Pasta and Gravy

Made some simple pasta and gravy last night and watched an "eh" documentary called Eat This New York.



Click the little "read more"


The "main" story is not too interesting at all. the interviews with some of the big chefs were good though. Sirio Maccioni's interviews were worth a netflix queue if you have netflix (pretty funny quotes this guy)....I wouldn't buy the DVD or rent it from blockbuster for 499$ though.

All those "names" listed, really had nothing to do with the documentary other than some little interviews...and the main story....just was not interesting. 2 guys opening up a bistro/restaurant in "hipster" Williamsburg (Brooklyn)...didn't get much deeper than that other than the "almost bailing at last minute" and "taking the jump" feelings...

Took another Boar D. Laze recipe for some simply gravy (with a little kick!)

Sugo for Paisans:

1 onion, chopped
2 cloves of garlic, minced
2 tbs tomato paste
3 tbs extra virgin olive oil
1 28 oz can plum or (preferably) San Marzano tomatoes, whole, peeled and seeded; or, 1 28 oz can of crushed tomatoes (see Note.)
3 tbs sugar, divided
1 glass red wine
2 tsp instant coffee
1 tsp red pepper flakes
2 tsp dried basil
1 tsp dried oregano or marjoram
1 tbs salt, divided

Drain the tomatoes, reserve the juice, and rough chop the tomatoes.

Saute the onions on medium high heat in olive oil until sweated and just beginning to brown. Add the garlic and cook until fragrant, two minutes at most. Add the tomato paste, and move the vegetables through it. Cook until the paste darkens, another three or four minutes.

Add the tomatoes, half the juice, reduce the heat to medium, and bring to a simmer. Adjust the flame to hold a medium simmer. Add 2 tbs sugar, the wine, the instant coffee (or a shot of espresso) and the pepper flakes. Simmer 15 minutes, until wine is cooked.

Taste and adjust for sugar and wine. Add the herbs, crumbling them into the sauce. Let simmer another 15 minutes.

Taste and adjust for herbs, and salt. It may not need any salt, depending on the type of tomatoes ues. Continue to simmer until the tomatoes are almost, but not completely melted. Probably another half hour, altogether. If sauce is too thick, thin with the remaining juice, water, and/or wine as desired.

This sugo is as unadorned as can be, add anything that tickles your fancy.

Note: This sauce will be slightly chunky. It may be milled, sieved, processed, blended or otherwise pureed to smooth it. Alternatively, it may be made with crushed tomatoes instead of whole.

With this menu, beer or cheap red. Think juicy -- Chianti, Barolo, Zin, Barb, "Big House Red," and other wallet-buddies.

for an under 5$ meal, it was great!