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Old 06-22-2007, 05:24 AM   #11
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Quote:
Originally Posted by Caine
It's only gravy if you put meat in it. No meat, it's sauce.

How does tomato paste give someone heartburn? It's only squished tomatoes, extremely reduced. Onions on the other hand, well now THOSE will give me heartburn!
Actually, gravy vs. sauce is a 'geographic' thing...not really the ingredients. I grew up in northern NJ...anything red, with or without meat was 'sauce'. My guy is from South Philly....and all the red stuff is always called gravy. I've got relatives from Brooklyn who also say 'gravy'.
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Old 06-22-2007, 05:31 AM   #12
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RRH, there are probably as many gravy recipes as their are Italians... The recipe you have reminds me of the gravy from my mother's side of the family. It's got wonderful flavour, but is very time consuming. If I use 3oz of paste, I usually use 21 oz. of puree.

I've simplified the recipe over the years, showcasing the flavour of the tomato rather than layering flavours. I sautee garlic in olive oil, and then add 5 large cans of imported italian tomatoes. Simmer about an hour, add S&P and fresh basil leaves. It's light and fresh and wonderful with ravioli.

I'm not a big fan of freezing gravy. The flavour and texture is never the same, even if you only freeze it for a week. Try cutting the recipe in half.

Neck bones....ah, the memory that brings back. There is a miniscule amount of meat, yet it's soooo sweet. My mother could make a meal out of picking the meat off the bones.
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Old 07-09-2007, 04:36 PM   #13
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Quote:
Originally Posted by VeraBlue
I've got relatives from Brooklyn who also say 'gravy'.
Yup - my Italian NY family is from Brooklyn and says Gravy.

Now,

about the ratios. I'll give you my family's (from Italy Italian) recipe. One small can of paste to three large cans of (and this is the kicker) crushed tomatoes. Anything other than crushed tomatoes turns out wrong. Then just season with your traditional italian herbs (basil / parsley / salt / pepper / garlic salt / 1 bay leaf) to taste.

You can add meat, pork kneck bones are one of my faves. Or fry up some meat balls, but the sauce is always the same.

Please please please listen to those that have mentioned NOT to add mushrooms / celery / olives. YUCK
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Old 07-09-2007, 04:52 PM   #14
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We call it gravy too - always meatballs, sausage, my dh likes bracciolle, and sometimes neckbones. I recently heard to throw a carrot - one whole one - in. I tried it a couple times, I really don't taste much of a difference. How many of "u's" add sugar?
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Old 07-09-2007, 04:54 PM   #15
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Never! I don't like the taste.

There are other things you can do to cut the acidic taste of some tomatoes.
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Old 07-09-2007, 04:55 PM   #16
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Oh my goodness - my wife (not italian) insists on putting sugar in it. I really wish she wouldn't. I like the acidity of the tomatoes and the garlic. But - what can you do ehh.
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