The Scolai

“Just a Good Guy…With a Few Bad Habits”

The Scolai Culinary Institute

with one comment

Sunday Gravy (Spaghetti Sauce, for people from Highland and other assorted inbreds.)  Making Sunday Gravy is a process, give yourself plenty of time, relax and have some fun. I recommend opening a bottle of heavy Red Wine and making an afternoon of it.

 Ingredients:

*4 28ounce cans of crushed tomatoes

*1 large can of tomato paste

*2 pounds of HOT Italian sausage.  (Note: Real Men do NOT use mild sausage in their Sunday Gravy or in anything else they eat. If you are a fan of mild food in any form, stop reading right now and just go with some Gerber strained tomatoes. You are probably a victim of “de la Chapelle Syndrome”. Besides a taste for pabulum, symptoms include: small testes, gynecomastia, and sterility.)

*2 pounds of separated short ribs

*2 pounds of meatballs (A Man’s Man will use Hot Italian Sausage in his meatballs too) *2 pounds of pork tenderloin

*1/4 cup of Olive oil

*2 teaspoons of Salt

*1 teaspoon of Black Pepper

*4 big cloves of Garlic; Smashed

*1/4 cup of sugar

*1/2 cup of Red Wine

*1 teaspoon of crushed Red Pepper

*2 Bay Leaves

*1/4 cup fresh chopped oregano leaves

*1/4 cup fresh chopped parsley (Note: Real Men “Chop” things, they “Smash” things, they “Crush” things, they do NOT “Mince”. Not spices, not vegetables, and certainly not words.) 

Preparation:In a large stock pot heat the olive oil and brown all the meat. You don’t have to cook it through at this point; the meat will finish cooking in the gravy. Set the meat aside. In the same stock pot add garlic and tomato paste. Fry until the garlic is golden brown. Stir often as this is the base for your gravy, you don’twant it to burn or stick. Add crushed tomatoes and bring to a boil. Add salt and pepper, red pepper, oregano, parsley, and bay leaves. Reduce to low heat and simmer for about four hours stirring often. The longer the cooking time, the thicker the gravy will be. Before serving, remove all the meat from the gravy and place on a platter (You’re not making chili. Only Oakies and people from
Highland leave meat in their gravy, or worse yet, put ground beef in their gravy. I think that particular abomination originated somewhere in
Ohio.)
Pour some of the gravy into a boat to serve on the side. Boil 2 pounds of penne pasta, toss with a little olive oil and add to the remaining gravy. 
If some of your guests suffer from the above mentioned “de la Chapelle” syndrome, have small appetites or actually have the nerve to sit at your table and count calories, this gravy freezes well so you can save it for people who aren’t carrying an extra X chromosome. Scolai

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Written by thescolai

January 2, 2007 at 9:52 pm

One Response

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  1. No onions?
    Am I wrong if I add them?

    LaBelleProvince

    January 3, 2007 at 7:51 am


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