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Dec 5, 2002 01:12 AM

Soprano's finale: I need a recipe for deep, rich sauce (gravy)

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I need the ultimate recipe for a meat sauce for pasta.

I'm more than happy to buy beef, pork, and veal. I'm more than happy to buy fungi or fragrant herbs.

I'm equally happy to nurse the pot for 5-7 hours. I simply need instruction on how to do this. I had a somewhat simple, magical recipe that was lost. One that incorporated chunks of tougher meat and bones, which after time fell like snowflakes from the sky. I'd like guests to have orgasms from eating it.

Would love your help and advice...

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  1. What you don't got dis book? you betta let Carmela Soprano take care of tis.. she don't wanna hear no excuses...

    meat sauce for you meatheads. this book has got it all, not just soprano wisecracks and (great) cooking advice. The wonderful italian-american recipes are all by Michele Scicolone.

    I tracked down several authentic ragu recipes for you, all by scicolone.



    1. If you search old threads, I am sure you can find many good ideas. Here was my last offering, for what it is worth:


      1. Rao's cookbook has a terrific and very traditional (would do Carmela proud!)gravy recipe. I've made it twice and both times it was a big 'hit' with the 'family'.

        1. The NYT had a story about 8 months ago about the author of 'The Firefighter's Cookbook' that contained his recipe for Sunday Gravy with meatballs, spare ribs, and sausage (hot and sweet). We've made it twice and it's pretty darn good.

          It's still available online. Link below.


          1 Reply
          1. re: Sandra V

            I'd make a few adjustments and you'll be on your way to folks raving. add a stalk of celery and stick carrot to the onion and garlic(all minced of course). Let it cook till golden then add your meats. (sausage,ground beef,pork) brown these up good then add 1 or 2 cups of red wine. let this simmer down then add your tomatoe paste, purees, sauce etc. and add some chicken or beef broth.or bouillon if you must. Salt and Pepper ,add some parsley ,oregano. but don;t add the basil till after you the see the oil on top turn a redish brown color (at least an hour or two into simmering) basically now you have to just simmer it down the longer it cooks the thicker and richer it gets.

          2. If you want to put in the time and effort, I recall an earlier thread which impressed me greatly, but with which I haven't had time to experiment yet. See below: