Aloise Family Gravy
Aloise Family Gravy
As Aunt Mary (Federico) said, "There is no gravy receipe ,you either know how to make it or u don't."
She's right, but I tried anyway.. Chances are, if you've never seen it made in front of your eyes, you're not going to get it right. But give it a whirl anyway!
Ingredients for gravy:
3 Big cans Italian plum tomatoes
3 small cans of tomato paste, Italian
1 small onion
Salt
Onion Powder
Garlic Powder
Black Pepper
Olive Oil
Ingredients for pork chop and sausage:
One 1/2-inch thick slice of onion
Olive oil
2 lbs Italian sausage (hot, sweet or both)
1 bone-in pork chop, with fat
Ingredients for meatballs:
2 lbs. 25/75% ground beef chop meat
3 eggs (eggs are a binding agent, so it's not fixed in stone) (2 eggs for every pound and a half of chop meat... MARK HAS CONTRADICTED HIMSELF 100000 TIMES WHEN TELLING ME ABOUT THE EGGS)
Pile of Romano cheese
Pile of bread crumbs
Parsley
Salt
Pepper
Garlic powder
Onion powder
Blend the Italian plum tomatoes in a blender and blend until you see the tomatoes come to the top. Add to a big pot on med-high heat. Add the tomato paste. Then, add the salt, onion powder, garlic powder, and black pepper. Stir. turn the heat down when it starts to bubble.
In a large frying pan, heat olive oil and the slice of onion. When the onion sautes, the pan is hot enough to put in the pork chop and some of the sausage. BROWN (do not cook). As the meat gets browned, place it in the gravy.
In a separate bowl, add chop meat, eggs, cheese, bread crumbs, and parsley. Mix with wet hands. Mix in the salt, pepper, garlic powder, and onion powder. Once all is hand-mashed together, roll the meatballs to desired size. Brown the meatballs in the pan from the sausage and pork. As the meatballs are browned, place them in the gravy.
*Meatballs brown very fast. If you brown them too long, they will turn into rocks when you're all done.
Stir the gravy carefully once you add the meatballs so they don't break.
Cook on very low heat for 3 hours, stirring every 20 minutes.
As Aunt Mary (Federico) said, "There is no gravy receipe ,you either know how to make it or u don't."
She's right, but I tried anyway.. Chances are, if you've never seen it made in front of your eyes, you're not going to get it right. But give it a whirl anyway!
Ingredients for gravy:
3 Big cans Italian plum tomatoes
3 small cans of tomato paste, Italian
1 small onion
Salt
Onion Powder
Garlic Powder
Black Pepper
Olive Oil
Ingredients for pork chop and sausage:
One 1/2-inch thick slice of onion
Olive oil
2 lbs Italian sausage (hot, sweet or both)
1 bone-in pork chop, with fat
Ingredients for meatballs:
2 lbs. 25/75% ground beef chop meat
3 eggs (eggs are a binding agent, so it's not fixed in stone) (2 eggs for every pound and a half of chop meat... MARK HAS CONTRADICTED HIMSELF 100000 TIMES WHEN TELLING ME ABOUT THE EGGS)
Pile of Romano cheese
Pile of bread crumbs
Parsley
Salt
Pepper
Garlic powder
Onion powder
Blend the Italian plum tomatoes in a blender and blend until you see the tomatoes come to the top. Add to a big pot on med-high heat. Add the tomato paste. Then, add the salt, onion powder, garlic powder, and black pepper. Stir. turn the heat down when it starts to bubble.
In a large frying pan, heat olive oil and the slice of onion. When the onion sautes, the pan is hot enough to put in the pork chop and some of the sausage. BROWN (do not cook). As the meat gets browned, place it in the gravy.
In a separate bowl, add chop meat, eggs, cheese, bread crumbs, and parsley. Mix with wet hands. Mix in the salt, pepper, garlic powder, and onion powder. Once all is hand-mashed together, roll the meatballs to desired size. Brown the meatballs in the pan from the sausage and pork. As the meatballs are browned, place them in the gravy.
*Meatballs brown very fast. If you brown them too long, they will turn into rocks when you're all done.
Stir the gravy carefully once you add the meatballs so they don't break.
Cook on very low heat for 3 hours, stirring every 20 minutes.