Ok, I am a Californian. Never lived in NYC or NJ ( So not much exposure to true Italian cooking) or the south.
Just made 14 lbs of homemade italian hot sausage ( not in casing) because I bought 20 lbs of pork butt for $1.39/ lb yesterday. Had butcher grind 14 lbs of it for sausage and used the other 6 lbs for Chinese roast pork (cha siu). Gonna put most of the sausage in the freezer uncooked, but was browsing for recipes tonight on CH.
Planning to make sausage gravy (so, looked up recipes for biscuits and gravy), Chicago pizza (which having never been to Chicago, I have never yet had) . . .and now looking up recipes for Sunday gravy or sausage spaghetti xauce.
Which bring me back to my original question: What is the difference between spaghetti sauce and sunday tomato gravy?
I already make a mean homemade sausage spaghetti sauce. . .but thought I'd try sunday gravy if there really is a difference.
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