Thursday, May 12, 2005

If I actually knew the lyrics to the Macarena, I'd post them here and then make a witty word change to Macaroni...get it? But I don't. Oh well.

Good Lord Julia has a ton of readers.

Hello! I'm glad that you (and Patrick!) enjoyed the recipe. We love it too.
Anyway, for those of you expecting the gravy recipe to be prominently displayed on this website, here ya go:


1/4 c olive oil
5-6 garlic cloves, minced
1 small can tomato paste
3 28 oz cans tomato product (I usually use 2 crushed and one diced, but it's a matter of preference)
Rinse out tomato cans into one can, thereby getting all of the pulp out of the bottoms of the cans - you will add about one can of this pulpy water
1 small can Rotel tomato (this is a spicy diced tomato and it adds some kick to the gravy - skip it if you don't like spice)
a pinch of sugar
1/4 to 1/2 cup of red (think Italian table) wine - I never measure so I am totally guessing, just pour some in
2 bay leaves
1 T dried basil
salt & pepper to taste
country style pork ribs on the bone
hot & sweet Italian sausage


Wake up in the morning, pee, and then GO CHOP GARLIC. You'll want to start the gravy by 8:30 am at the latest or it won't be ready.

Heat the oil in a big pot and brown the meat in the pot that you will be making the gravy in. Put browned meat aside on paper towels.

Heat garlic in the oil (do not burn or toast garlic - if you do, start over).

Add tomato paste and saute for a minute. Then add all cans of tomato products, seasonings, wine, water, and sugar. Finally, add the meat (if you are using meatballs, don't cook them all day, add them about an hour before eating).

Simmer the gravy until dinner time, at least eight hours. The pork will be so tender that it will fall off the bone (it is absolutely amazing cooked this way), and the sausage will help flavor the gravy.

Bake some garlic (cut off top of head of garlic, drizzle with olive oil, wrap in tin foil and bake at least an hour in a 400 degree oven), get some nice Italian bread and a good salad and you are set.



Blogger M&Co. said...

O.K. that does sound yummy! Maybe I can give it a try this weekend. Yyyyymmmmmmmm

12:29 PM  
Anonymous Lisa V said...

Okay I am making six batches of this for my monthly cooking. I presume it freezes well. It also sounds like I am going to crave seeing the Sopranos.

11:58 PM  
Anonymous Anonymous said...

OK, 2 questions. First, I made this today and LOVED it, but I think I over-cooked it. At 7 hours the meat was falling loose, but well, it was only 7 hours. At 8 hours I didn't like it as much and the color had darkened. So was it probably done at 7 hours?

Number 2, you bake the clove of garlic and then what? Eat it whole? Never heard of such a thing.

Also, it's worth noting to others before they make my mistake: you need a BIG pan. I tried a dutch oven and had a monster mess. The rest of the world probably knows that, but I'm not used to ever making anything in a big quantity.

Thanks for sharing!

5:18 PM  
Blogger Jill said...

Count me among the millions who stumbled over here via Julia's blog! I have a question, now that my mouth is watering reading about this gravy. How much pork and sausage do you use?

8:03 PM  
Blogger Stolidoli said...

Thank you Lisa for putting the Sopranos theme song in my head!! Dammit.

Anyway, the gravy's done when it's done. If you liked it at 7 hours, then it was done at 7 hours. It's all just a matter of taste. Also, I'm not sure when you're counting from - it takes a while to chop garlic and brown meat, so did you count from the moment you started chopping garlic or from the moment the whole thing started cooking together? Because if it was the latter, I probably only cook mine for 7 hours too. We eat early on Sunday Classic nights.

The garlic is baked and then squeezed out (it becomes very soft) from the clove. Spread it on really good bread and eat it - it's SO MUCH better than your traditional garlic bread.

How much meat is a personal preference - I usually make way way too much, first off. But I use probably about 6 pork ribs. I use less sausage because the kids don't like it as much as the pork. When you eat the gravy, you'll be putting it over macaroni and then eating the meat along side it, so it's not like making a bolognese sauce, where the proportions need to be just so. Of course, if you put too much meat in, the gravy won't cover it and it won't cook right.

When I freeze, I usually separate out the (mostly meatless, except for divine little chunks of pork floating around) gravy into different sized containers and then put the meat (also in gravy of course) into a different one. That way I can defrost some a little at a time.

Now I'm hungry! Good luck!

9:57 AM  
Blogger Territorial said...

"woke up this myself a gun"

I love that song.

Anyhoo..that recipe sounds great! Ingredients have been added to my grocery list.


2:49 PM  
Anonymous Anonymous said...

Ah-ha! Thank you for the clarifications. We of the Irish backgrounds aren't so intuitive with the Italian cooking apparently...

8:16 PM  
Anonymous Lisa V said...

We made it, and it was excellent!!

It would raise Big Pussy Bompansaro from the grave, or rather the ocean.

10:25 PM  
Anonymous Anonymous said...


If you REALLY REALLY NEED to know I found a website that has the translation from Spanish to English. Just don't sayI didn't warn you!!!

7:37 AM  

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