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Swole's gravy recipe:
- Thread starter Mr. dB
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Do you REALLY want to know
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I found it.. I googled..... Swole's gravy recipe:
I found it.. I googled..... Swole's gravy recipe:
hamstershaver
New member
he may plat bomb you for thatEvil_Frisky said:Ou
I found it.. I googled..... Swole's gravy recipe:
Raina said:
Never is right. Whenever I made an Italian dish for my ex for Sunday dinner, I swear she would ask him how and what I was doing.
The mother of the son will never show you exactly how her dishes are made. If she even offers. I swear my mother complains about my sister-in-law's cooking all the time. All the time. Not once in 10 years, has my mother offerred to show this poor woman how to make any of her signature recipes that my brother craves and only receives when my mother cooks at home or caters a party (for free) that's held at my brother's house.
J
jenscats5
Guest
Raina said:
When I was married to my first husband (he's Italian - family is right off the boat) he showed me how to make his family's "Sauce." It was always Sauce with a capital S..........anyway he said mine was just as good if not better than his mom's. Every Sunday I made homemade bread, homemade pasta & Sauce.
My secret was pork ribs + a couple pork neck bones stewed in with the Sauce from the beginning. And LOTS of garlic.
J
jenscats5
Guest
pintoca said:
Pork rules!!
swole
Well-known member
Ok this is scary, because my mother's sauce is the best I have ever tasted. Ever. Nobody else in my family makes it like she does. It was only recently where I have been trying to make it like her, tweaking it everytime to make it taste more like hers. When she's done the kitchen is filled with tomato and herb remains, it's funny.
If a girl makes something for me I never, ever say anything negative about the cooking. That's harsh. I'm always appreciative of the time and energy a woman puts into anything for her man.
Frisky, get that fake shit outta this thread. I'd rather eat my pasta plain than with that "sauce", at the very least I reheat my mom's stuff.
My mother will tell you how she makes it, but she'll talk a million miles per hour, so you either have to ask her to repeat it, or have her show you (haha, riiiight).
If a girl makes something for me I never, ever say anything negative about the cooking. That's harsh. I'm always appreciative of the time and energy a woman puts into anything for her man.
Frisky, get that fake shit outta this thread. I'd rather eat my pasta plain than with that "sauce", at the very least I reheat my mom's stuff.
My mother will tell you how she makes it, but she'll talk a million miles per hour, so you either have to ask her to repeat it, or have her show you (haha, riiiight).
Mr. dB said:
Yes, my sister and I know all of them. Some of them are over 100 years old and have been passed down from my Dad's mom to my mother. You think she would do the same, but sadly this is not the case.
I would if I was in the area. My sister has shown her (my sister-in-law) one or two dishes.
Jen, I like to use pork too.
J
jenscats5
Guest
*sigh* I don't bother to make Sauce anymore as my husband doesn't like tomato gravy & my step-daughter only likes Ragu. 
Cooking is lost on those two......shame.....
Cooking is lost on those two......shame.....
B
BrothaBill
Guest
4 tablespoons extra-virgin olive oil
8 large cloves of garlic, finely chopped
4 (28-ounce) cans whole peeled Italian tomatoes, undrained
1 green bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
1 medium red onion, finely chopped
1 medium white onion, finely chopped
1/2 bunch Italian parsley, leaves chopped
1 package mushrooms, chopped
4 large fresh oregano, chopped
1 teaspoon fresh leaves of basil, chopped
1 large stalk celery, chopped
1-cup chianti or good Italian red wine
2 (16-ounce) cans tomato sauce
Salt
Pepper
1/2 pound lean premium ground beef
1/2 pound ground pork
Olive oil
2 tablespoons granulated sugar
1 hot sausage link (optional)
1 mild sausage (optional)
2 tablespoons butter
3 pounds pasta of your choice, cooked al dente
In a large cast iron skillet, place the olive oil and cloves of garlic. Cook for about 2 minutes over medium heat until garlic gets light tan but not brown. Add the tomatoes into the oil and garlic and scald tomatoes for about 5 minutes, stirring occasionally, and breaking up with wooden spoon. Transfer tomato mixture to a large saucepan and keep on low heat. Clean out cast iron skillet for upcoming use.
Mix chopped vegetables and herbs together in a big bowl. Take 1/3 of mixture and set aside. Put the remaining 2/3 into saucepan with tomato mixture. Add 1 cup of good Italian red wine, such as Chianti (do not use cooking wine) to tomato mixture. Add 2 (16-ounce) cans of tomato sauce to tomato mixture. Add 1 teaspoon salt to taste, and freshly ground pepper (as such as you like). Let the tomato sauce cook uncovered simmering for 1hour.
Put about 1 tablespoon of olive oil in bottom of cast iron skillet. Add ground beef, ground pork, and remaining 1/3 vegetable mixture. Cook until meat is medium well and then add mixture to tomato sauce. Add 2 tablespoons of sugar to pot. Simmer tomato sauce partially covered for another 1 to 1 1/2 hours.
When tomato sauce is about 15 minutes away from being done, take the 2 sausage links, make a slit down the middle, but do not cut in half. Put the water on to a boil for pasta. Cook Pasta. Place the sausage links in the cast-iron skillet and cook until browned all the way through. Slice sausage into chunks. Either add sausage to tomato sauce or use as suggested below.
Place pasta in large serving bowl, add butter, mix, add enough sauce to coat, and as much fresh grated Parmigiano-Reggiano cheese as you like. Serve pasta from the big bowl into individual servings with a few sausage chunks and more if desired. Bon Appetit! Dont forget the fresh italian crusty bread an bottle of red wine
8 large cloves of garlic, finely chopped
4 (28-ounce) cans whole peeled Italian tomatoes, undrained
1 green bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
1 medium red onion, finely chopped
1 medium white onion, finely chopped
1/2 bunch Italian parsley, leaves chopped
1 package mushrooms, chopped
4 large fresh oregano, chopped
1 teaspoon fresh leaves of basil, chopped
1 large stalk celery, chopped
1-cup chianti or good Italian red wine
2 (16-ounce) cans tomato sauce
Salt
Pepper
1/2 pound lean premium ground beef
1/2 pound ground pork
Olive oil
2 tablespoons granulated sugar
1 hot sausage link (optional)
1 mild sausage (optional)
2 tablespoons butter
3 pounds pasta of your choice, cooked al dente
In a large cast iron skillet, place the olive oil and cloves of garlic. Cook for about 2 minutes over medium heat until garlic gets light tan but not brown. Add the tomatoes into the oil and garlic and scald tomatoes for about 5 minutes, stirring occasionally, and breaking up with wooden spoon. Transfer tomato mixture to a large saucepan and keep on low heat. Clean out cast iron skillet for upcoming use.
Mix chopped vegetables and herbs together in a big bowl. Take 1/3 of mixture and set aside. Put the remaining 2/3 into saucepan with tomato mixture. Add 1 cup of good Italian red wine, such as Chianti (do not use cooking wine) to tomato mixture. Add 2 (16-ounce) cans of tomato sauce to tomato mixture. Add 1 teaspoon salt to taste, and freshly ground pepper (as such as you like). Let the tomato sauce cook uncovered simmering for 1hour.
Put about 1 tablespoon of olive oil in bottom of cast iron skillet. Add ground beef, ground pork, and remaining 1/3 vegetable mixture. Cook until meat is medium well and then add mixture to tomato sauce. Add 2 tablespoons of sugar to pot. Simmer tomato sauce partially covered for another 1 to 1 1/2 hours.
When tomato sauce is about 15 minutes away from being done, take the 2 sausage links, make a slit down the middle, but do not cut in half. Put the water on to a boil for pasta. Cook Pasta. Place the sausage links in the cast-iron skillet and cook until browned all the way through. Slice sausage into chunks. Either add sausage to tomato sauce or use as suggested below.
Place pasta in large serving bowl, add butter, mix, add enough sauce to coat, and as much fresh grated Parmigiano-Reggiano cheese as you like. Serve pasta from the big bowl into individual servings with a few sausage chunks and more if desired. Bon Appetit! Dont forget the fresh italian crusty bread an bottle of red wine
J
jenscats5
Guest
Only 8 cloves of garlic???? Now THAT'S an Irish Sauce!!
B
BrothaBill
Guest
Mr. dB said:
lol, thats a bolognese sauce recipe, I make mine different all the time, sorta revolves around whats handy and what I want to cook. Ive tried that and its one of the best.
For me though, Im partial to a quick tomato sauce. Like tomato sauce, some fresh black pepper and salt and some basil heated on a high for a few minutes to release the fresh basil oils into the tomato sauce and dash it over penne pasta. Throw some grated peccorino cheese on it and its a nice light meal. If youre in the mood, a lil fresh garlic in the pan with it.
A quickly made vinaigrette of balsalmic vinegar over some fresh greens and drink of your choice.
A meat gravy is like a Sunday afternoon dinner type of thing for me b/c of cooking time.
Im more of a saute and go type of things. Sometimes throw different veggies in the tomato sauce. You can prepare the sauce ahead of time on the weekends from good canned tomatoes, they actually taste better b/c they are canned at the right peakness so they are a good substitue for fresh tomatoes out of season.
Also, there are certain flavors in tomatoes that are dissolved by alcohol, so a splash of wine can "brighten" up any tomato sauce or gravy and the alcohol burns off leaving a fuller tomato taste.
Interestingly enough, I like Hunts tomatos as the cheapest and they tend to win flavor contests or you can get italian tomatoes or whatever region you feel like eating the foods of.
I used to study cooking alot, not so much anymore, now its like I just pick out stuff and whip it up. Fresh ingredients is the key to a delicious meal IMO, specially fresh herbs minced. Really makes you feel like the food is "alive" not dead from a can. just good karma to use fresh herbs and spices
swole said:
I'm gonna come visit your mom and let her show me and then I'm gonna get some juicy gossip on the swole as a kid. Gonna get her to give me some wacked kid pics too... I'm smooooooooooth like silk
S
Spartacus
Guest
add some black coffee to the mix
J
jenscats5
Guest
4everhung said:
A tidbit of leftover coffee or a small amount of chocolate chips are good mixed into a big pot of chili.
B
BrothaBill
Guest
Mr. dB said:
you might try using oxtails as well and cooking it slowly.
One of my favorite recipes when I was in university was large chunks of bottom sirloin, get the stuff from a restaurant outlet store, like just a hunk of meat, trim two inch or similar cubes.
Brown to carmelize,
Then add like four green peppers sliced, and two white onions sliced
Throw in a 28oz can of diced hunt's diced tomatoes
and another 28oz can of hunts whole tomatoes.
Thats it, season the meat with salt and throw salt in there on the tomatoes to help break them apart and simmer three four or whatever hours til tenderness is done. Then add fresh black pepper. You can add black pepper while stewing, but black pepper stewed along time has a tendency to upset the stomach so best to add it at the end.
Simple and people told me it was the best theyve tried. We used to call it "olefashioned" Alot of the kids I went to school with lived off some easy delicious meals like that I made.
If you want to get fancy, get bread rounds, hollow out to like a bread chili bowl and serve the stew in that. Anyways, its a must to have good fresh bread.
The best way if you have a large enough pan is to braise all the meat and ingredients with halved skinned potatoes in the oven. Ie, the meat and potatoes stick out about one/third out of the tomatoes and liquid in dry heat over several hours, like shit, prolly 250 degrees. Im a tinkerer so no set rules in the kitchen.
Play some cards with buddies,drink some beer and have a great EASY meal cooking.
Great football food for friends as well, Fill them up with food if they are drinking and then driving home. Or throwing a party, always provide at some point great food, to eliminate the drunken annoyances of people drinking on an empty stomach.
Now, thats, Olefashioned
Beachbum1546
New member
Tomatoes aren't even native to Italy. They're from South America! Itatly never even had tomatoes till about a few hundred years ago. So, how would they know anything about sauce?! Damn Italians and their greasy hair. Ask a Incan decendent to make some tomato "gravy."
