In a thread I started on Italian Sausage a couple of days ago, the subject of my use of the word "gravy" in place of sauce came up. It seems that today, the Trib has a recipe for Sunday Gravy with Meatballs in its food section from the new Soprano's Cookbook.
It's quite different from my Grandma's old two step method in which she would make a marinara of hand crushed tomatoes, onion, garlic, oregano, basil, really good olive oil and some smoked pork fat. The next day, she'd brown the sausages, meatballs and tri-tip and let it simmer in the "gravy" all morning before we went to church (yes, we were Protestant Italians thanks to my Scotch Presbyterian mother).
I'm providing a link to the article below. You'll need a password to access it. But passwords are free.
Tomorrow, I'll post the secret family recipe for Grandma's Marinara and meatballs which she claimed to have gotten years ago from a cook at Rao's in Harlem.
It's good stuff.
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