Here is a recipe from Marc Orfaly, esteemed chef and owner at Pigalle. Last night Marc taught this take on an Italian classic (for those of you that don’t know, gravy is the traditional, Italian term for red sauce) during a hands-on, casual class at the Boston Center for Adult Education. Other Boston-area chefs who have taught amateur foodies interested in learning from experts include: Gordon Hamersley of Hamersley’s Bistro, Rebecca Newell of The Beehive, Brian Poe of Poe’s Kitchen at The Rattlesnake, and Thomas Frost from Fairmont Hotels.
- 4 each, peeled garlic cloves
- 1 whole white onion
- One small can of tomato paste
- One large can of crushed tomatoes
- 5 basil leafs, sliced
- 1 pinch of chili flakes
- 2 cups evoo
- 3 lbs. of meatloaf mix from supermarket (beef, lamb, pork)
- 1 small can of tomato paste
- 2 tbsp. dried garlic
- 2 tbsp. dried oregano
- S&P (to taste)
- 2 cups whole milk
- 2 whole eggs
- 1 cup finely ground parmesan
- In a heavy bottomed sauce heat over low heat, add EVOO, add sliced garlic and cook until no color, approx. 5 min in covered pot.
- When garlic looks translucent, add finely chopped onion, covered, and cook until translucent for another 5 minutes.
- When Tender, add basil, chili flake, and tomato paste, cook under low heat for another 5 minutes. When tomato paste appears darker, add remaining tomato product.
- Puree sauce with a food processor.
- Combine all ingredients in a bowl and ‘kneed’ meat until well combined.
- Form into balls, place onto a cookie tray and broil for approx. 5 min until brown.
- Add balls and all remaining fat on tray to tomato sauce, cook over low heat until they float, approx. 1 hour
- Cook your favorite pasta al dente.
- In a medium saucepan take desired amount of sauce over medium heat and toss for a minute with the pasta, allowing the sauce and pasta to become “one”.