Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Recipe Authentic Sicilian Sauce (Gravy)

Miss Lynn,
my first name is Greg.

Thank you Greg, please call me Lynn, it is my real name

You're welcome, Miss Lynn.

Pleasure to meet you.

Recipe looks wonderful but way to big for our household.

dvdegeorge,
FYI. I'm gearing back up to make those meatballs of yours again. Only thing left to get is the ground veal and fresh basil. Didn't feel like getting hosed down for $10.99/lb at Publix for the veal while I was picking up some of the other peripheral stuff.

I've got a nice market nearby (Western Beef out of NY) that has good prices on meats and seafood. If one ever comes to your area, check them out. You won't be disappointed. I've made friends with the butchers and seafood guys and they treat me like royalty when I come in. And, they also sell really fresh herbs and BIG shallots cheap.

I made 18 of your meatballs the first time and they went like hotcakes.

Thanks again for the recipe.

Super Bowl Sunday is looking something like:

Homemade Hummus with cut veggies, cheese plate, chips and crackers

Steamed shrimp with homemade cocktail sauce
or
Sauteed shrimp in EVOO with garlic, Sambal, and fresh parsley

dvdegeorge's meatballs with my scratch-made sauce on the side and plenty of Western Beef Italian rolls, if somebody wants to make a meatball sub

Splash with plenty of Belgian beer, Washington State red wine, and good bourbon and game on..

Quite an operation...and the results look delectable. Wish I could stand right in the kitchen while you put this together...

sse, isn't really hard, buddy.

Dan's meatballs require a little time. But, they're definitely worth the wait!

The key for me (making them the second time) is having the ingredients ready to go.

There weren't many left over, but I made dang sure the last ones were going in my lunch box.

dv,

Come stai paisan',

Thanks for posting this back up on the thread with the "silly blond gal" making "balls". What a hoot she was.

Your recipe reminds me so much of our family's . Story was grandpa, from Sicily, married grandma, of English ancestry and the "family" taught her how to make sauce or ("gravy" depending on where you're from). My dad says there was always a pot on the stove and leftover meat, whatever was available, got added along with tomatoes and the other stuff as necessary.

It was a pleasure reading through your earlier post with the recipe. SO good to see a variety of meat used instead of just "ground beef", although that sufficed in our household lots of times, the folks raising 5 kids on one salary. And what's a measuring spoon? A little of this, a pinch of that.

The meatball recipe is "authentic" folks, in case you haven't figured that out yet. At least it was in our house.

Now that I'll be going to visit my wife for the winter soon, as I will be off for 4 months, I'll not be having to deal with an RV kitchen. I'm thinking a pot of gravy, some meatballs and salsiccia, and some good "pisgetti" as my little sister used to say will be in order.

Maybe the best part will be using the cast iron fry pan for frying up some leftovers. I love me some fried spaghetti.

Grazie, molto grazie.

Geno

PS, we had some really sweet sauce once, courtesy of me, sometime in high school. I was helping out making it, getting the recipe from mom who was out in the living room on the couch. One of us did something wrong, either she told me "about 3 tablespoons of sugar" when it should have been 3 teaspoons, or I heard wrong. Mom was known to have a bit of wine while we were out of her hair, and I will or will not confirm that I managed to get my lips on the bottle every now and again. It was "special" that's all I can say

straight to the TOP!!!!

and i see ya gave 'dirt' a lil' reckanishun

That's Mister Dirt!!

Good thread.

Don't forget to remove the Bay leaves before serving.

Thanks for posting your recipe looks good.

tag this one

yep