Sunday Gravy

[Zaroku]

The more you sell great go to farmers market in Santa Monica with anti ***ish fry bread etc
I am woke and hated a lot

[Zaroku]

There is so much in here that reminds me of Anorak

You showing me things I craze crave

[IceTrayDaGang]

Boxingscene kick back, Tua on the grill, i'll bring the beer and weed.. zaroku bring all the h0es...

[Left Hook Tua]

There is so much in here that reminds me of Anorak

Pork?

Sausages?

Or balls?

[markusmod]

Pork?

Sausages?

Or balls?

Anorak's balls?

[Left Hook Tua]

Anorak's balls?

You're mean

That's my buddy Annie You're making fun off

How dare you

[Left Hook Tua]

Boxingscene kick back, Tua on the grill, i'll bring the beer and weed.. zaroku bring all the h0es...

I suck on the grill

Grilling needs constant practice

I dont grill enough

[billeau2]

Now for the sauce.

Get 1 large onion. Yellow or sweet onion. Diced.

Lots of peeled garlic. Some people mince it, for as long as I cook the sauce, it doesn't need to be minced. Also minced garlic burns fast. Whole garlic you can sauté for a while before burning. Don't burn the garlic.

Add half of your fresh basil leaves. You want half of your basil cooked with the onions and garlic. The other half you want to add just before serving. Get the best of both worlds. Fresh basil while you eat while also the flavor of basil cooked in the sauce.

Sauté it in the leftover oil from the meats.

Add 1 can of tomato paste at the end. You want to cook the tomato paste.

Throw it all in your pot. All the oil and onions, garlic and basil.

Then deglaze the pan with half a cup of red wine and throw that in the pan too with a cup or two of water.

Mix it up with your canned tomatoes.

I originally was gonna use 6 cans of 28 oz San Marzano tomatoes but ended up adding 3 more for a total of 9. I had too much meat and needed more tomatoes.

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Good tidbit about the garlic! in fact: Garlic is one of those things that can take on many different characteristics. When cooked whole it also develops a sweetness and melts into any sauce.

Also, it is very important to COOK that tomato paste. A good canned sauce is prefarable to bad tomatoes. IF you find good tomatoes, just roast and throw in... You can skin em, roasting better than boiling imo.

Looks GREAT T!!

[billeau2]

My brother in law is Italian.

Talked so much crap.

"You need more salt."

"You don't put cheese in the bracciole."

"Need ground sausage in the bracciole."

"Did you put enough garlic?"

"My dad does this."

"My grandma does that."

"My mom says....."


Saw the guy go 3 rounds on the Sunday gravy that night.

Took a bunch home too.

Everybody is a critic lol. It is obvious you did a nice job... Truth is there are many regional differences the way Sunday Gravy is done... Just on the meatballs alone!!! In NYC the meatballs are usually ground veal, pork and beef... In some hard core Sicilian families they also put ground lamb in the meatballs. Some people do the Beef like you did the pork... And some of us Creole cooks? We like to make Sunday gravy with leftovers.

If I have some nice ripe tomatoes getting ready to meet their maker... I roast em, take the part of the pork shoulder I cooked and gave most of it to the dogs... grind up chuck meat and make meatballs with egg and bread crumbs, throw in some of the carne asada we made beef and bok choy with... and even breakfast sausages if they are not being used... I can say that this final product is not as nicely done as what you put together...

[Left Hook Tua]

Good tidbit about the garlic! in fact: Garlic is one of those things that can take on many different characteristics. When cooked whole it also develops a sweetness and melts into any sauce.

Also, it is very important to COOK that tomato paste. A good canned sauce is prefarable to bad tomatoes. IF you find good tomatoes, just roast and throw in... You can skin em, roasting better than boiling imo.

Looks GREAT T!!

The garlic melted

i used an entire 1 lb bag of peeled whole garlic and I wish I put more

Just so much sauce

Next time I'll double it up


I used canned imported san marzanos

The tomato paste was just to add a lil bit more flavor

I sauted the tomato paste after the onions and garlic was done

Then I added a little water and the wine I used to deglaze the pan

I made sure the tomato paste was thoroughly cook

I dont know why it has to be cooked before adding the tomatoes but thats what I found out when I did the research on Sunday gravy recipes