Red Gravy (Debbie's)
Some people like to call this sauce, or worse yet, spaghetti sauce. I call it gravy, as in meatballs and gravy. I rarely call it red gravy, except when talking to people who are inclined to call it sauce. When I say gravy, I mean the red stuff, with meatballs, sausages and pork bracciole. When I'm talking about other gravies, for example, brown gravy, I'll say, brown gravy. No adjective means it's red.
I think the difference between a gravy and a sauce is that typically, gravies are made from the essence of meat whereas sauces are not. So, marinara sauce, being meatless, is a sauce. I'm sure there are exceptions.
Those folks who call it sauce are probably not referring this rich, thick substance that simmered for hours, commingled flavors, and made the whole house smell like Sunday. I don't care what you call yours, just don't call mine a sauce.
My gravy is in the tradition of the gravy my mother made on Sundays when my grandparents would visit. Mom would get the gravy going before church and let it simmer all day. We'd eat around 3.
This is the way to make that gravy:
2-3 |
T |
olive oil |
2 or 3 |
|
pork bracciole rolls (or pork chops, or something porky) |
4 |
cloves |
garlic, whole, peeled |
1 |
|
onion, medium, chopped |
If you're using pork chops, season both sides with:
Be careful not to churn them in the blender too long. About one nano-second should do it. If you see it mix, it's too long. You want to leave some chunks.
- About now, the sausages should be done. Remove them from the skillet and reserve with the other pork.
- Pour off some of the excess oil and deglaze the skillet with the remaining can of tomatoes. Then pour that into the pot.
- Cook on a low heat and let bubble for half an hour, stirring occasionally.
- Meanwhile, make the meatballs.
See Meatballs (Debbie's).
Time is your friend...if you have more time, let it simmer longer.