Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Chef #1163492's Public Recipes
    Lost? Site Map

    Recipe Box is Here

    Save your favorite recipes

    Upload your own

    Create and manage Shopping Lists

    Share with friends

    3 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    A tradition homemade red gravy should be made with meat, specifically pork and veal. I use pork and veal neck bones for added flavor. Instead of sugar and water, I use a little more tomato paste than usual plus Chianti and minced onion. Fresh herbs are vital to the outcome of the flavor, so throw away any of your dried herbs, they're crap. I also use grated cheese, it's a nice touch, especially if you're using the sauce for pasta. (Note: The amount of meatballs depends on how much meat you use and how big you make them. I use a little over a pound of meat and that usually translates to 8-16 meatballs.) VARIATION: Instead of frying neck bones, and if you have more time on your hands, you can braise a couple of good pork and veal shanks in red wine and let them soak in the sauce.

    Recipe #355021

    These are real meatballs. If you were only using ground beef in your meatballs before, then you were doing them wrong! Pork and veal is where the real flavor comes from. I also use a tiny bit of mild Italian sausage just like the old country. To make them nice and moist, have them cook in a big pot of homemade red gravy for 1 to 2 hours. Make them as big or small as you like. They should serve about 4, could be more or less depending on the appetite of your family. Rubbing your hands in olive oil helps make perfectly round meatballs. Fresh herbs and produce make all the difference in the world with the flavor. Laziness results in a whack in the head from your nonna's wooden spoon! Lastly, all Italian cooking should have the love, so you better be using your hands when mixing the meat, don't be afraid of good cooking!

    Recipe #354871

    My ancestry is from Toscana so whenever I decide to use a wine in my cooking it's always either a Chianti or a Vernaccia. I also have blood from Abruzzo and Emilia-Romagna so I really am heavy on meats and cheeses. My secret to marinating meats and chicken is a combination of wine (red for beef and veal; white for pork and chicken) and whole milk. I'm also very picking with the cheeses. Must be gourmet parmigiano-reggiano and buffalo mozzarella. The parmigiano-reggiano can be found at most supermarkets and the buffalo mozzarella can be found in either Trader Joes or Whole Foods. The olive oil must imported, otherwise it's crap! The use of homemade red gravy is also vital. Don't be lazy! With all that said, enjoy a lead-heavy stick-to-your-ribs meal! You'll be comatose within minutes after eating. (Note: The prep time shown does NOT include marinating or the time for making the homemade gravy.)

    Recipe #354865


    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites