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Newsgroups: rec.food.recipes
From: mpalladi@astro.ocis.temple.edu (Matthew Palladinetti)
Subject: Pasta Gravy
Message-ID: <2vbv37$ajo@cronkite.ocis.temple.edu>
Date: Sun, 10 Jul 1994 02:52:06 GMT
Organization: Temple University, Academic Computer Services
I know some of you might call it sauce but here in South Philly it's
called gravy. This is my family's old recipe for marinara(meatless)
sauce for four, my grandmother would kill me for this. Anyway plan to do
this the night before or get up early. Great gravy takes at least five
hours! Get some items ready:
About five lbs of fresh plum tomatos
Get some fresh pasta of your preference, I like potato gnocchi
And you must have some really good Bread
Grated Cheese for topping, Parmesian is good but it can't beat
fresh Romano, or Locatelli
For traditional style get a good wine, White Zinfandel 87 is good
Olive Oil
1 Small Sized Clove of Garlic(minced)-of course
1 Small Yellow Onion-half miced and half peeled into small slices
2 TBL Spoon of Crushed red peppers-the kind in the jar not
the dried flakes, the hotter the better
A few leaves of Fresh Basil-Torn up.
Salt to taste
NEVER, NEVER, NEVER add SUGAR!!! Trust me it's sweet.
A large pot
A strainer or calandar whatever you call it
A Blender or Food Processor
Ok now you're ready to go.
First blend the tomatos until they're mostly liquified, a few chucks
remaining is best. Put them aside and let them sit a good half hour. Now
cover the bottom of the large pot with olive oil and put the flame on
low and keep it there. Throw in the garlic, minced onion, and one tbl spoon
of the peper. When the garlic begins to brown, not burn, throw in the
tomatoes, and stir, and stir,.... Most of your day will be stirring so get
used to it. While stiring throw in the basil the peeled onion,
the remainder of the crushed peper, and some salt, did I mention to stir.
When's it done you might say, well this is how you tell. In the beginning
it will smell like tomato soup, but as time progresses it will take
on a much fuller flavor. Here's a sure fire way to tell though, Put a
slice of bread next to the pot. After about three and a half hours tear
off a piece and dip it in the pot. Taste it-you'll know.
When it's done put on a large pot to boil, throw in some salt and a little
olive oil-don't want it to stick. When the water comes to a boil throw in the
pasta, and stir. After about 12 minutes check the texture of the pasta,
if it's still a little firm that's good, it will continue to cook even
after it's out of the water. Take the pot off the stove and strain the
pasta. Try to get all the water out. Place the pasta in a large bowl and
pour the gravy over it. Gravy goes on pasta never the other way! Now
serve with bread and wine.
Sorry the post was so long, but hey try making the gravy!