Man cannot live on bread alone part deux

[Perazzimx14]

But make Sunday gravy to dip the bread in......…

1/4 cup Olive Oil

1-1/2 Pounds Country Style Ribs

1-1/2 pounds chuck roast in 1-1/2 cubes

1 chicken thigh per person

3 links Italian mild sausage

1 cup  sweet onion, chopped

1 cup diced carrots

1 tbls minced garlic

1 tsp each dried oregano, black pepper & salt

1 cup fresh basil cut or ripped into small pieces

2 - 28 ounce cans diced tomato

12 can tomato paste

12 oz of red wine


1. Heat up the the Dutch oven and brown all the meats and set aside. Chicken and sausage get refrigerated for use in a couple hours. Also don't work if they are not cooked all the way through you finish that up later.

2. Sauté the onions, garlic and carrot until onion is translucent in the liquid left in the Dutch oven from browning the meats

3. Ove onion is translucent pour in the tomato paste and cook until paste darkens

4. After paste darkens add in the wine and simmer until reduced by 1/2 (about 5 minutes)

5. After the wine has reduced add the rest the rest of the ingredients except for the thighs, sausage links and basil.

6. Simmer on low uncovered (spatter screen is suggested) stirring periodically until the beef and ribs are fork tender 2 to 3 hours. Then add in the chicken thighs, sausage and basil links and simmer another hour.

7. Once everything is cooked fork tender remove the meats an place in a separate dish.

8. Cook and drain pasta of you choosing. After draining add in a ladle of the pasta water back to the pasta and stir. It'll absorb into the pasta and help the gravy stick. Now add in a ladle or two into the pasta and stir to keep if from sticking.

9. Put remaining gravy and pasta in separate bowls and meats on a platter. Let everyone serve themselves.

Here's a shot of some of the meats in the browning process. The kitchen smells like heaven.

[tris]

That looks good Pz14 - I think that your skills are wasted on this forum 

[Perazzimx14]

That looks good Pz14 - I think that your skills are wasted on this forum 

From my posts it might seem that this is an everyday occurance cooking from scratch but it isn't. I/we cook a lot of quick meals or just eat cereal during the week especially when the kid works and its just the wife and I. Cooking for 2 is painful. Cooking for friends and family is somethign I truly love to do.

Hopefully this or any of my food related posts are not wastes of time or effort but rather inspirations for others to get in the kitchen take the long way around and make a wonderful meal that is shared with friends and family.

[bigbikerrick]

Man,Perrazimx 14 ,that recipe  sounds delicious! Its sort of a multi meat fricasee. What you refer to as the "gravy" thats the tomato sauce based liquid portion, right?
Thanks for sharing,your recipe.
Rick.

[Lannis]

Hopefully this or any of my food related posts are not wastes of time or effort but rather inspirations for others to get in the kitchen take the long way around and make a wonderful meal that is shared with friends and family.

A big thumbs-up to that!   

Lannis

[giusto]

This looks really good....I'm trying the recipe next weekend...Thanks for sharing.


One thing have learned is to never screw with a good recipe...maybe at some point after making it a few times...but even then with resistance.

[Chuck in Indiana]

Cooking for 2 is painful.

True. Doable, but kind of a pain..

[JJ]

Not all the time, but once in a while, and as a nice treat, I like a good steak!  

Saturday night, while in Laughlin, NV, we dined at this place at The Golden Nugget.  Thumbs up all around,  and one of the best steaks I have had in recent memory!!

[Perazzimx14]

Not all the time, but once in a while, and as a nice treat, I like a good steak!  

Saturday night, while in Laughlin, NV, we dined at this place at The Golden Nugget.  Thumbs up all around,  and one of the best steaks I have had in recent memory!!

Making a great steak perfectly cooked is now easier than ever to do at home. Nxt time I make them I'll post up the recess. Peter Luger, step aside!

[JJ]

Making a great steak perfectly cooked is now easier than ever to do at home. Nxt time I make them I'll post up the recess. Peter Luger, step aside!

Agreed...and we do BBQ at home when the weather permits.  My experience with that has everything to do with the quality of the cut of meat you purchase...

[Lannis]

Agreed...and we do BBQ at home when the weather permits.  My experience with that has everything to do with the quality of the cut of meat you purchase...

That's very true, and we in our house sometimes spend some real money on high-quality meat ....

... but there's still a certain amount of satisfaction (probably Scots ancestry driving it) in creating a very tasty and enjoyable meal from a marked-down $.89/pound Boston butt or pork shoulder by careful rubbing and assiduous attention to the smoker ... !!

Lannis

[Perazzimx14]

That's very true, and we in our house sometimes spend some real money on high-quality meat ....

... but there's still a certain amount of satisfaction (probably Scots ancestry driving it) in creating a very tasty and enjoyable meal from a marked-down $.89/pound Boston butt or pork shoulder by careful rubbing and assiduous attention to the smoker ... !!

Lannis

Just like going fast on a slow motorcycle. Anybody can throw a Kobe steak on a grill and have it turn out good. It takes skill and effort to make a lesser cut/quality turn out tender and tasty.


 

 

[JJ]

Just like going fast on a slow motorcycle. Anybody can throw a Kobe steak on a grill and have it turn out good. It takes skill and effort to make a lesser cut/quality turn out tender and tasty.

Agree as well...and that's the secret to any good chef!