Gravy Aka Red Sauce Recipes

NEW ORLEANS STYLE RED GRAVY (CREOLE SAUCE)

Steps:

• Heat butter in a skillet over medium heat. Add the green pepper and onion and cook until soft.
• Add the tomatoes and cook for one minute. Add all remaining ingredients except the cream. Bring to a simmer, cover and let cook for 20 minutes.
• Add the cream and bring back to a simmer. Simmer for 3-5 minutes, until thickened. Remove from heat and serve .

MARIE QUATTRUCCI'S SUNDAY GRAVY WITH MEATBALLS

Steps:

• Sauce.In a large Dutch oven heat the olive oil over high heat. Brown the sausage and the pork ribs over medium-high heat; don't crowd the pan and do it in batches, if necessary so meats brown well and evenly.
• When the meat is browned on both sides, move to the side of the pan and lower the heat to medium low. Add the tomato paste. Mash the paste down with a fork so it's a thin layer on the bottom of the pan and add the black pepper, garlic salt and powder and minced garlic. Simmer the paste for 20 minutes, stirring occasionally, making sure that the paste does not burn.
• Add the crush tomatoes. Stir to combine. Rinse down the sides of the crushed tomato cans adding about 1 4/ to 1/3 can of water to each can and add to sauce. Rinse down the sides of the cans of tomato paste by filling each to the top with water and then add to the pot. Stir well until the sauce and meats are combined.
• Bring to a slow boil and then immediately lower the heat and simmer very gently for 3 to 4 hours, partially covered. Periodically check the pot, stirring the sauce and adjusting the heat, if necessary. Simmer until the sauce is thick but still creamy, about 3 to 4 hours. If it gets too thick, add small increments of water. Let the sauce cool to room temperature and refrigerate overnight. Reheat the sauce very gently over low heat, adding water if it's too thick.
• Meatballs. Preheat the oven to 350 degrees.
• In a large mixing bowl combine the meats using your hands, squeezing through your fingers to combine the meats thoroughly. Add the eggs, breadcrumbs, garlic, black pepper, salt, Parmesan and chopped parsley. Mix together with your hands, squeezing through your fingers. Form into 2- inch balls and place on a lightly oiled baking sheet. Bake in the oven for about 20 minutes until the meatballs are browned but not crusty. Drain on paper towels and add to the simmering sauce. Cook in the sauce for the last 45 minutes of simmering the sauce, adding small amounts of water if the sauce gets too thick. Serve over pasta of your choice such as pappardelle.

ITALIAN RED SAUCE AKA RED GRAVY OR SPAGHETTI SAUCE

Steps:

• Place olive oil in a large soup pot.
• Add garlic and simmer about one minute, do not let it brown.
• Put tomatoes in blender and blend briefly to smooth out the tomatoes.
• Then add to garlic.
• Cut Italian ham in chunks.
• When I order this from the Deli, I have them cut it in 1/2 lb slab.
• Add basil and crushed red pepper flakes.
• Let simmer about 6 hours.
• I always check the richness of the sauce by putting a spoonful in a clean bowl, let it sit for about 5 minutes and if water is seperating from the sauce, continue to simmer.

SPAGHETTI SAUCE (AKA: RED GRAVY)

Steps:

• In a large dutch oven or 8 quart pot. briefly cook garlic and olive oil.
• Place fresh sausage and neck bones in pot.
• Add desired amounts of salt and pepper to meats.
• Add enough of the 2 qts. of water to cover meats in the pot, (not all of the water may be used). Cover and cook on low-medium for at least an hour. Do not allow water to boil; this will toughen meats.
• Add the crushed tomatoes to the pot and stir. Begin with 4 cans and add the last can according to desired thickness, remembering that sauce will thicken as it cooks.
• Add spices, again according to taste, and stir. More may be added as sauce cooks.
• Stir frequently and keep on low to medium heat, making sure sauce never boils. Continue to cook for at least 4 hours; sauce may cook longer if desired.
• Homemade or store-prepared meatballs may be added to pot.
• Serve over pasta, raviolis, or as a base to lasagnas and zitis.

AUTHENTIC ITALIAN AMERICAN MARINARA SAUCE/ RED GRAVY

Steps:

• Rough chop onion and garlic.
• Heat up a large pan on medium heat.
• Pour in all of olive oil.
• Dump in onion and sauté until soft.
• Add garlic, bay leaf, oregano, salt and pepper.
• Stir all together into a mess and continue to cook, if it seems to hot, turn down the heat, you don't want to burn anything.
• Once everything is well mixed and cooked, turn up the heat for about 1 minute. I tell you to do this as you are about to add the balsamic vinegar to "deglaze" and you will want the pan hot.
• Add balsamic, stir quickly while hot steam rises. the vapors should make you eyes water, and nose run, so be careful to remain hygienic. when vapors stop remove from heat.
• Open all the cans of crushed tomato.
• Stir in one can at a time with wooden spoon or rubber spatula.
• Once all cans are in, stir well again so you don't see any oil on the top of sauce. return to heat. Cook on low heat uncovered, stirring whenever you walk into the kitchen for some other reason. You don't need to stir it every hour, but do it whenever you get around to it. although you do need to stir it from time to time.
• Cook for at least five hours. If you want to do this while you go to work, you can transfer everything to a crock pot, but you must start in a big metal pot. Your choice.
• Serve over your favorite pasta, or use to cook my meatball recipe, which is highly recommended ( look at the reviews). doing my meatballs is particularly easy if you have transferred gravy to a crock pot, but if you do you may need to remove some sauce to fit the balls in the sauce.
• Freeze left over sauce, just pour cooled sauce in zip-lock bags and throw in freezer.

RED WINE GRAVY

Steps:

• In a medium or large saucepan, add the oil and sauté the onion over medium heat for about 5 minutes until softened. Stir in the red wine, Worcestershire sauce and dried thyme. Simmer for another couple of minutes.
• Now stir in the vegetable stock and the cornstarch mixture.
• Bring to a gentle simmer, stirring for 10 to 12 minutes, until the gravy has thickened and coats the stirring spoon well. Add a little more water or stock if the gravy gets too thick.

HOMEMADE ITALIAN RED GRAVY

Steps:

• Cook meatballs in 2 tbsp olive oil, set them aside, keep leftover oil.
• Add remaining olive oil to left over oil from meatballs.
• Sautee onion for 5 minutes on medium heat.
• Add pork and veal neck bones, continue cooking for 3 minutes.
• Add garlic and continue cooking for 2 minutes.
• Stir in cans of tomatoes one at a time, wine, herbs, salt and pepper.
• Cook on medium-high until the sauce boils, then reduce heat to medium-low and simmer for 2 hours, stirring frequently.
• Add cheese and meatballs and continue simmering for another 2 hours, stirring frequently.
• Remove and discard neck bones and bay leaves.
• Adjust seasoning to taste.

RED EYE GRAVY

Steps:

• In a large cast iron skillet over medium heat, cook ham until lightly browned, 3-4 minutes on each side. Remove and save for another use. Add coffee to pan drippings, stirring to loosen browned bits from pan. Simmer until reduced by about half.

MEATBALLS FOR GRAVY AKA RED SAUCE

Steps:

• IN A LARGE BOWL COMBINE CHPD.TURKEY, EGGS, BREADCRUMBS, PARMESAN CHEESE, GARLIC, CHPD. PARSLEY, S & P.
• WITH UR HANDS MIX JUST TILL COMBINED...DO NOT OVERMIX THIS WILL MAKE UR MEATBALLS TOUGH. FORM MEATBALLS A LITTLE SMALLER THAN A SPALDING BALL (I LIKE THEM HUGE) ;)
• PREHEAT OVEN TO 400 N PLACE MEATBALLS ON BAKING PAN 1/2 INCH APART. AFTER 7-10 MIN FLIP MEATBALLS N COOK FOR ADDL. 5 MIN. THEN.....ENJOY :) (AT THIS POINT I ADD TO GRAVY AKA RED SAUCE)

GRAVY AKA RED SAUCE

Steps:

• 1. HEAT OLIVE OIL IN LARGE POT N BROWN SAUSAGE WEN TURNN SAUSAGE TO BROWN ON OTHER SIDE ADD ONION AT THIS POINT N SAUTE TILL ONIONS START TO BROWN.
• 2. ADD BOTH CANS OF TOMATO PUREE N PUT 1/4 CUP OF COLD WATER IN EACH CAN N POUR IN POT ALONG WITH PUREE. TOMATO PASTE GOES IN NEXT N STIR TOGETHER. ADD TORN BASIL LEAVES N SALT N PEPPER. BRING TO A BOIL THEN COVER POT N REDUCE TO A SIMMER, STIR EVERY 20 MIN FOR AN HOUR.
• 3. DURING LAST HOUR OF COOKN I ADD MY MEATBALLS (ALREADY COOKED OR U CAN ADD MEATBALLS RAW TO COOK IN GRAVY...UR CHOICE) STIR VERY GENTLY TO NOT BREAK MEATBALLS.
• 4. COVER N COOK REMAINN HOUR. LAST HALF HOUR OF COOKN PREPARE PASTA.......ENJOY :)