we used to use ragu and those already made sauces. it tasted pretty shitty compared to authentic cooking.

could some one help me out and tell me how to make pasta gravy meatballs the authentic way. also, why do they put the pasta in frying pan?

Check out this thread, there are lots of good ideas there.

http://www.gangsterbb.net/threads/ubbthreads.php?ubb=showflat&Number=430062&page=1

I was brought up on homemade pasta sauce. Never was anything else considered beside homemade. Although I don't make it as often, even today I make my own sauce from my mom's recipe.

That being said, you can imagine my shock when I opened my daughter's fridge and saw a jar of Ragu! Ok, she has three kids and is always busy so I forgave her.....after I said "WTF, whatsa matta you" and smacked the back of her head.

TIS

Bravo! But no forgiveness. You ought to file for custody of the grandkids.

Ha ha ha!! I drawing up the papers as we speak.

TIS

mmmmmmm, but 3 hours???? sigh.

You want it fast, or you want it good?

Oooh that's a tough one.

Dirty girl .

Now, I realize that I might be leaving myself open for quite an argument here, but I don't think I've ever had occasion to cook a sauce for three hours (and I usually make my own).

As I see it, one might certainly simmer a sauce for hours when you're making a huge vat of it to feed a hungry crew. But smaller amounts (like I usually make) can work quite well when you carefully watch the sauce and slowly cook it down to the consistency you want.

I will simmer a sauce somewhat longer when I'm adding things like meatballs or sausages - I cook those things separately and add them to the sauce when I feel the time is right. Then I'll continue to simmer everything and let all the flavors blend together nicely.

Signor V.

Signor V,

If you're just adding meatballs and sausages, then you're probably right, you don't need it to cook for three or four hours. But if you're using the tougher cuts of meat that make the gravy so rich (like spare ribs, pork butts, beef chuck, veal shanks, etc.), then you HAVE TO simmer it slow and long to gets those cuts of meat nice and tender. They're a course all to themselves in an Italian home .

Re Meatballs: They tend to get tough if they're in the sauce too long. Of all the gravy meats, they should go in last.

PB,

I agree - no argument here.

What I was originally referring to when I was talking about cooking times was simmering a basic tomato-based sauce (marinara, puttanesca, etc.). I wasn't really considering all the possible "extras." And you're absolutely correct - tougher cuts of meat must be allowed to slowly cook in order to properly tenderize them.

We should open our own GBB Cooking School (take that, Gordon Ramsay!! )

Dammit, now I'm hungry (again)!

Signor V.

You're not alone SV. I never cook my sauce for hours either, and neither did my mother, mother-in-law and grandmother. Now traditionally I put meatballs, sausage in my sauce (I brown them off first) but even still I never simmer it for hours.


TIS

I just read this thread, and these are exactly my sentimonies.

I know, reading thru the posts makes me almost wanna get out the ol'pots & pans....Almost!! Does sound good though.



TIS

I usually let mine simmer for a good two hours.