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Thread: Italian Gravy using meat drippings

  1. #1

    Default Italian Gravy using meat drippings

    I'm hoping to find a recipe like my late aunt's. It's Italian gravy using various meat drippings saved up in the freezer. I don't know much about her recipe. I know each time she made a roast or something similar, she saved all the juices in the freezer. When the time came to make her DELICIOUS Italian gravy, she used this as her base. This gravy was to die for. It's used on any type of pasta. Thanks in advance!!

  2. #2
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    Default Re: Italian Gravy using meat drippings

    Hey there Chattikat! Welcome to the board and be prepared to have fun, laugh your tail off and enjoy some great recipes. As far as late aunt's gravy recipe, I assume you are speaking about tomato sauce? My mom used saved frozen grease for every thing. To get close to your aunt's recipe, think back on the types of meats she used to prepare. Pork, beef, sausages, bacon and the quality of the meats. Lesser qualities tend to render more grease than the top shelf ones. Lastly, she no doubt had a healthy spice rack that she used. Are there any relatives that may have her recipe? With our luck, she was like my grandma who never wrote anyhting down, just winged it, and her meals were always delicious! Keep us informed on what you find, and again, a hearty welcome. Laura

  3. #3

    Default Re: Italian Gravy using meat drippings

    Thanks for the warm welcome, Laura. I know my aunt used beef drippings, and I don't know what else. Of course she had no written recipe. Isn't that the story for many great cooks? I've tried unsuccessfully to obtain the "formula" from her daughter. (procrastinator extraordinaire!) I'll wait a while to see if anyone here has a recipe. Then I'll just experiment. Thanks again. Kathy

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    Default Re: Italian Gravy using meat drippings

    After digging around I found my old room-mate's sauce that I remembered fondly.
    Of course there are no measurements, but here are some differences that stood out to me. Instead of ground beef, she roasted beef ribs or sometimes veal ribs and tossed them in. (Makes sence~bones always add more flavor and thickens the sauce) Secondly, she added pepperoni, for a bit more spice.
    Then, the rest of her ingredients are standard: Tomatoes, onion, garlic (added in the middle-do not brown, it gets bitter!), basil, oregano, tom. paste, sugar (I use 1-2 grated carrot for sweentening), olive oil to start the dish, then a bit drizzeled in before serving, mushrooms, and water or wine. I prefer a sturdy red~ a Cab, merlot, or a pino noir. I also add thyme and a bay leaf.
    After all that my dear Chatti, like every grand mother will tell you, "Ya gotta make it your own". And don't be shy about nailing down your cousin on this. If she lives close, could you have a "pasta party" and get the recipe that way? Now you have me curious about your aunt's recipe! Maybe others on the board have opinions! Laura
    PS, don't forget grated parm cheese!!!

  5. #5

    Default Re: Italian Gravy using meat drippings

    Laura,

    This sounds like it could be along the line of my auntie's formula. I may have to try this over the upcoming long weekend.

    If any others have suggestions, opinions, or variations on this, I'd love to hear them.

    Thanks!

  6. #6
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    Default Re: Italian Gravy using meat drippings

    O-kay, ChattiKat~ ham head over here! I forgot. When I'm feeling REALLY frisky, I'll add lot-so mushrooms, and sometimes chopped green or cubanel peppers. And if it's beef ribs diving into the pool, I'll add a small pinch of all-spice. It is such an amazing backgroung flavor to beef. It's also part of my steak marinade............but that's another show! Laura

  7. #7
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    Smile Re: Italian Gravy using meat drippings

    My husband is half-Italian and his father and grandmother were full Italians.
    I make the recipe they used. I buy a small or large roast (usually rump roast or some kind of roast without much fat on it). Brown it on all sides in the pan. Then you can make your on spaghetti sauce or buy it. I usually make mine. 2 large cans of tomato paste, one small can of tomato paste, oregano, real garlic or garlic powder, basil, cooked onions or onion flakes, about 1/4 cup sugar or brown sugar. One package of Good Seasons Italian dressing, salt and pepper, a tiny bit of olive oil.

    Add about 6 cans of water (use one of the large tomato paste cans). Stir. Now turn heat down to a little less than medium heat. Put on a lid. Cook at least 3-5 hours until the roast is tender. Then I take the roast out. You can serve the roast on the side or you can do what I do. I take two forks and shred the roast meat and place it back into the sauce. Cook your spaghetti. Actually I use rigatoni spaghetti noodles. After I cook the rigatoni I combine with the sauce. Everyone loves it.

    The roast is what gives it that good flavor. So much better than using hamburger meat.
    Some Italians use all different kinds of meat such as Italian sausage, pork chops.

    My family likes the spaghetti sauce cooked with the roast better than regular spaghetti and meat sauce made with hamburger! This is great for Sunday dinner.

  8. #8
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    Thumbs up Re: Italian Gravy using meat drippings

    Holey Moses in Heaven with wings!!!! I discovered the secret!!! Chatti, it's adding a bit (1/8-1/4cup) of balsamic vinegar to the sauce! OMG, that's it! Wait till you try it! Laura

  9. #9
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    Default Re: Italian Gravy using meat drippings

    By the way I use Hunts Tomato Paste. It is the best. It only took me ONE time to learn not to substitute tomatoe paste!

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