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Reply to "If you make your pasta sauce from scratch, please share your recipe."
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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Aren't there any Italians on this board? My 100% authentic Italian friends call their tomato sauce " gravy" and it is an all afternoon ordeal making it. Anyone authentic want to weigh in?[/quote] Unless you are adding beef bones or something similar, it's not gravy. [/quote] I use country style pork ribs because I think cuts of pork with fat and cartilage add the best flavor and texture (and country style pork ribs are ready to go the way they're cut and easy to get unlike some other cuts). The end product has both meatballs and chunks of meat in it.[/quote]
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