nicoroni
Sophomore
@nicoroni
Posts: 137
Likes: 197
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Post by nicoroni on Sept 1, 2020 17:12:48 GMT
I pretty much lost my desire for red gravy..(yes,that's what Jersey Itals call red sauce )awhile back.Growing up the old man's recipe was good,but complicated and took many hours so I stopped making it ( my sister knows it and makes it maybe once or twice a year,she too citing the amount of labor.Over the years I tried many jarred sauces and recall only Victoria vodka sauce worthwhile,but even that didn't fill the bill.The last time I made red gravy it was maybe 10 years ago when I lived someplace where I could garden and went kinda nuts and had 37 tomato plants= a zillion tomatoes.I made gravy from them,a long labor intensive deal with a blender,garlic and spices I had grown,Italian sausage and about 4+ hours of simmering.It turned out very well and everyone,even my sister agreed.But that was way more labor than I was willing to commit to....... So,I went back to my actual fave,white clam sauce, Progresso being the best IMO.I'd always add a can of whole baby clams and a bottle of clam juice and eat with crushed red pepper and grated Romano cheese ( i was brought up with Romano rather than Parmesan ). I was in Walmart a week or so ago and even though it wasn't on my list my eye caught a few cans of Bumblebee white clam sauce,kinda unusual because one thing that always pissed me off about Wmart was that they had a zillion different kinds of jarred red sauce at all times but never white clam,so I grabbed it.Of course since it wasn't on my list I forgot to get the baby clams and juice,but it wasn't bad at all...and yes,I did make white clam sauce from scratch one time using a recipe a world travelling friend got from somewhere in Italy.Good,but labor intensive and expensive.The recipe called for a dozen or two top neck fresh clams whole.Too costly so I got another dozen or two bigger clams,cherrystone I think,put them in a pot with a bit of water just long enough for them to open a hair took them out one by one with tongs and cut them up with food scissors and then put them back in the sauce to finish.Excellent,but to much $ and too much work,so it's back to canned.
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Post by Sarge on Sept 1, 2020 19:39:07 GMT
I never make sauce from scratch since I found Prego's Farmers' Market Classic Marinara Sauce (it has the tan label), I add ground chuck, 2 tablespoons of sugar and a tablespoon of Kraft Parmesan/Romano grated cheese and I pour it over linguini. WKD loves it. I've never really made sauce from "scratch", I used to used canned tomato paste and canned tomato sauce, I wouldn't have a clue how to make spaghetti sauce from scratch. Looks like good ingredients, a bit high in sodium.
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Post by Sarge on Sept 1, 2020 19:42:03 GMT
I pretty much lost my desire for red gravy..(yes,that's what Jersey Itals call red sauce )awhile back... Any time I hear tomato sauce called gravy I think of the scene where the Soprano crew goes to Italy and Paulie asks for gravy.
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Post by Jep Gambardella on Sept 2, 2020 2:47:10 GMT
I pretty much lost my desire for red gravy..(yes,that's what Jersey Itals call red sauce )awhile back... Any time I hear tomato sauce called gravy I think of the scene where the Soprano crew goes to Italy and Paulie asks for gravy. I watched that episode just the other day and I was puzzled by that scene. It didnβt sound possible that anyone would call tomato sauce βgravyβ, when the two things are so different from each other.
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Spaghetti
Nov 18, 2020 2:21:03 GMT
via mobile
Post by nutsberryfarm π on Nov 18, 2020 2:21:03 GMT
Used some Barilla Vero Gusto Sicilian Herb sauce tonight. Tasty.
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