/ck/ - Food & Cooking

[Anonymous No.10725035]

Since there's so many real Italians on this board, redpill me on authentic gravy recipes. I will be using 2lbs of grass feed beef so it will be a meat sauce.

[Anonymous No.10725086]

che cosa vuoi sappere?

[Anonymous No.10725156]

>>10725035
/ck/ approved gravy
2c heinz fancy ketchup
1c sugar
2tbs corn syrup
Lettuce from 2 questionable week old mcchickens(cause vegetables)
2tbs generic Italian seasoning

Wa La

[Anonymous No.10725164]

>>10725086
Ingredients and spices

[Anonymous No.10725260]

>>10725164

I guess it depends how you want you tomato sauce

I brown garlic, anchovies, and red chili as a base then deglaze with wine and add the meat. Then the tomatoes, and usually I use capers, oregano, rosemary, Italian parsley and basil

[Anonymous No.10725270]

>>10725035
is it pronounced 'chen toe'?

[Anonymous No.10725295]

>>10725260
Interesting. How many anchovies?

[Anonymous No.10726773]

The french invented gravy

[Anonymous No.10726870]

>>10725035
>real italians
>"gravy"
>nobody has eaten tomato sauce in italy since the fucking 19th century. except the backwards savage sicilians maybe

[Anonymous No.10726945]

>change google search settings to italian only
>search up recipe for basic dish
>linked to popular italian website
>'translate to english'

https://www.giallozafferano.it/ricette-cat/


there knock yourself out.

[Anonymous No.10727626]

Sauce pan. Hot. Olive oil. In.
Diced carrots, celery, garlic, onions. In.
Oregano. In.
Stir.
Meat. In.
Salt.
Cook. 4 to 7 minutes.
Deglaze with red wine.
Parsley. In.
Butter. In.
Black pepper. In.
One red chili pepper, split. In.
Add the tomato paste mixed with wine, water, or broth.
Add the peeled plum tomatoes.
Basil. In.
Simmer on low heat 5 to 10 hours, or longer if desired. Stir occasionally.
Done. Beautiful. Authentic. Delicious. Easy.