Topchef, I am here; yours to command in gravies. Thanks for the offer. acarriii
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Acarriii, one of my early mentors, Chef Sam DeMeo, taught me this wonderful tomato sauce 30 years ago. It works with any pasta dish and is great in Lasagna or Eggplant Parmigiana. It's called "Suga di Pomodora" in southern Italy. Italian-American simply refer to it as "Gravy" Being a "food of love" thing, there's no hard and fast rule on the recipe but I'll give you the basics.
2 to 3 lbs. Pork rib trimmings
1 large yellow onion quartered
1 green pepper quartered - seeds & stem removed
1 whole head fresh garlic - cut in half crossways
2 oz. olive oil
1 tsp salt
Preheat an oven to 375. Place all of the above in a roasting pan and roast for 1 hour.
Add 2 cups of water to the pan and continue to bake it for 15 minutes. Remove from oven and let sit 10 minutes. Transfer contents to a 8qt heavy bottom stock (sauce) pot. Be sure to scrape all those nice pork bits off the roasting pan into your sauce pot.
Now add 4 28 oz. cans of tomatoes...you can use whole peeled, ground, puree whatever you have on hand. You also want to add 1 6 oz. can of tomato paste.
Bring this to a simmer, stirring often so it doesn't burn on the bottom. Simmer very gently for an hour, stirring every 15 minutes.
Add salt & pepper to taste. Season it to taste; perhaps a teaspoon each of Basil and Crushed Red Pepper. Let the sauce continue to gently simmer for another hour. If the sauce seems to be too thick, add some water.
When you see a thin coat of oil on the surface, it's done. Remove from heat and let stand 20 minutes.
Using a colandar (not a sieve) strain the sauce into a large bowl (or pot). Use a spoon or spatula to extract every ounce of liquid from the tomatoes, meat, veggies, etc.
I prefer to let the "gravy" sit overnight to develop its flavor. which makes it easier to skim off the top layer of oil/pork fat.
That's it! Hint: don't try to cook this sauce in a thin metal/porcelan pot...you'll wind up burning the bottom and ruining the sauce.
Any questions, holler.
TopChef
[This message has been edited by topchef (edited May 26, 2001).]
2 to 3 lbs. Pork rib trimmings
1 large yellow onion quartered
1 green pepper quartered - seeds & stem removed
1 whole head fresh garlic - cut in half crossways
2 oz. olive oil
1 tsp salt
Preheat an oven to 375. Place all of the above in a roasting pan and roast for 1 hour.
Add 2 cups of water to the pan and continue to bake it for 15 minutes. Remove from oven and let sit 10 minutes. Transfer contents to a 8qt heavy bottom stock (sauce) pot. Be sure to scrape all those nice pork bits off the roasting pan into your sauce pot.
Now add 4 28 oz. cans of tomatoes...you can use whole peeled, ground, puree whatever you have on hand. You also want to add 1 6 oz. can of tomato paste.
Bring this to a simmer, stirring often so it doesn't burn on the bottom. Simmer very gently for an hour, stirring every 15 minutes.
Add salt & pepper to taste. Season it to taste; perhaps a teaspoon each of Basil and Crushed Red Pepper. Let the sauce continue to gently simmer for another hour. If the sauce seems to be too thick, add some water.
When you see a thin coat of oil on the surface, it's done. Remove from heat and let stand 20 minutes.
Using a colandar (not a sieve) strain the sauce into a large bowl (or pot). Use a spoon or spatula to extract every ounce of liquid from the tomatoes, meat, veggies, etc.
I prefer to let the "gravy" sit overnight to develop its flavor. which makes it easier to skim off the top layer of oil/pork fat.
That's it! Hint: don't try to cook this sauce in a thin metal/porcelan pot...you'll wind up burning the bottom and ruining the sauce.
Any questions, holler.
TopChef
[This message has been edited by topchef (edited May 26, 2001).]
TopChef: Got it. Many thanks. Looks wonderful.Between this and the bean soup, those riblets are history.
I went to your Prince and Pauper website. Are you taking reservations? I'll be there soon.
We're celebrating here. I got all nine slabs of ribs smoked simultaneously and to the noisy approval of all 35 guests. Hard to do on my equipment (not CS...)Needed a new pair of Nikes to chase down all the variables, but...it was goooooooooood.
Now for the riblets. Thanks again. Acarriii
I went to your Prince and Pauper website. Are you taking reservations? I'll be there soon.
We're celebrating here. I got all nine slabs of ribs smoked simultaneously and to the noisy approval of all 35 guests. Hard to do on my equipment (not CS...)Needed a new pair of Nikes to chase down all the variables, but...it was goooooooooood.
Now for the riblets. Thanks again. Acarriii
Reservations at The P&P are highly recommended. You can give us a shout at 802.457.1818 or e-mail mail@princeandpauper.com
Be sure to give me a heads-up here as to when you'll dining.
TopChef
Be sure to give me a heads-up here as to when you'll dining.
TopChef