Cooking with fresh herbs

[RPB67]

Originally Posted by cigar no baka

Thanks, I'm going to try that, it's very different from the way I have been doing it, and I am always looking to improve my sauce!!

Thats the way my mother and grandmother did it.

In italy they cook it all fresh the way I told you but in a saute pan. They usually only cook enough for waht they need that nights dinner.

[kansashat]

Originally Posted by cigar no baka

No I buy my fresh herbs at my local grocery store, but I would love to grow my own someday.

We've got quite a few fellas growing their own herb around here.

[Blueface]

Originally Posted by RPB67

Ok ! being Italian cooking sauce is my thing.

I first get the pot you are cooking the sauce in.

Put it on the stove on very low

Put enough Olive Oil on the bottom just to cover it. No More or you will have a greasy sauce.

I dice an onion and dice my garlic ( very fine) put it in the oil with some of the herbs and cook it very slowly. Just enough to simmer. Yum ! The smell !!!

When looks cooked either add tomatoes or Kitchen Ready if in a rush. Only use Pastene Products they seem to be the best. Also add a can of paste for each can of kichen ready or each 16oz of sauce. Let that simmer a bit.

You should be know frying your meatballs,sausage and pork to go in. Just brown them.Stick them in the pot and let them simmer as well.Add some more of your spices. I also fry up a stck of peperoni in pieces and that adds a nice spicy flavor as well.

Then be sure to add some good Romano cheese and some more of your herbs diced up realy good.

The biggest thing is this needs to SIMMER not be cooked to fast. If you cook it to fast you will burn the bottom and it will burn all the flavors out of it. I usually let it all simmer together for 6-8 hours. The longer the better.

Simmer Only

If your gravy is to acidy you can add a teaspoon of sugar to it as well and that will take the acidity away.

Pasta is a big thing as well. Either use home-made or by Barilla it is the best.

Richard,
Sounds like a great recipe similar to others I have been provided that make "gravy" v. "sauce". I love that bout. It is gravy, no it is sauce, no if it has meat in it, it is gravy. My Italian friends in Newark, NJ would go at it all the time when I was growing up.

When it comes to the spices, which specifically and approximately how much?
I love trying different recipes for a great gravy with all the meats as you list.
It is definitely a very slow and long process and not one for a 30 minute meal from Rachel Ray.

[cigar no baka]

Originally Posted by kansashat

We've got quite a few fellas growing their own herb around here.

Well hey, send me some seeds and I'll put them in. They'll probably fit in well surrounded in my new herb garden with oregano, thyme and basil.