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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]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] Italians would argue that Italian-American food - i.e., gravy (itself a New Jersey-ism) is not "100% authentic Italian food." Americans forget that Italy is a relatively new country made up of 20 regions all with their own version of sauce. Most Italian-Italians do not use as much garlic or serve pasta with meatballs, in certain regions garlic and onions aren't used together, etc. These are American inventions. Marcella Hazan's sauce is Northern and lighter, and my go-to. For an Italian-American style, I like Lynne Rossetto Kasper's: https://www.splendidtable.org/story/2000/12/12/classic-italian-tomato-sauce.[/quote]
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