The Secret Of The Italian Gravy
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- เผยแพร่เมื่อ 5 ต.ค. 2024
- Kenny shows the secret of his family's 5 generation gravy recipe from his great grandmother from Avellino ....
ingredients....
5, 28 ounce cans Pastene crushed tomatoes (kitchen ready)
3, 28 ounce cans tuttarosa tomato puree
1, 28 ounce can whole san marzano tomatoes Pastene
2, 28 ounce cans of water(all cans swished)
2, 12 ounce cans pastene paste
2, 12 ounce cans contidina paste
2 large onions finely chopped
2 heaping tbls fresh chopped garlic
salt....pepper....dried basil......garlic powder ( per can as shown )
fresh basil
2 tsp baking soda
once you remove half to freeze for later use ...add your meat and put back on the stove until all your meat is tender.....enjoy !!
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The beauty of Italian cooking is its diversity. There’s no right or wrong, just different. It’s all according to your family’s traditions, personal preferences and tastes. Viva la cucina Italiana! 🇮🇹
Phil, I agree 100% ..All the different regions of Italy all have their own customs, traditions and recipes that have been pasted down through the generations. 🇮🇹
Indeed, there is no right or wrong, BUT... EVERY family claims that their way is the only right way tho :)
Yes I haven't seen using whole tomatoes, then crushed tomatoes, then a can of whole peeled tomatoes in one recipe. I don't know if anyone can tell the difference between using all crushed tomatoes? To each his own, as they say. It looks fabulous!
Sure there's WRONG .............Ask an old Italian Lady ...............
This video was so much fun to watch. Thank you for sharing this wonderful family recipe. 🍝🍝🍝
i’m so glad you enjoyed it ! 😊
OH. MY. GOD! I have been making gravy for 35 years, and I never ONCE THOUGHT to season each can before it goes in. That takes out all the guess work as to whether or not you have enough, salt, pepper, etc, etc. PURE GENIUS! So, I hope you don't mind me giving YOU a tip as to how to get out every last bit of tomato paste from your cans a lot easier. Save 4 lids from your large tomato cans, and put them on your counter, tomato side up. Open the top of each can of your tomato paste, and put them upside down (open end down) on the large tomato can lids. Use your can opener to open the "bottom" of the paste cans. Instead of removing the bottom lid, hold the can with one hand, and push that lid down while lifting the can up. The paste will be on your big tomato sauce lids, and you can pick that up, and scrape it right into the pan.The paste is now ALL in your gravy with no need to scrape it with a spoon. I hope that made sense. Thank you for your wonderful videos, and I am going to recommend your youtube channel to the Italian group I'm a member of on Facebook. Thanks for keeping me busy on yet another quarantine day near Chicago Illinois. Bless you and keep them coming!
Thank you very much ...you can watch me tonight at 8pm on Fox on the Encore of MasterChef season 10 ....watch me cook Braciole and Vegetable Risotto for Gordon Ramsay, Aaron Sanchez and Joe Bastianich !
It took me a minute to get what you were saying, but yeah, that’s a nifty idea.. Thanks..
I have always done it this way! Not a drop wasted! 🤗🎶🏝️
Oh my gosh what a great tip! I’m 70+ yrs. old and always struggle with getting all the tomato paste out of the can. I humbly think of myself as very smart but dog-gone-it never thought of that. You never get too old to learn something new!
Hi Marijane ...I’m glad it helped you ...hope you are well
What a great and entertaining demo of how to make Italian gravy. I grew up in San Fran and my buddy's Mom and Grandma made HUGE pots of gravy to feed their large family and they had me over for dinner all the time. So delicious! And one other thing, I was so relieved to see you thin out each can to get every bit of goodness and not waste. My Mom always used a spatula or butter knife to scrape as much as she could, then thinned each can exactly like you did with the quick spin method and got every bit in each can. I see so many cooks on youtube wasting food because they don't scrape every bit, just dump and move on. Great and entertaining vid! Thanx huge!!
Glad you enjoyed it !! my great grandmother was the same way , never wasting anything …. we didn’t have much growing up so she made us appreciate every little bit
I thought Everyone used baking soda. Hopefully, now everyone will. I've had success w/slightly "scorched 🍅 bottoms; Yes transfer to fresh pot if "burnt". Guess I've done OK(just lucky).@@livelaughandcookitalian
You are so right about not scraping the burned stuff from the bottom of a pot or pan. Just pour what you can in a new saucepan. I saved a few recipes by doing this. Thank you sir.
You are very welcome, I’m glad you enjoyed my tips and video 😁
If you have a gas stove sometimes I place one grid on top of each other to raise the pan above the flame. You must make sure the grid is wider than your pot. I’m secure in doing it, but if your First learning to cook, or not experienced, don’t, my Italian Mom taught me that trick. I’m 73, and still at times need to do it. Keep the fame low as it goes too. Best wishes ♥️♥️🙏🙏🇺🇸🇺🇸
Best way to get burnt stuk on off. Boil some water in it with....
Baking soda lol
I love the Italian people. Very beautiful people and great OPERA singers.
I love them too 😊
I’m a member of We are Italians and have been wanting to make a “gravy” but felt overwhelmed trying to figure out which one to make. I found you and yesterday I made your “gravy” Thank you for sharing this delicious recipe. I’m going to make the meatballs today. I wish I knew your mom, she sounds like someone I’d love to cook with. She did a great job with you.
Hi Renee ,
very nice to meet you!
I’m glad that my gravy video helped you and that you enjoyed it ... I know you will love the meatballs as well.
My mom is definitely a 1 in a million and I have actually started making videos with my her. if you look at my video list I have pesto , stuffed calamari, 5 meat Bolognese, Venetians, Italian pasta salad and others that have me and my mother cooking together... I really hope you enjoy them and all our family recipes
Kenny
Live, Laugh and Cook Italian
I will look for those videos. The meatballs were amazing. How could you NOT eat them right out of the skillet. My husband lost his father in November and said “grandpa would be in heaven if he were here eating this” We all know he is watching over me in the kitchen while I attempt to connect my husband with his Italian roots. Again, thanks for the easy to follow video.
Love the tips about seasoning each can and the baking soda. Love that you give due to the differences amongst us without judging. First time watching your videos, love your ways!!
I’m so happy you are enjoying my videos ...I never judge anyone or their recipes ..,just like I say in my meatball video,.. I have different recipes within my own family from different regions of Italy .. it’s part of what makes us all unique 😁
@@livelaughandcookitalian as long as I don’t use the word ‘sauce’. Or ‘marinara’. Which I have removed from my vocabulary!
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Man, you are so feckin' cool. And that baking soda trick? Nice one!
Thank you , Glad you enjoyed it !
and yes , the baking soda is an acid game changer !
Wow!!! I don't eat spaghetti much because it comes back on me! Not anymore noe that i.know the baking soda trick😊😊
my great grandmother knew what she was going 😊, glad you can enjoy spaghetti again !!
As a young bride i learned Sunday gravy from a wonderful ,lovely italian lady..largepot,cook tomato paste first in pot,add puree,always add water ,cleaning each can..season(clever idea season each can)..cook covered,and add baking soda near end of cooking(one hour before sauce is done)..ive never had a heart burning sauce,alwsys sweet,mellow..Wonderful video.
Thank you ! This is definitely a regional recipe , I bet the woman who taught you was from the Campania region …😊
No such thing as a heart burning sauce not using baking soda
My favorite cooking show on earth.
Thank you brother ! ...your show is definitely my favorite 😁
Just from this comment I know I’m in the right place
Wouldnt it be better to lightly crush the tomatos with a imersion blender
I don’t like how they come out of the blender ..: I’m an old school guy , I like to crush them by hand 😊
Best chemistry lesson ever
glad you enjoyed it ! 😁
I have GERD like crazy and had to give up tomato sauces, they were my favorite, but your great-grandmother's baking soda method might have just saved my butt. This looks amazing! Grazie!!
I sure hope the baking soda trick helps you ...it’s definitely an acid neutralizer ....I remember in my younger days we Would mix it with hot water and pour it over car batteries to get rid of the green corrosion on the terminals and it would fizz up all that corrosion just like it does in the pan ... pretty amazing stuff !
Thank you for your gravy recipes. I always use ftedh tomatoes as they are in abundance where I live and also I have many growing in my garden and also Basilica.
This is my first year growing tomatoes, i’m hoping for some good results 😊
Watching this reminded me of my mother making the gravy when I was a kid. The same way! Love your video!
Thank you, so glad you enjoyed it !!
Amazing video so good to watch you in Nick Digovanni and this one
Wow! Been cooking spaghetti sauce the way my grandmothers and my mother have . Definitely trying the baking soda and seasoning each can. Excellent video. Will watch more videos. Thank you.
Hi Lorraine, thank you ! Glad you enjoyed it.....and hope you enjoy the others !
The by the can seasoning is great because no matter how many cans it’s always seasoned the same
Baking soda reduces the acidity. We do the same for sauerkraut, sometimes, if too sour. Good stuff.
I learned to use baking soda from my mother, we're not Italian but my parents rented an apartment from an Italian family right around the time I was born and she learned how to make gravy from their nonna who spoke no English. The family now runs Fedele's Brook House restaurant in Rochester, NY serving mainly Italian specialties and they have a 4.6 rating on Google Maps. I think my gravy is at least a 4.6 out of 5 also...LOL!
Great tricks of the trade . Especially about frying the tomato paste and the baking soda . Great .
thank you , hope you enjoy
If he was ever in a Scorsese movie, he’d be Kenny Nine Cans.
Love that !! 😁
You win hahah!!😂
😂😂😂😂
lol Kenny 9 cans
😂
The baking soda trick is genius. Thank you!!!!
I need to Thank my great grandmother … she is the one that taught us to use bicarbonate … we just can’t find it anymore so we switched to baking soda in the 90’s
Made my first pot of Sunday Gravy today and man let me tell you...this Baking Soda trick of yours absolutely destroyed that nasty acidity. Thank you!!!
So glad it worked for you !
Happy thanksgiving 🦃
Great video! I especially love the baking soda trick!!!! 👌
Thanks Michael ..hope all is well
I messaged him because we where having a spaghetti dinner at the firehouse and instead of jar gravy I wanted to make homemade gravy so people can taste home cooked gravy. He was very helpful and supportive. Well we where expecting 50 to 70 people hopefully? Omg we had over 100 people and had to turn people away because we ran out of noodles . It was a huge success and now they want me to do it again in September. We where the talk of the town about how good the gravy was .. Thank you for making it such a successful event !!
His Paul , I’m so Glad to hear everything went well and everyone love the gravy ! Next , you need to make the homemade meatballs !!
@@livelaughandcookitalian Tell him it ain’t noodles….it’s macaroni….my suggestion…use a wooden spoon…a well seasoned one….rip up the basil a bit…
Kenney love your show. Thank you for sharing. God Bless you and your family
Thank you very much , Debbie … we appreciate the blessing and support ❤️
I wanted to share that I made a batch of your Italian gravy and I am canning it in jars. I'm looking forward to using it throughout the year!
Glad to hear Aaron ... I love when people try my recipes ... I’ve always froze it in plastic containers but I’m sure jarring will work just fine too !
This is the best Italian tomato gravy recipe. My Nonna was from a small village in Campania, on the border with Basilicata, and she made it almost exactly the same way, "sugo di pomodoro," as it is called it in Italy. Deceptively simple but not so, especially when you bring in the baking soda to remove the acidity. That's a master touch. I used sugar before but I prefer it the way it's made here (it gives the natural sweetness of the tomatoes and onion /garlic soffritto, aka battuto, a chance to shine on their own). Thank you!
Thank you , you are 100% correct ! This is definitely a regional recipe from Montefalcione, Avellino in the Campania region where my great grandmother came from …and we call it a barttuto too 😊
Really great tips in this video. I liked the idea of seasoning per tin. Makes a lot of sense, and also the baking powder for cutting the acid.
And the oiled spoon, too!
Really good. I learned a lot.
I’m glad it helped you 😁
The Pastene cans of paste do not have a removable bottom ...that’s why I did it that way
From a Brooklyn NY IrishAmerican Kid who grew up in a Greenpoint a community surrounded by fabulous Mom and Pop Family owned and operated Italian Restaurants, I say thank you, Thank You, THANK YOU🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻 and may GOD , Father, Son, and Holy Spirit bless you and your Family for Eva. RustyItonMike…
Thank you ! , Hope you enjoy all my family recipes
Love the recipe! If you're curious the baking soda neutralizes some of the acid from the tomatoes resulting in carbon dioxide bubbles / water as a byproduct - hence the foam at the top of the pot
Thanks John ! 😁
John, now I'm curious, are we talkin H2SO4 here. No chemistry studies for 50 years, bur that's what my gut tells me provides
the liberated oxides. Go ahead snd be technical if you hafta, it should come back to me. T I A ........ Maxxx
This man has to be the best cook ever. He’s the one that should have his own television cooking show. I follow him for just about everything I cook and I come from a long line of great Italian cooks.
Thank you very much Carole ! i’m glad you are enjoying my family recipes … I come from a long line of great cooks and was taught by the best 😊
My family came from close to yours. They moved to New York over hundred years ago. I agree it’s gravy. A sauce is a simple mixture that doesn’t take that long to cook. A gravy is a more complex recipe that must stew. Yes we use water from the cans too 😉
Hi G Marie ...nice to meet you ! ..My great grandmother came from Montifalcione in Avellino ..and I've realized that recipes and traditions certainly vary from reigon to region in Italy ..and her translation was gravy 😁..just can't understand why people want to fight over it though
wow... oil on the spoon for the paste and baking soda!!! oh MY.... I salute you SIR
thank you ! 😊
My great grandparents also came from Avellino. I’m from Massachusetts as well. Small world! Nice video
Wow ..very small world !! Glad you enjoyed the video ...if you watch my latest one lasagna ...I show a picture of my great grandmother with the 5 generations 😁
I'm from Massachusetts...but my family was from Calabria Italy...I want to visit Italy before I die lol...bucket list for sure♡
Oh you’re a funny guy OK I watch from Toronto Ontario Canada to do your thing I love everything about Boston I love everything about America my neighbors my other love of the country besides Canada and Greece I know you’re a good cook and your grandmother was an excellent superior cook OK I married Italian girl for 22 years ❤
Thank you John , for your king words !
Boston is definitely one of the greatest Cities and the birth place of America … and yes , my great grandmother was definitely a phenomenal cook 😊
Great Video Kenny, brings back lots of memories for me, I still make my own too but always add beef and pork neck bones and chicken backs to the garlic/onion mix. My grandmother never used canned tomatoes in her life, her whole back yard was a garden filled with ever vegetable you can image, tomatoes, eggplant, onions, garlic, broccoli Rabe, Potatoes, every spice you could think off etc.
Thank you , I glad you enjoyed it ...once I take half out to freeze for later use I will add my meat for Sunday dinner ...but I always make it first because some recipes require meatless gravy ...I remember the stories my great grandmother would tell of the garden she had in Avellino but once she got to the states was unable to grow fresh vegetables and herbs in the city.
Did your Nona "put up" her garden tomatoes for winter use ? I can't imagine going all winter with
having a big pot of gravy cooking at least once a week!
Once in Boston she started using the canned tomatoes because fresh was hard to come by in 1908
I followed your recipe and it was amazing! Thank you for the simple, straightforward approach.
Hi Michael , so happy to hear that ! I’m glad you are enjoying my family recipe! 😁
Guy starts out giving all his creds with Gordon Ramsey and stuff, and I'm like, "Bro, the accent, the arms, and the gold chain is all I need."
it’s nice to throw some credentials out there 🤣 … thanks for watching , hope you enjoy all my family recipes
"He says Hey Susan, you cook a you gravy for too long, he says, Italy two hours. My mother called me up, she says Kenny, father Claudio says you only have to cook the gravy for two hours" 😂😂😂
So my daughter is getting ready to study abroad in Florence, Italy in January 2024 so I'm helping her with some dishes she can cook while there because she can't afford to eat out every day for 5 months. I have this gravy cooking now. I sent her your video and im making a video too. Thank you
i hope she enjoys both my gravy and Florence , it is so beautiful there ! good luck to her and Happy Holidays
my grandfather from Palermo always called it sugu...not sauce...not gravy...he grew his own Roma tomatoes, basil and oregano...never used anything for acid...none needed if you cook the sugu long enough...he used whatever meat he could afford...it was never a sweet sugu...
Italian cuisine is about the best in the world. Closely flowed by Mexican and Middle Eastern. Of course each cuisine has their especialities, thank heavens. This revipe for gravy and the hacks along with it i will save and follow it. Thanks for posting such a helpful recipe.❤😂
I do love different cuisines from around the world but none as much as mine 😁 … i hope you enjoy my family recipe ! 😊🇮🇹
I agree this is the best! LOVE the hint how to reduce the acid because as I've gotten older (we won't say HOW old lol), I get heartburn from most red pasta or pizza sauces. I swear I ate spaghetti with this sauce only about one hour before bedtime and it DID NOT cause me any heartburn of discomfort whatsoever! THANK YOU!
Passing tip along to my daughters and friends who have the same issues with tomato based sauces. Oh and I've made pizza, spaghetti and lasagna with this sauce and it's perfect!
Oh and it made so much sauce (it's only me and a few special family members or neighbors I share with) that I pressure canned it in pint jars. Shelf stable awesome sauce!
Hi Deborah , I’m so glad that you not only enjoyed my family recipe but also the baking soda helped with your heartburn issues. I hope everyone you share with enjoys it too 😊
Same thing has been happening in our house Deb-my wife doesn't even eat it with the red anymore-just butter and warm, I haven't enjoyed it either in quite a long time-I think the canned tomatoes aren't what they used to be. I'm getting a cast iron pot and some Nina tomatoes and making it with the tomato paste-like mom used to
When I use cans of tomato paste, I open both ends of the can, remove one lid and push the contents out with a wooden spoon handle against the bottom lid and grab it as it exits the can. Neat, clean, and it all comes out.
I know about the 2 lid method, but unfortunately, the bottoms do not come off the Pastene paste cans
@@livelaughandcookitalian I just took a look in my cupboard and I have some cans of goods that also have a formed bottom that can't be cut off. I can always find Pastene tomatoes here but for some reason, the Pastene paste is hard to find.
I season each can too! I do the same thing for my chili- all the beans and tomatoes and green chilis get seasoned in the can before they go in. 😋 I will try the baking soda (I always use sugar) but I put a pinch in my sweet tea and everyone always loves it so that makes sense. Thanks for the tips!
Glad you enjoyed it ...I do the same with my chili too 😁...and definitely try the baking soda ..nothing works better to remove the acid !
I’m a Bostonian now a Floridian, but Massachusetts is my 1st love.
You are my connection back home 🥲🤌🏻🤌🏻
Once a a Bostonian, always a Bostonian ! I’m glad I can bring you back to your bean town roots 😁
@@livelaughandcookitalian I’m watching you every weekend and make sauce and foget aboutIt🤌🏻🤌🏻u know what I mean ?
Love the north end. Yummm I will post your videos on all my sites.
Ty for bringing home to me 🙏🏻🔥🤌🏻🔥
Thank you !
I appreciate the support!
Awesome! Now I’m hungry. Can’t wait for the next episode 🍝
This weekend !!
There are a lot of great home cooks on YT. I just happened to click on you today and you're presentation...AND TIPS...are fantastic. Thanks for your share.
welcome to my Channel ! I hope you enjoy all our family recipes
This is by far the best gravy I’ve ever made, thank you so much for sharing your recipes. I love how you season each can and the baking soda tip. Your videos are easy to follow, fun and very entertaining.
Thank you so much ...I'm so glad you enjoyed my videos and loved the gravy ..my great grandmother really knew her stuff ..I was very lucky she lived so long and was able to pass down her recipes for 5 generations
Brilliant with the baking soda. As for meat, *pork shoulder* is my fave.
i like country ribs … a quick pan sear on the outside then into the gravy they go …also love braciole …check out my braciole video , you will enjoy that
@@livelaughandcookitalian Yes, ribs--- I've learned to not fully cook the meat I use, and let it finish in the sauce. Big difference.
i agree !!
My mother would add the salt to the cans just like yours did. Beautiful gravy
Thank you Sal ...My mother uses the hand measure for a lot of tings 😁... hope you have a very merry Christmas
that is a very helpful tip to season by can as opposed to as a whole. It makes it much easier if making half batch or double! i learned a lot of tips and tricks from this thankk you!!!!!!
I’m so glad it helped you Becka...thanks for watching !
Just how my Nonna makes it! Like exactly! This is awesome! 🇮🇹
Our Nonna’s really know their stuff !! 😊
The baking soda trick was awesome can't wait to try it as an Irish guy making gravy I need all the help I can get LOL
Hey Jeffrey , I’m sure you are going to make a fantastic Gravy. Reach out to me if you have any questions. After you portion this out are you going to put meat in some for a sunday dinner ? I have meatball and braciole videos and will be glad to help you. you could also add sausages and some pork.
My grandmother taught me a trick to prevent the bottom burning which is to use a pot you can throw in the oven cook low and slow like 275 no more than 300 degrees for 4 hours . Cover with foil obviously or use a lid
I watch a lot of cooking shows , you are the best ! Grazie 😊
than you very much , i’m so glad you are enjoying my our channel
I have to have made this 10 times since I found the recipe and regardless of the tomatoes I can find - Cento, Pastene, Tuttarosso, Scalafani- the result is heaven and brings me back to the Northeast. THAAAAANK YOU!!
PS - tell me why you don’t chop the basil before dropping it in - losing oil on the cutting board?
Hi Tara , i love you are enjoying my great grandmother’s recipe… I hope you try some of my other family recipes! 😊
I agree, please tear the basil.
I loved this. Just like my Grandpa’s kitchen.
Thank you ! I’m glad you enjoyed it ! 😊
I laughed when you did the spinning can at the sink trick.. I do the exact same thing..
My great grandmother always said.
"hai bisogno di tirare fuori tutto ".
("You Need to get every bit out")
😁
He is adorable! I will definitely give this a go!
I’m glad you enjoyed it, let me know how it comes out or if you have any questions 😁
When he started dumping the salt into the palm of his hand... I knew he was a Master Chef!👊😎👏👏👏
Just like my Nonna taught me 😁
This was a great video...my husband's grandmother was from Solofra in Avellino. The baking soda tip is awesome. Thank you!
Hi Maureen, nice to meet you ..very happy to hear you enjoyed my video ... the baking soda will definitely end the agitha from gravy 😁
My Nonno was from Avellino and you just brought my childhood right back to me with your gravy cause this was the exact same way he used to make it. 💖
Hi Katy
Very nice to meet you !
I find that many recipes are shared among descendants from Avellino...I’m so happy I was able to bring back such great memories of your Nonno and his Gravy ! Hope you had a wonderful thanksgiving !
@@livelaughandcookitalian I did, thank you! I hope you and your family are staying safe during this crazy time. 💖
We are definitely trying ...this was the first thanksgiving in 48 years that I did not spend with my mother 😞.
@@livelaughandcookitalian It's so horrible this year. Wish they could get a handle on this. It took them two years to come up with the vaccine for influenza a hundred years ago but here's hoping that all the vaccines we keep hearing about for Covid actually work.
I hope so too !
My grandfather was born in Avellino Italy too! We called it sauce. I thought you were in Florida, but you're in Mass!
yes , born and raised in the North End of Boston ( Little Italy ) 🇮🇹
I was waiting for you to say "sugar" when referencing removing the acidity from the sauce (gravy).
I'm so glad you said baking soda, I was relieved. #science
I could never understand adding sugar, tomatoes are already sweet enough and it really does not remove acidity
Very interesting video. Thanks for the baking soda tip! I'm from Massachusetts and call it sauce, sorry. 🙂
no worries, i’m not someone looking to fight over it 😊
Sir we dont call it gravy but if great grandmother called it gravy its gravy I have too much respect for her to argue. You and I make that much the same and you are the only one except for me that uses baking soda. Grand mother would come from the grave and slap me silly if I put sugar in my sauce. Thank You sir.
Hello Michael
Very nice to meet you. I definitely appreciate the respect, I do realize that many more call or sauce and I have always been ok with that and I feel like you do. I could never disrespect my great grandmother and not call it gravy. I tried to make light of it and hope people get a laugh out of it 😁....I certainly hope you are doing well. ( And I agree with the sugar too )
finally!!! someone else that does the baking soda!!! works every time
It sure does ! 😁
My Calabrian grandma always used baking soda to remove the acid!! She came here from Italy in 1900
It is definitely an old school trick they used ... I’m glad my great grandmother lived long enough to to pass it on 😁
My ex wife was Italian and both of her parents immigrated from Italy. They settled in Chicago and that’s what they called it gravy.
I can't believe it! I make my gravy the same way. For over 45 years! Onions and garlic first, fry the paste, crushed tomatoes and sauce with seasoning, next baking soda! I had a great mother in law from Sicily who taught me about baking soda!
you learned from the best ! 😊
20 yrs ago a friend from LI New York taught me to make sunday gravy (and Polpetti) and other than the seasoning by can, your recipe and process is identical. Oh and yeah, my next pot will not cook for 6 hours!!! My Gravy is much raved about and I have given out the recipe and process steps a number of times. TYVM. She called it "sweating the garlic and frying the paste!!"
I bet if you ask your friend from NY where his family came from , He will say the Campania region … it’s definitely a regional technique and recipe and in my opinion one of the best … I’m glad you enjoyed my video !
Okay I'm convinced....it's properly called gravy.😉 Well done!
Thank you brother !!
I came across your video this past weekend. My grandmother taught me to make gravy this way 45 years ago. She said its not an all day cook just a couple hours start to finish gravy. meatballs ect... I all so use the 9.5 water from the SD501 for water to be added to the gravy, tap water is fine to. Its a no fail acid free gravy done in 2 hrs! Glad I came across your channel!
Hello Dave ,
Very nice to meet you , welcome to our channel … that generation really knew their stuff , i’m so fortunate they lived long enough to teach me ! ..I love that Kangen water too , best stuff …
Hope you enjoy the rest of our videos and recipes
Kenny
@@livelaughandcookitalian
Hi Kenny,
Nice to meet you to Kenny, Yes that generation were my grandparents. Sundays were the best. I've watched alot of your videos and WOW most of what you cook up is what my grandmother cooked when I was growing up! Now that I remember all these dishes, what better way than to make these is right off your videos! Yes I agree Kangen water is the best stuff...
Dave
Great job, Kenny! Finally, someone says it right! Gravy!
Thanks buddy ..glad you liked it
gravy, sauce, neither is right or wrong but I get annoyed with the gravy clan who feels they are right or better Italians because they call it gravy. both my parents are Italian and my dad's family said sauce and gravy and moms side was sauce.
I say sauce because in my parts of PA we say sauce. it's a regional thing and no one is better than the other . I have family in NY and N Jersey and it's split between sauce and gravy.
I find the exact opposite...people who call it sauce are always looking to correct, insult and bash people that call it gravy.. ...of all the italian groups I'm a part of I've never seen someone comment on a sauce post ...I only see sauce people commenting on gravy posts ...but as I state in my video ..I doesn't matter ..I would never insult someone or their family traditions over what they call it
@@livelaughandcookitalian I'm no genius in the culinary arts, but I was always under the impression the "Gravy" term is used with the meat in the sauce. Sausage. Meatball. Braciole. Etc. And that "Sauce" is just sauce without the meat. But you know its just one of those things. Who really cares? Its all good to me. I just wanted to thank you for the video, that was entertaining and very reminiscent of where I live in the NE. And the idea you used to get rid of the acidity is something I shared recently with my own mother, whose sauce I often found to be very acidic due to no attempt whatsoever to eliminate it. I like your attitude. Happy holidays.
Hi James , I’m glad you enjoyed it .... I definitely try to make light of the whole gravy/sauce thing ...😁...I have the same split in my family as well ...hope you have a wonderful holiday
i COULD LISTEN TO YOU ALL DAY.
😁
Watching this reminds me why my Mamma use wood spoons, Holy Molly
This is an excellent video.
thank you very much ! 😁
macaroni and gravy! period
Real gravy by a real Italian. Great tips. Will be using them all!
I really hope you enjoy it !
Thanks for the recipe!! Looks amazing 🙂
Let me know how it comes out when you make it
@@livelaughandcookitalian I sure will 🙂♥️thanks I Look forward making your recipe soon
Looks delicious. Ty for the baking soda tip!Raised in New Jersey we call it sauce. 2 Cento large cans whole peeled. 4 15oz Shop Rite crushed or 2 Lrg Cento crushed.
One small can of Contadina÷'ty paste.
Finely chopped 2 med yellow onion 2 carrots and 2 ribs celery minced. Saute in olive oil. Add Tbs minced jarred garlic. Add in tomato products rinsing each can out with water added. Add in a pork bone unless you are adding italian sausages or meatballs or both... both pan sauted first.
I pop meatballs in oven or microwave...
it all sounds delicious !! 😊
If I did everything the way someone told me was "the Italian way" I would have 12 different recipes for the same thing
I’ve always respected the recipes of others ...if you watch my meatball video I talk about all the different recipes just within my own family ...my great grandmother’s recipes from Avellino are completely different from my Grandparents from Sciacca ...and I love them all 😁
@@livelaughandcookitalian I should clarify: I would have 12 amazing recipes. I'm not Italian but my girlfriends family is from Ruvo del Monte so i eat VERY well.
That would probably be the same for any culture's foods. Jewish, for instance - then you would have kosher and not kosher recipes and from all the different countries where Jews lived and survived.
@@Marny5580 For sure, it wasn't meant to sound like a complaint. However, I see now how it may sound that way.
Hey Kenny. You’re also neutralizing the acid by using the 9.5 ph setting on your water filter.
You guys are doing great, keep up the great work!👌❤
Thank you , We are certainly trying.
A true master shares his tricks with us!
I love sharing all the family recipes and i’m sure my great grandmother is up there smiling that so many are enjoying them 😊
Great video!
Been making sauce (sorry, 😅) for years perfecting my family recipe of many generations. Yours is very similar to how I do it. And I totally agree with the baking soda; been doing that for a couple years. And out of all the canned tomato products out there, I honestly think Pastene is on top for sure.
Couple of areas I do differently:
1) I don't use dry basil or dry garlic (I'll have to try that),
2) I use white pepper,
3) I put the chopped garlic in a little after the onions so there is less of a chance of burning it,
4) when no one is looking and I don't let anyone know about it 😅, I do put in a pinch of high quality sugar per can (depending on the tomato quality),
5) If I do use whole tomatoes, I will mill them to extract the seeds, and
6) I stopped cooking it on the stovetop a couple years ago, I now do it in a dutch oven with an oven temp around 225 for a couple hours.
Hi J H ... glad you enjoyed my video ...there are so many great family recipes, even within my own family ...my father’s side from Palermo and Sciacca have very different recipes from my mother’s side from Avellino and I love them both ! ...appreciate your input ...hope all is well
J H, I'm in agreement with most of what you add to this recipep..But, for me NO sugar.
Delaying garlic addition is smart indeed..Don't add dry garlic. If your curiosity gets the better of you,
Add some to a smaller batch and simmer separately . You might prefer it that way, but I doubt it.
You will thank me for saving the big batch. In season, try using fresh oregano as well. Much more
Aromatic with a " cleaner " taste.
Ok, i'll tell ya what, Kenny....NEVER have i seen anyone but myself put a touch of baking soda in Tomato Sauce. I taught cooking for more years than I can remember. I'm 76, and i have NO idea where i learned this simple trick...probably from my Umbrian grandmother...but I was just blown away by seeing you do it too. It's good to know someone else uses a tad of baking soda to take the acid away. Not too much. just enough. Sugar makes it sweet. never use it. the baking soda trick works miracles. Salut ! and congrats. there are at least two of us out there who do it. :-)
We never added sugar either ....I remember as a little boy my great grandmother would use biocabenate to reduce the acid and as it started to become less and less available my grandmother switched to baking soda ...it’s something my great grandmother brought with her from Montifalcione, Avellino when she came to America in 1908 ...been with us ever since 😁
Can you please start adding an ingredient list in your description!! Love you videos
Yes I definitely will ...and I will go back and add it to the ones that are up already
Hi Amanda ...just wanted to follow up that I have added ingredients lists in the descriptions of all my videos 😁
If you hit the MORE button up top, it shows all the ingredients!
Fantastic you put everything in It I do but I never thought of the Baking soda and puting spices in the cans. Thanks so much to your grandmom. God bless Happy Thanksgiving
Thank you ! and a very Happy Thanksgiving 🦃 to you as well
I grew up in South Philly. We called it gravy too and my family make it somewhat similar to you. You added beautiful fresh basil so why are you using that awful dried stuff? Dried basil has an artificial, almost chemical taste.
If you use imported San Marzano canned tomatoes you don't need the baking soda because they are low in acid. Cento is one brand we use and it's available everywhere. I like the way you seasoned each can of tomatoes. Never saw that before. I guess it makes sense when you want to keep the gravy taste profile standard each time. Nice video.
Genius. This changed my life! 💯
Im so glad it helped you !! 😁
wow, love the baking soda for cutting the acid, whoopwhoop
And it really works just like the video ...you won't be disappointed 😁
Looks great; thanks for sharing this video. I have made gravy for years; I will try your way and see how it goes.
Thanks for watching ..glad you enjoyed it ...it definitely will not disappoint you !
I’m learning so much from you 🙏🏼
So glad you are learning and enjoying !!
Great trick using the backing soda; makes sense...Thanks for the video
You are very welcome... the baking soda really works ...there will definitely be no more agita after Sunday dinner 😁
"Can I just get some macaroni and gravy?"
I have found my new cooking channel. I hope you are still doing some shows online. Love your style and the expertise!
Hi Bill , so glad you are enjoying my videos and recipes … if you go to my main channel and click on videos , they will all come up … over 50 up there … I just released a veal cacciatore video and I’m getting ready to release an Italian ricotta cookie video for Thanksgiving … hope you enjoy them
Can I ask a perhaps silly question: why not use fresh tomatoes, wouldn’t they taste better than canned tomatoes?
I bet fresh tomatoes would make a great Gravy..it just wasn't the way I way taught ... by the time I was old enough to start learning to cook my great-grandmother was already in her 90s.( She lives to be 108) .. I believe when she was a young girl and Avellino, Italy they use fresh tomatoes but once in America at some point she switched to pastene kitchen ready tomatoes... And that's how I learned to make it.... and of course to make a gravy the size that I do you would need a whole lot of fresh, cooked, peeled, crushed tomatoes...I may try it some day 😁
Live, Laugh and Cook Italian Thanks for the clarification. What type of meats/cuts would you recommend cooking in the gravy?
@@mikeyshanghai9801 ..I usually put Meatballs, sausage and some pork pices ...and on special occasions I will make braciole
@thequeenscabinet
Sicilian suca (pasta sauce). Back in the fifties my grandmother would make it weekly for sunday dinner. She had a very simple recipe for those not wanting to spend the day putting together the sauce. One can of tomato paste, one can of tomato sauce, a couple of quarts of water. Start it simmering. Add half to one onion diced, one cup of diced celery, five large garlic cloves, salt and pepper. One large round steak cut into pieces. Simmer 6 to 8 hours stirring and adding water as needed. The onions and celery are not sweated down because due to the long cooking time you don't want them to turn into mush. Sometimes she'd drop a couple of shelled boiled eggs in the sauce to simmer for a short while and absorb the sauce flavor. Always cook more sauce than pasta. There's a reason. Mix the pasta with the sauce at the table before serving. After the meal take the bowl, hopefully still containing a couple of servings of pasta and lots of sauce and put it in the fridge. Next day put a non stick skillet on the stove on low to heat up and add a tbl or two of oil. Simmer the pasta in the oil until the pasta is all caramelized. Serve with salt, pepper, and parm. Every italian family knew how to fry pasta and I always thought it tasted far better than the fresh cooked. The steak would tenderize but also hold up to both cookings. If we used meatballs instead then we seasoned them with dill seed. I've had friends who were professional italian cooks and they used basil in many dishes and they eventually got to the point where they were using more and more to be able to taste it so it's important to not over add basil to the sauce.
WHERE is the MEAT ?????? "IT'S NOT GRAVY if there's No MEAT !!!!!! That's Sugo di Pomodoro
First I cook it without meat so I can save and freeze some for other recipes ...then I add my meat to the other half ...I have episodes for meat ...meatballs is already out and braciole will be out next week ..they are both cooked in the gravy