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Respected Contributor
Barbarainnc
Posts: 2,162
Registered: ‎03-11-2010

Well my first pot of Italian Sunday Gravy is on the burner simmering for 4-5 hours.

‎09-26-2014 10:26 AM

I know it's not Sunday, but I have always wanted to do this. I browned each meat and took it out of the pan. I made a 1/2 pound of homemade meatballs, used 1 pound of ground chuck and 1 package of Italian Sausage cut in chucks. Then I cooked a chopped onion and 2 cloves of garlic and some salt and pepper in EVOO and the pan drippings. I added 3 large cans of Tomato Puree and 1 cup of Merlot and 1 3/4 c water. The gravy went to the top of my 5 qt. pot, so I moved it to a bigger pot to simmer. I may not have made it correctly, but we are going to eat it tonight. {#emotions_dlg.thumbup}

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Theoriginallacey
Posts: 537
Registered: ‎03-28-2012

Re: Well my first pot of Italian Sunday Gravy is on the burner simmering for 4-5 hours.

‎09-26-2014 10:32 AM

Sounds yummy. Let me know how it turned out!
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bellecrest
Posts: 3
Registered: ‎03-14-2010

Re: Well my first pot of Italian Sunday Gravy is on the burner simmering for 4-5 hours.

‎09-26-2014 10:32 AM

Sunday Gravy is the Best! You did a wonderful job! Real Traditional Itatalian Dinner just add a crusty loaf of bread too! Mangia!
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Pickwickpapers
Posts: 1,070
Registered: ‎06-24-2013

Re: Well my first pot of Italian Sunday Gravy is on the burner simmering for 4-5 hours.

‎09-26-2014 10:47 AM

Wish we had ""smell-a-vision"".........love the aroma that fills the kitchen when Sunday gravy is simmering on the stove..........
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lulu2
Posts: 8,420
Registered: ‎03-09-2010

Re: Well my first pot of Italian Sunday Gravy is on the burner simmering for 4-5 hours.

‎09-26-2014 11:20 AM

It sounds good, but is it a bit thin? 1 3/4 cups of water plus a cup of Merlot sounds like a lot of liquid. You may need to add some tomato paste.

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Poodlepet2
Posts: 3,512
Registered: ‎03-09-2010

Re: Well my first pot of Italian Sunday Gravy is on the burner simmering for 4-5 hours.

‎09-26-2014 11:50 AM

Smellivision is right! It will be delish- and if it's on the thin side, all you need to do is take off the lid and reduce. I do use tomato paste because I think it adds intensity, but you don't have to. Another little trick I learned comes from a time when we were living in a suburb of Philly and we had neighbors from the Italian Market section. If it's a little too acidic, add a teaspoon or two of sugar. I like just a hint of sweetness, so when I am sauteing the onion and garlic, I add one or two finely chopped carrots: you don't see them in the sauce, but they bring a wonderful bit of sweetness. Ok Barb-you are the Baking Lady....are you making bread to go with this? Poodlepet
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HonnyBrown
Posts: 6,539
Registered: ‎11-23-2013

Re: Well my first pot of Italian Sunday Gravy is on the burner simmering for 4-5 hours.

‎09-26-2014 11:59 AM

It sounds perfect!

The Merlot will reduce and the water will evaporate over the long cooking time.

I don't think there is an incorrect way to make gravy.

Bon Appetit!

Get your flu shot...because I didn't.
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Barbarainnc
Posts: 2,162
Registered: ‎03-11-2010

Re: Well my first pot of Italian Sunday Gravy is on the burner simmering for 4-5 hours.

‎09-26-2014 12:01 PM

I took the lid off for a while to thicken it. I thought about making homemade bread, here is the recipe. It makes wonderful garlic bread or leave as is for a great sub roll. Smiley Happy

I found this on You Tube. Here is the video link:
http://www.youtube.com/watch?v=R00rQwwBFX4


Recipe
Dissolve 2 packages of active dry yeast and 1 T sugar in 1/2 c warm water. Let set 5 minutes. Add 1/3 c oil, then add 3 c All Purpose Flour (15 oz) and 3 c Bread Flour (12 3/4 oz) , 3 T sugar, 2 t salt and 1 1/2 c water. Mix in mixer with dough hook til dough leaves the sides. Put in a greased bowl, let double. Shape into sub rolls or hamburger or hot dog rolls. Let double and Bake at 400* for 20 minutes. I used about 9.5 oz for the 12 inch sub rolls. The recipe made 5 -12 inch sub rolls.

I cut each sub roll into 1/2 and freeze them. when I want a sub, I just thaw a while and make a sandwich.

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seaswirl
Posts: 401
Registered: ‎03-15-2010

Re: Well my first pot of Italian Sunday Gravy is on the burner simmering for 4-5 hours.

‎09-26-2014 12:24 PM

Yum. What time should we be there?

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Respected Contributor
Barbarainnc
Posts: 2,162
Registered: ‎03-11-2010

Re: Well my first pot of Italian Sunday Gravy is on the burner simmering for 4-5 hours.

‎09-26-2014 02:47 PM

The sauce thickened up, taste wonderful and is done. Hubby said it needed a little seasoning, so I put some Italian Seasoning in it. I just made 5 loaves of bread and their almost ready to put in the oven. The recipe I posted is my hands down favorite bread to make. I also love making cinnamon rolls, but that is another dough.

Can't wait for dinner tonight!!!! YUM YUM

Y'all are invited over about 5:30 this afternoon!!!

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