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Posted: 5/13/2024 1:45:13 PM EDT
 Attached FileIt's weird. Italy would declare war on us for making it. Still, it's pretty tasty! I'm making some right now. Without steering it towards more traditional pasta sauces (there won't be oregano in it) can anyone suggest any additional ingredients to make it better? I'm thinking brown sugar instead of white OR adding vodka and heavy cream to make a vodka sauce, although for something so simple it's really flavorful. |
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Posted: 5/13/2024 1:54:46 PM EDT
[#1]
Originally Posted By JellyBelly: https://www.ar15.com/media/mediaFiles/80463/IMG_20240513_134046_jpg-3213402.JPG It's weird. Italy would declare war on us for making it. Still, it's pretty tasty! I'm making some right now. Without steering it towards more traditional pasta sauces (there won't be oregano in it) can anyone suggest any additional ingredients to make it better? I'm thinking brown sugar instead of white OR adding vodka and heavy cream to make a vodka sauce, although for something so simple it's really flavorful. |
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Posted: 5/13/2024 2:29:32 PM EDT
[#2]
I'm sorry but I stopped reading at Velveeta.
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Posted: 5/13/2024 2:44:49 PM EDT
[#3]
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Posted: 5/13/2024 2:56:26 PM EDT
[Last Edit: wildearp]
[#4]
Sugar and cinnamon have no place in the Sunday gravy. 5 hour cook is a little extreme.
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Posted: 5/13/2024 3:11:44 PM EDT
[#5]
Quote HistoryOriginally Posted By wildearp: Sugar and cinnamon have no place in the Sunday gravy. 5 hour cook is a little extreme. https://www.ar15.com/media/mediaFiles/41996/laugh-2980625.jpg I tasted as I went and it never really improved aft about an hour and a half. It did thicken the sauce by evaporation which was nice. It IS a weird flavor that people love or hate. Next batch (in the distant future) I may try brown sugar instead. "Sunday Gravy"? I've never heard that. Now I can't think of it as anything else. 
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Posted: 5/13/2024 3:12:42 PM EDT
[Last Edit: JellyBelly]
[#6]
This isn't a Thorazine thread or GD. I'm asking if there's a way to alter the recipe in a non-traditional way to improve upon it without making it Italian.
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Posted: 5/13/2024 3:18:17 PM EDT
[#7]
Quote HistoryOriginally Posted By wildearp: Sugar and cinnamon have no place in the Sunday gravy. 5 hour cook is a little extreme. https://www.ar15.com/media/mediaFiles/41996/laugh-2980625.jpg But cinnamon? WTF? |
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Posted: 5/13/2024 3:28:23 PM EDT
[#8]
Quote HistoryOriginally Posted By R2point0: My family is from Southern Italy. Oregano is definitely *not* a traditional herb used in our sauces. Quote HistoryOriginally Posted By R2point0: Originally Posted By JellyBelly: https://www.ar15.com/media/mediaFiles/80463/IMG_20240513_134046_jpg-3213402.JPG It's weird. Italy would declare war on us for making it. Still, it's pretty tasty! I'm making some right now. Without steering it towards more traditional pasta sauces (there won't be oregano in it) can anyone suggest any additional ingredients to make it better? I'm thinking brown sugar instead of white OR adding vodka and heavy cream to make a vodka sauce, although for something so simple it's really flavorful. My mom's family is from Sicily and you are quite correct. |
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Posted: 5/13/2024 3:36:41 PM EDT
[#9]
Of course its tasty. Its got half a pound of fuckin sugar in it.
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NC, USA
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Posted: 5/13/2024 3:45:59 PM EDT
[#10]
a bit of cooked down vodka might be worth trying or get a little veggie in there (red onion or carrots).
But sugar, cinnamon, velveeta....  Attached File |
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Posted: 5/13/2024 3:59:05 PM EDT
[#11]
Quote HistoryOriginally Posted By tortilla-flats: Of course its tasty. Its got half a pound of fuckin sugar in it. A half cup in around a gallon of liquid. I don't like using sugar, but aside from knocking down the acidity it's not really noticable. The cinnamon changes the flavor, but doesn't make it cinnamon flavored. It's really weird what the combo does. I'm tempted to toss in a couple bay leaves in a future batch to see how that works. |
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Posted: 5/13/2024 4:56:59 PM EDT
[#12]
If @PlaymoreMinds is still around, she know how to do this right.
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Posted: 5/13/2024 4:58:47 PM EDT
[#13]
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OK, USA
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Posted: 5/13/2024 5:20:42 PM EDT
[#14]
Title sounds a bit…fishy. Like it might be a code phrase or something.
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Posted: 5/13/2024 5:22:59 PM EDT
[#15]
Quote HistoryOriginally Posted By GlockPride: Title sounds a bit…fishy. Like it might be a code phrase or something. Girlfriend is 54. Her mom is about to turn 87. We could turn grandma into something but you're gonna need a shovel. 
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USA
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Posted: 5/13/2024 5:32:32 PM EDT
[#16]
Quote HistoryOriginally Posted By R2point0: My family is from Southern Italy. Oregano is definitely *not* a traditional herb used in our sauces. |
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Posted: 5/13/2024 5:41:57 PM EDT
[#17]
Quote HistoryOriginally Posted By DADGAD: My mother in law's family comes from northern Italy and she doesn't use oregano, but she does include whole allspice. I don't notice the flavor so much as I always hate finding the little nuggets in the sauce. And thankfully they don't call it gravy. No real reason, but that always bugged me. |
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TX, USA
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Posted: 5/13/2024 5:51:12 PM EDT
[#18]
I dont know what the fuck is with people who put sugar in red sauces but it is fairly common and 100% disgusting!
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Posted: 5/13/2024 6:03:52 PM EDT
[#19]
First of all:
 Quote HistoryOriginally Posted By JellyBelly: This isn't a Thorazine thread or GD. I'm asking if there's a way to alter the recipe in a non-traditional way to improve upon it without making it Italian. You're right- it's not GD, and I'll refrain from jackassery here as I insist that others do. I'll admit, though, that my reflex was too give a GD-esque response. I think our resident chef covered it, though.
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Posted: 5/13/2024 6:05:18 PM EDT
[#20]
Quote HistoryOriginally Posted By ag04blast: I dont know what the fuck is with people who put sugar in red sauces but it is fairly common and 100% disgusting!  Attached File |
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Posted: 5/13/2024 10:28:45 PM EDT
[#21]
I would add a shallot when I browned the garlic.
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TX, USA
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Posted: 5/13/2024 10:33:18 PM EDT
[#22]
That looks horrible.
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Posted: 5/13/2024 10:42:37 PM EDT
[#23]
Who wrote in Velveeta? Was it originally Provel?
https://en.wikipedia.org/wiki/Provel_cheese Provel is a pasteurized processed cheese food (cheese food, the stuff we feed the cheese) like Velveeta, only "Italian" style. It would seem a more "normal" addition. |
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NC, USA
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Posted: 5/13/2024 10:44:01 PM EDT
[#24]
Somebody fucking with OP.
That shit is as italian as a taco, ffs. |
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OH, USA
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Posted: 5/13/2024 11:28:00 PM EDT
[#25]
The author of that recipe needs Jesus.
And sugar does not belong in pasta sauce. If you want to sweeten it up, a couple spoonfuls of baking soda will reduce the acidity and allow the natural sweetness of the tomatoes to come through. Add the baking soda before salt and then salt to taste, because the acid base reaction will create some saltiness too. |
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USA
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Posted: 5/13/2024 11:37:08 PM EDT
[Last Edit: DayandNight1701]
[#26]
Quote HistoryOriginally Posted By JellyBelly: I tasted as I went and it never really improved aft about an hour and a half. It did thicken the sauce by evaporation which was nice. It IS a weird flavor that people love or hate. Next batch (in the distant future) I may try brown sugar instead. "Sunday Gravy"? I've never heard that. Now I can't think of it as anything else. My Grandparents and that side of the family all born in Sicily, call spaghetti sauce "gravy" if they decided to speak English in that sentence, other wise they say "sugo" which is the literal translation for gravy. They use some mishmashed English-Italian dialect and they can't really understand traditional Italian and Italians can hardly understand them when they speak Italian. I never picked it up as pops was a Texas redneck so we all just swear a lot in both languages. "Vaffanculo, motherf*cker!" |
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Posted: 5/14/2024 3:17:29 PM EDT
[#27]
For all you guys saying that sugar doesn't belong in sauce, a tiny bit actually does to neutralize the acidity of the tomatoes. Key word is little.
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Posted: 5/15/2024 1:48:34 PM EDT
[#28]
Quote HistoryOriginally Posted By Millennial: The author of that recipe needs Jesus. And sugar does not belong in pasta sauce. If you want to sweeten it up, a couple spoonfuls of baking soda will reduce the acidity and allow the natural sweetness of the tomatoes to come through. Add the baking soda before salt and then salt to taste, because the acid base reaction will create some saltiness too.  Attached FileI've never heard of this before, and now I want to make a red sauce to test this out. not OP's recipe, for sure. Just reading that made me throw up a little bit in my mouth. |
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Posted: 6/6/2024 5:06:17 PM EDT
[#29]
Quote HistoryOriginally Posted By R2point0: A little bit of sugar can counteract overly acidic tomatoes - but you add it until it tastes right, not by a straight measurement. But cinnamon? WTF? My wife tasted my Sunday gravy when it was almost done. Later when I served it up, she said it didn't taste as good as before. I agreed and asked her if she fucked with it. She added sugar. All of the sauce and my serving of pasta went immediately into the garbage disposal. She understands now, that if she wants me to cook, she can't fuck with my recipe. She does like to add sugar to it when she is making it herself, so does her sister. It ain't for me. I absolutely love tomatoes and I eat them like apples, the fresher, the better. Acidity has never been a thing on my radar. |
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Posted: 6/6/2024 5:09:18 PM EDT
[#30]
Quote HistoryOriginally Posted By R2point0: "Gravy" is pretty much a southern Italian immigrant thing. It's just how the Italian word for sauce translated at the time, and it stuck.  |
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MA, USA
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Posted: 6/17/2024 11:05:20 PM EDT
[#31]
Quote HistoryOriginally Posted By tortilla-flats: If @PlaymoreMinds is still around, she know how to do this right. I am I do And that OP recipe ain't it. 
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Posted: 6/17/2024 11:44:45 PM EDT
[#32]
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Posted: 6/18/2024 12:42:35 PM EDT
[#33]
The Italian thing to do is start with a Mirepoix - diced onion, celery and carrot sautéed in olive oil until very soft then add the tomato sauce etc.
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Posted: 6/19/2024 5:22:44 AM EDT
[#34]
Quote HistoryOriginally Posted By engineer61: The Italian thing to do is start with a Mirepoix - diced onion, celery and carrot saut ed in olive oil until very soft then add the tomato sauce etc. And carrots are evil anyway. |
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Posted: 6/19/2024 1:42:29 PM EDT
[#35]
Quote HistoryOriginally Posted By R2point0: Given that mirepoix is a *French* culinary staple, I think you mean sofrito, which can also include garlic. And carrots are evil anyway. Soffritto |
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