You Can Cook It: Sunday Gravy and Meatballs

Sunday Gravy and Meatballs
Sugo literally means “juice” in Italian. It is a home-made long simmering meat sauce. Sugo is made with fresh ingredients and can be labor and time intensive. This ain’t something that comes in a jar. But, the fact is, it is worth the effort that goes into its preparation.
Among Italian Americans Sugo is more widely known as “Sunday Gravy”. It is a large pot filled with various cuts of meat, meat balls, and a homemade tomato sauce. It would be generally served at large family gatherings on Sunday with pasta, hence, the name Sunday Gravy.
I made my first Sugo about four years ago. Since then, whenever we have a large gathering I usually prepare it. I find it therapeutic as there is nothing else I can focus on until the meal is complete. There just isn’t time to think of anything else while you make a Sunday Gravy. And, the reward of seeing family and friends eat and really enjoy a home cooked meal is worth all of the effort. You will feel pleased with yourself that you have completed such arduous task and making your guests feel good as well. If I can cook this, you can cook it.
Let’s start with the Sugo:
1-can crushed tomatoes (28 oz)
1-cans whole tomatoes (28 oz)
2 -cans tomato paste (5oz)
1-large onion (finely chopped)
1-bell pepper (finely chopped)
3-stalks of celery –optional (chopped)
3 -cloves of garlic (finely chopped)
12- Large basil leaves (chopped fine)
5-basil leaves (whole)
3-green onions (finely chopped)
½ -cup olive oil
1-2lb chuck roast (bone is better)
1-2lb pork roast (butt or picnic, you can also use pork chops if you wish bone in is better)
Cooking:
In an 8 quart pot, heat the olive oil over medium high heat. Add chopped onions, garlic, bell pepper, celery, and basil. Then, season mixture to taste with salt and pepper. Cook until onions become soft and clear.
Add tomato paste and cook for about 2-3 minutes stirring constantly to prevent burning. Then add crushed and whole tomatoes to the mix. Fill one of the cans with water. What I like to do at this point is use the water to rinse the extra contents of the cans and then dump that water in the pot. Then add an extra can of water to the mix.
Kick the heat up to high and let contents of the pot come to a boil. Reduce heat once it boils.
Preparing the Meat:
In a large skillet about 3-4 tables spoons of olive oil over medium high heat. When oil is hot add meats one at a time and brown on both sides. Once meat is browned add to sauce pot.
Add the chopped green onions to pot. Allow the lid to be partially opened to allow steam to escape. And reduce heat to low. Allow pot to simmer for three hours stirring occasionally.
The Meatballs
Meat balls don’t come frozen in a bag, at least good ones don’t. You make them. Real meat balls are not golf ball size, they are baseball size! Yeah, that is what I am talking about!!
What you will need:
1-lb ground chuck.
1-lb ground Italian sausage or ground pork.
2 -Cloves garlic
1-yellow onion chopped coarsely
½-cup Italian parsley (chopped)
12-basil leaves chopped
2-eggs
1-cup bread crumbs
Salt and pepper to taste
¼-cup grated Romano cheese
¼-cup olive oil
In food processor add onion, garlic, parsley and basil leaves. PROCESS IT! Add olive oil, salt, pepper and eggs—PROCESS IT AGAIN. Once mixture is green through and through and mixed well, remove.
Place ground chuck and sausage in a large mixing bowl. Add contents from food processor and breadcrumbs. Mix well. If the mixture is too wet, add more bread crumbs.
Once the ingredients are mixed, make them into baseball size meat balls-or smaller if you want. At this point you can do one of two things: you can fry the meatballs or bake them. Baking is easier and less mess. But frying does give the meatballs a better flavor. The meat balls should be added to the Sugo in about the last hour of its cooking. When sauce is done-add the remaining basil leaves and let sauce sit for a few minutes.
Time to Eat!
Now it’s done! Remove the meatballs and meat from the sauce and serve separately. Cook your favorite pasta. I like to add olive oil to water before I place the pasta in the pot. Drain pasta when it is done and place on a platter. Coat the pasta with sauce and put extra sauce in sauce boats on table. Then dig in!
You can cook it!

You Can Cook it: Jamaican Curry Chicken

A few years back, I began to experiment with cooking. I had became a fan of the Food Network, watching notable people like Emirl Lagasse prepare great food. It caused me to wonder just how hard it would be for me to cook? I mean I was known for a great grilled cheese sandwich and warming a bowl of tomato soup, but prime rib? So, I went on-line and began to pull down recipes and the rest is history.

What I learned was that something is only as hard as you make it. I had misconceptions of the complexity of cooking and making great tasting food. And, because of my perception, I was too afraid to try. But once I did, I discovered I could do a pretty good job. And, this has turned into a hobby.

Now, let's have an understanding; I am not a professional chef. So, the recipe I am about share with you, is very simple. If I can do it, anybody can do it. So, today I am going to share with you my recipe for Jamaican Curry Chicken.

Things you will need:
1. Jamaican Curry. This is not the same type of curry used in Indian cuisine. You will want to make sure you have "Jamaican Curry". There are two brands I am acquainted with: Grace's Curry and Walkerswood. Depending on who you talk to depends on which one they recommend. I prefer Grace's.
NOTE: If you are not accustomed to Jamaican seasoning, the heat can be an little over whelming. You may want to start off using the "mild" curry.

2. Whole chicken cut up-seasoned with salt and pepper

3. Four medium to large potatoes cut into small cubes.

4. One large onion-diced

5. two cloves of garlic-minced

6. three sprigs of fresh time

7. 2 tbs of olive oil

8. 2 cups water

Cooking:

Heat olive oil in a large pot ( I use a large cast iron"seasoned" pot) over high heat. Once oil is hot, add onion and garlic. Cook until onion is clear.

Add diced potatoes--stir

Add your whole cut up chicken--then use a generous portion of Jamaican curry and stir potatoes, onions and chicken.

Add water so the contents of the pot are barely covered. You may want to add more curry as well once you add the water. Throw into the springs of thyme. Let contents come to a boil. reduce heat and let cook for about an hour and stir frequently.

Once chicken is cooked serve with rice and black beans.

It is that simple and you can cook it.