My Italian grandmother never called her homemade 'sauce' gravy.
But damn it was good..whether it was bolognese or pomodoro. My grandfather grew the tomatoes and herbs in the backyard in a typical Italian garden. She taught my mum (Canadian with Scottish heritage/Nova Scotia) how to make it (and meatballs) tho and she still makes them for me. My grandmother passed away in 1963 at age 57 of cancer when I was 12. We had plans for her to teach me Italian and how to cook the fabulous food she made. I do make my own sauce and meatballs but like my mother's better..
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Originally Posted by fezo
PAm, you have the correct attitude. The cat paw would only add flavoring and the heat and acidity of the sauce would take care of germ issues. Some expert taster would probably say it has the faintest taste if chicken in it.......
Man, I remember my grandmother taking a week to make gravy (yes, that sauce as properly referred to in an Italian house). It was always cooking low heat 52 weeks a year. It was the best. Were it a written recipe I'd have it. We agreed one day she's call me next time she was making gravy and meatballs but the long disease that killed her was already in there. We never imagined she'd never make them again but that is what happened.
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