That's pretty much the way we make our meat sauce and meatballs. My mother would let the sauce sit on the stove until the fat surfaced and then would remove most of it but not all to retain the flavors. I like chunks of beef in my sauce. I also like my salad, which like most Europeans I eat last, on my plate and add a little more sauce rather than salad dressing. I know it is not for the faint hearted. My wife's expression every time I indulge tells me that
Bon appetit'
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