Jan 24 2015
It has been ages since I made some Italian gravy. The recipe is from the Frugal Gourmet. I used to watch his show and have most of his cookbooks. I liked the guy until I found out he liked little boys. I made a batch early so it was ready to use for supper. It makes a large batch and will keep about a week. I will freeze some of mine too. The gravy would be great with any BBQ meats too.
I had bought some Italian meatballs at Krogers that looked good, Margharita brand. I got the idea of fried ravioli from the Mississippi Current cookbook and followed a recipe by Giada of food network for using frozen cheese ravioli.
Toasted or fried ravioli comes from the Italians in St. Louis. When I hear St. Louis I think of ribs and BBQ but the fried ravioli is another favorite food there.
I breaded the ravioli ahead; dipping in buttermilk then coating with Italian seasoned breadcrumbs. I shallow fried them in a skillet with ½ inch of olive oil at 325-350 deg. about 1 ½ minutes per side. The meatballs I placed in a skillet and in my convection oven at 375 deg. for 20 minutes turning half way. I then poured the grease off and wiped out the skillet, put the meatballs back in and poured some Italian gravy over and heated up while I did the ravioli.
The grandson was here since his Mom had to go in for work and his Dad was working. I served the meatballs in a bowl with some of the gravy to dip the ravioli in too. I warmed up some of the Red Lobster biscuits to have too. The wife and I liked the ravioli but the grandson wasn’t crazy about them. He ended up eating 5 meatballs though!
The daughter in law didn’t get here until 7:00. I had 3 ravioli left so heated up the oil and fried them for her. She made a salad and had a biscuit. She liked the ravioli. The ravioli would make a great appetizer or part snack too. It is usually served with marinara sauce and I think ranch or blue cheese dressing would be good too.
Ingredients for the gravy
For supper
Smokin Don
Recipe for gravy:
FG Italian Gravy
2 28 oz. cans crushed tomatoes
1 6 oz. can tomato paste
1 quart chicken or beef stock
2 cups dry red wine
¼ cup olive oil
2 onions, minced
6 large garlic cloves, chopped
2 ribs celery, with leaves, minced
1 carrot grated
½ cup chopped parsley
½ pound fresh mushrooms, chopped (optional)
½ tsp. crushed red pepper flakes
1 tbs. crushed oregano
1 tsp. dried rosemary
2 bay leaves
1 tbs. dried basil
½ tbs. fresh ground pepper
1 tbs. salt or to taste
1 tsp. sugar
1 pound of pork neck bones or chicken backs and necks
In a large pot place the crushed tomatoes, tomato paste, chicken or beef stock, and wine. Heat a large frying pan and add the olive oil. Sautee the onions, garlic, celery, and carrots until they start to brown. Add to the pot with the rest of the ingredients. Bring to a boil then turn down the heat and simmer for two hours partly covered, stirring often. Remove the bones and discard; skim the fat from the top. Store in the fridge, in a glass, plastic, or stainless steel container. It will keep for a week. Good for anything you would use tomato sauce on. This freezes well.
Note: I use just one cup of red wine, but it is not as good without the wine. I use chicken broth and any chicken bones I have saved. I sometimes pick any meat from the bones and add back to the pot. I think it’s the best tomato gravy, sauce, I have had.
