Popular Post 1958 F.W.D. Posted September 1, 2014 Popular Post Share Posted September 1, 2014 Made a big ole' pot of red gravy this morning. Started around 7:00am. My red gravy starts out by dicing two big onions into the large gravy pot. Then add 6-8 garlic cloves which have been peeled and then run through a garlic press. Then add 1/4 cup of olive oil. Cook the onions and garlic with the lid on the pot (to retain the moisture) until the onions are translucent. Then, add four (28oz) cans of crushed tomatoes, two 15oz cans of tomato sauce, and one 12oz can of tomato paste. Toss in 1/2 cup of finely chopped fresh parsley, two tsp of oregano and two tsp of basil. Stir it up real well and put on the burner at a very low simmer. Now brown 1.5lbs of country spare ribs (separated) in a frying pan. When they are thoroughly browned, let then drain a bit and then add them (bones and all) to the gravy. Next add 2 lbs of sweet Italian sauzzitch. I cut them into 1" chunks. When they are browned, let them drain on a paper towel for a few minutes and then add to the gravy. Do not add the paper towel. And lastly the meaty balls.....one pound of 80/20 ground beef, and two pounds of ground pork, and about 1/2 to 2/3rds a cup of bread crumbs. Mix it all together real well, roll your balls, and then brown in the frying pan. When browned, drain on a paper towel, and add to the gravy. The balls, not the paper towel. Very low simmer for 2-3 hours, stirring often. After 2 or 3 hours, remove the lid to allow some of the water to evaporate off- the gravy will thicken up a bit. Now add some brown sugar to knock down the acidic taste and add some sweetness. I add about three heaping tablespoons. Simmer for another 2 hours or so without the lid, again stirring often. Serve with your favorite pasta, some italian bread, and a nice salad. Enjoy. My apologies I forgot to get a pic of the spare ribs before I added them. Italian sauzzitchMeaty ballsgravy before everything addedgravy when done. 7 Quote TWO STROKES ARE FOR GARDEN TOOLS Link to comment Share on other sites More sharing options...
j hancock Posted September 1, 2014 Share Posted September 1, 2014 Looks Good!I love low calorie food. 1 Quote JimIt doesn't cost anything to pay attention. Link to comment Share on other sites More sharing options...
Popular Post hatcity Posted September 1, 2014 Popular Post Share Posted September 1, 2014 looks like "sauce" to megravy is what you put on biscuits for breakfast 6 Quote Success is only a stones throw away.................................................................for a Palestinian Link to comment Share on other sites More sharing options...
vision386 Posted September 1, 2014 Share Posted September 1, 2014 NICE! sounds much like Mrs. Visions homemade recipe! ...........................................................Mark Quote Mack Truck literate. Computer illiterate. Link to comment Share on other sites More sharing options...
job14-1 Posted September 1, 2014 Share Posted September 1, 2014 looks like "sauce" to megravy is what you put on biscuits for breakfast+ 1 on sauce, that's what Grandma called it, so...........Let the arguments begin!! 1 Quote Link to comment Share on other sites More sharing options...
mike69mackman Posted September 1, 2014 Share Posted September 1, 2014 You should bring a pot of that to leversoles shop warming party😙 Quote Link to comment Share on other sites More sharing options...
bullhusk Posted September 1, 2014 Share Posted September 1, 2014 WE call it gravy here in Joy See 1 Quote Link to comment Share on other sites More sharing options...
Rich Reinhart Posted September 2, 2014 Share Posted September 2, 2014 I did the same thing..A big pot of macaroni gravy and meatballs.. Quote Still the Greatest Name in Trucks...Bulldogs rule, The rest drool....Member ATHS and ATCA... Link to comment Share on other sites More sharing options...
Brocky Posted September 2, 2014 Share Posted September 2, 2014 FWDSound good!!!! and a lot like my spagetti sauce. only I let all the meat crumble up and also add 2 big bell peppers and a box of fresh sliced mushrooms. 2 Quote Brocky Link to comment Share on other sites More sharing options...
vision386 Posted September 2, 2014 Share Posted September 2, 2014 Gravy here too! (EX-JOISEY)......Thanks Ernie! LOL!..................................Mark 1 Quote Mack Truck literate. Computer illiterate. Link to comment Share on other sites More sharing options...
Green Dash Posted September 2, 2014 Share Posted September 2, 2014 Nice job for a non-eyetalian.My Grandmother was from Florence ( Italy, not NJ) and everyone on that side of the family called the red stuff sauce. Then again, maybe they just trying to sound American. I personally have no idea what makes a gravy a gravy and a sauce a sauce. Quote Jim Link to comment Share on other sites More sharing options...
Green Dash Posted September 2, 2014 Share Posted September 2, 2014 Here are a couple of discussions on the subject. I believe this was also a topic of debate on "The McLaughlin Group" but I can't seem to locate a video.http://www.differencebetween.com/difference-between-sauce-and-vs-gravy/https://answers.yahoo.com/question/index?qid=20070104230539AA37D5C Quote Jim Link to comment Share on other sites More sharing options...
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