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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] In my family, "gravy" means you cook meat in it - usually pork sausage, meatballs, and/or braciole. "Sauce" would mean a quicker tomato only sauce. For gravy, the key is cooking the meat in the pan first, removing it, using the drippings to cook the onions, add the tomato, then add the meat back in mid-afternoon. For sauce, the family secret is to always caramelize your tomato paste. For a quick sauce it would usually be no onions or carrot or anything, just heat a big glug of oil up, add tomato paste and crushed pepper flakes and stir around until the paste is brick red, then add your tomatoes (we always used canned, I don't have any family members that bother using fresh for a cooked sauce) and cook for as long as you have. [/quote]
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