Meatballs & Spaghetti with Red Gravy (pepper, onions, mushroom, clove)
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Someone told me to cook the raw meatballs in the sauce. And since then I am hooked. It's like braciole as the meatballs flavor the sauce and vice versa. One trick is bring the sauce to a simmering boil and then add the meatballs. Reduce and don't stir for at least 30 minutes. Then stir gently till done. I generally leave it for a couple of hours to simmer it all down.
Recipe sounds interesting, have to play with changing up the seasonings on mine.
As a second generation Italian-American and a lover (and cook) of Italian food I can't say I have ever seen W-sauce or creole seasoning in a proper red sauce or meatball. Green peppers to me would definately throw off the ballance.
Same here, although the flavors sound interesting for a change of pace. Except for the green peppers -- I hate the taste of cooked green peppers!
Quote:
Originally Posted by Happy in Wyoming
I hate it when people call marinara sauce red gravy or red sauce; it's a mental finger-nails-over-the-blackboard moment.
Ditto. *shudder*
Quote:
Originally Posted by lubby
Red Gravy, that's what us true Italians call it LOL
The true Italians I'm related to wouldn't know what you're talking about. The phrase is definitely a regional one to the United States.
Someone told me to cook the raw meatballs in the sauce. And since then I am hooked. It's like braciole as the meatballs flavor the sauce and vice versa. One trick is bring the sauce to a simmering boil and then add the meatballs. Reduce and don't stir for at least 30 minutes. Then stir gently till done. I generally leave it for a couple of hours to simmer it all down.
Recipe sounds interesting, have to play with changing up the seasonings on mine.
I always throw my meatballs in the sauce raw and cook them 1 hour before sauce is done. My grandmother did it this way and taught my mom the same way. We do brown the sausage, and short ribs first before adding to the sauce.
Location: Georgia, on the Florida line, right above Tallahassee
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Quote:
Originally Posted by lubby
I always throw my meatballs in the sauce raw and cook them 1 hour before sauce is done. My grandmother did it this way and taught my mom the same way. We do brown the sausage, and short ribs first before adding to the sauce.
You must spread some Reputation around before giving it to lubby again
I never heard "gravy" until I lived with a person of Sicilian descent from NY state, and even at that rate, I never heard the bulk of his family refer to sauce in that manner (nor did I ever see it on a menu in his very Italian city's Italian restaurants). I don't think it's all that common a term anymore.
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