It’s my understanding that marinara sauce (just crushed tomatoes, basil, salt, olive oil?) is traditional Italian or whatever and “gravy” like in Goodfellas is strictly Italian-American. Correct? Do Italians in the old country make anything similar that’s tortured on the stove for hours?
A marinara sauce and a gravy are 2 different things. A marinara isn’t a long cooking gravy and usually doesn’t have tomato paste.
Tomato sauce includes tomato's, maybe a little basil and salt or sugar depending on how sweet or tart the tomato's are. Marinara has onion, celery, carrot, garlic, tomato's, spices, maybe a squirt of ketchup too. When meat is braised in either of the above mentioned, they become gravy.
Tomato sauce includes tomato's, maybe a little basil and salt or sugar depending on how sweet or tart the tomato's are. Marinara has onion, celery, carrot, garlic, tomato's, spices, maybe a squirt of ketchup too. When meat is braised in either of the above mentioned, they become gravy.
marinara does not have carrots or celery or ketchup. mirepoix is also french not italian
Flavorful marinara does. Mirepoix is refereed to as soffritto when making marinara. The Italians were utilizing it long before the french decided to assimilate and rename like they did with everything else culinary that they are heralded for.
Mia and co, it's worth a try if you've never prepared it that way before. Run through a foodmill after cooking for the perfect texture and taste.
El, definitely not mistaking marinara for bolognese. Marinara doesn't have meat or wine and bolognese usually cooks for much longer, unless you use a marinara base to save some time. The textures are different too, but the main similarity is that soffritto adds more depth of flavor to both sauces.
Costco was selling packs of prime boneless short rib meat for just 7.99/lb. Can't pass that up. The pack had 2 chunks. This one was done sous vide with salt, pepper, and some smashed garlic cloves in the bath for 48 hours. The other chunk is still in the bath and will go for 72.
Now this, this is a terrible take. Lots of people live in pizza deserts and even if you don’t it is not hard to make an excellent pizza just the way you want it.
el, thanks for sending me down the mark wiens rabbit hole . Had seen a few of his videos but never really got into it. Street food masters degree to say the least. Unfortunately no wok crepe...
Crust is very important to quality of pizza. I'd never try to dress up a ****ty walmart pizza to make up for that flaw of theirs, but wouldn't try go through the troubles of making a good one at home. Take out from a good place is the way to go. If I was in a pizza desert, I'd probably just only eat pizza when away.
wouldn't try go through the troubles of making a good one at home.
Good pizza dough takes so little effort tho.
I think I spent three minutes on Tuesday weighing and mixing. Five minutes on Wednesday portioning and balling. Probably five more minutes tonight stretching the dough and making a pizza.
72 hours was substantially more tender and at least as delicious. I also made a basic gravy this time from a roux and the juices in the bag and just a touch more s&p. Spectacular.