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Old 07-31-2016, 01:25 PM   #11
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Originally Posted by Addie View Post
It is mostly an East Coast term. What makes it a gravy according to Julia Child's definition, if there is meat in it, it is a gravy, if not, then it is a sauce.
All righty then. Here's the answer: "Some*Italian Americans*on the*East Coast*and around the*Chicago area*refer to tomato sauce as "gravy", "tomato gravy", or "Sunday gravy", especially sauces with a large quantity of meat simmered in them, similar to the ItalianNeapolitan ragł. The term "Sunday gravy" derives from the Italian tradition of having a large, family dinner on Sunday afternoons. "Gravy" is an erroneous English translation from the Italian*sugo*which means juice, but can also mean sauce (as in*sugo per pastasciutta).[7]

The expression for "gravy" in Italian issugo d'arrosto, which is literally "juice of a roast" and is not specifically tomato sauce.[8]*Sicilian Americans*in communities like*Buffalo*and*Rochester,New York*use the terms "sarsa" and "succu" interchangeably for tomato sauces of all types used with pasta, and "gravy" only in reference to brown meat gravies."


The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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Old 07-31-2016, 01:41 PM   #12
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Thanks, Craig! Iuse the 28 oz cans.and yes that was my fault, I usually use a complete bulb in my gravy. As far as the seasoning goes, I season several times throughout the cooking process. They really cook down. The best advice I can give is taste frequently and adjust what's needed.

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Old 07-31-2016, 02:58 PM   #13
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Originally Posted by NickJayy View Post
Thanks, Craig! Iuse the 28 oz cans.and yes that was my fault, I usually use a complete bulb in my gravy. As far as the seasoning goes, I season several times throughout the cooking process. They really cook down. The best advice I can give is taste frequently and adjust what's needed.
Thanks for the pepperoni tip! I used the boat motor to chop it up so you can't find any pieces and it adds a great backround flavor to the gravy. I new that Charlie Daniels made sauce using sliced pepperoni, but this is the first time I've ever used it.
Emeralds are real Gems! C. caninus & C. Batesii.
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Old 07-31-2016, 05:21 PM   #14
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No one I know here except one of my friends (of Italian descent) calls it "gravy," they/we call it "sauce"

Thanks for the recipe!

Less is not more. More is more and more is fabulous.
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crushed tomatoes, garlic, gravy, italian sausage, onion, recipe, sage, sausage

Red Gravy (Sausage) Introduction: This recipe is a delicious red gravy (also called sauce to the fellas from the west coast) with tender Italian sausage rounds. This gravy goes great served on top of a plate of thin spaghetti or on a good Italian hard roll. Ingredients: Olive oil 1 Full clove of garlic, minced 2 onions finely chopped 3 feet of Italian sausage cut into 1 inch long pieces* (Spicy, sweet, mild, etc.) 2 cans of crushed tomatoes (avoid pre seasoned tomatoes) 2 cups fresh grated Parmesan cheese Garlic powder Onion powder Salt Fresh ground black pepper Crushed red pepper flakes (optional) Fresh parsley Makes 3-4 servings. Prep time: 15 minutes Cook time: 6-8 hours Notes *Try to get fresh sausage from a good Italian deli. If not, use one pack of preferred brand of Italian sausage. Fresh parm is a must! Don't use Kraft or any of that junk. Dried parsley can be substituted for fresh. Be liberal with all seasonings. 1. Put enough olive oil in a deep sauce pan to thinly coat the bottom. 2. One the oil is heated, add garlic, onion, and sausage making an even layer in the pan. 3. Season with Garlic powder, Onion powder, salt, pepper, and crushed red pepper if you prefer a little heat. 4. Reduce heat to low and brown the sausage as long as possible without burning it. Try to get those crispy edges. (Be patient, let the sausage sit for about 10 minutes between stirring). 5. Add both cans of crushed tomatoes to sausage along with 1/4 of one of your tomato cans of water to give time for cooking. 6. Let the gravy heat up for about 10 minutes, and stir in your Parmesan cheese. 7. Season again with all listed in step 3. Add parsley to taste. 8. Reduce heat to low and stir every 30 minutes until sauce is very thick. 9. Taste, taste, taste. Re season if necessary. And that's it folks, by the time your gravy has reduced enough, it will be about 6 to 8 hours. Your sausage should be more tender than any you've had off the grill or in a restaurant. And the flavor... Well you'll see for yourself. This is a traditional red Italian gravy. NOTE find yourself a good stick of pepperoni from an Italian deli and add it in the pot at the same time as the sausage. It adds a great amount of flavor! Enjoy! 3 stars 1 reviews
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