a bit of each meat. Pass the Parmesan and extra meat and sauce at the table.
ITALIAN SUNDAY GRAVY
Cher in Texas, Riffraff, and Bratty 1 have inspired me to post this recipe. It is a very humble dish and is usually my Sunday dinner. It is the Sunday dinner of many Italian-Americans. I know there are probably a million ways to make this dish--please give my version a try.
Provided by Richard-NYC
Categories European
Time 3h45m
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in very large Dutch oven.
- Add garlic and onions and saute until soft.
- Add tomato paste and stir to combine.
- Add crushed tomatoes and spices.
- Stir bring to boil, lower heat to low--cover and simmer.
- Meanwhile combine all meatball ingredients (except for flour and oil).
- Form into balls about 2-1/2 inches in diameter.
- Dredge meatballs in flour.
- Fry meatballs in oil in skillet a few at a time until browned on all sides (not necessary to cook through they will cook in the sauce) Add fried meatballs from skillet directly to simmering sauce.
- Stir and bring sauce back to a simmer.
- Cover.
- Place sausage in pot and cover with water.
- Bring to a boil and boil about 5 minutes to remove some of the fat.
- Brown boiled sausage in skillet.
- Place browned sausage in simmering sauce.
- Bring sauce back to simmer---cover and continue simmering for 2 hours over low heat---stir occassioanlly.
- Remove meatballs and sausage from pot and place on serving dish.
- Toss sauce with cooked pasta--You will have enough sauce to coat two pounds of cooked pasta.
- This freezes very well!
TUCCI RAGù
This recipe, a contemplation on classic Italian cooking, is adapted from "The Tucci Cookbook," a book of recipes from the actor and director Stanley Tucci's food-obsessed family. It will take some time, so set aside an afternoon, say, a Sunday in the fall, when browning meat and listening for the correct simmer are exactly what you want to do. (The New York Times)
Provided by Frank Bruni
Categories dinner, main course
Time 3h
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a stew pot over medium-high heat, warm olive oil. Sear stewing beef until brown on all sides, about 10 minutes. Remove from pot, set aside in a bowl.
- Add spareribs to pot and sear until brown on all sides, about 10 minutes. Remove ribs and set aside in bowl with stewing beef. (If your pot is big enough to hold all the meat in a single layer, it may be cooked at the same time.)
- Stir onions and garlic into pot. Reduce heat to low and cook until onions begin to soften, about 5 minutes. Stir in wine, scraping bottom of the pot clean. Add tomato paste to pot. Pour 1/2 cup warm water into tomato paste can to loosen any residual paste and then pour into pot. Cook to warm the paste through, about 2 minutes. Add tomatoes along with additional 1 cup warm water. Stir in basil and oregano. Cover with lid slightly askew and simmer about 30 minutes.
- Return meat to pot, along with any juices that accumulated in bowl. Cover with lid slightly askew and simmer, stirring frequently, until meat is very tender and tomatoes are cooked, about 2 hours. Warm water may be added to sauce, in 1/2-cup portions, if sauce becomes too thick.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 15 grams, Carbohydrate 17 grams, Fat 23 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 273 milligrams, Sugar 10 grams, TransFat 0 grams
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