[rhondac]

I can not believe this thread is still alive!!! Lol!!!

[rhondac]

Originally Posted by Rokinronda

My 100% Italian grandmother always made the Sunday gravy (tomato) with pork, beef, veal, braccioli, meatballs, and sausauge, etc...........
do you say gravy OR
do call it sauce??


GRAVY here!! LOL

LOL Almost 4 years of debate....I think I will defrost some Sunday Gravy.

[tpop1]

Originally Posted by 2BNTV

This thread makes me hungry.

Couldn't hold out any longer, but following all the tug and pull of this thread(and the election) I had Broccolli Rabe with Turkey Sausage and Shell Macaroni for dinner tonight.... thats with a white sauce (...or gravy if that's your thing!!!)

[senior citizen]

............

[Jim&Fran]

Every Sunday morning my alarm clock would would gently wake me, not a ringer or buzzer but rather the sound of sizzle and the aroma of garlic and oil. Without looking I knew a large cast iron fryin pan would be crowded with hand rolled meatballs of different sizes.
Mom always made "extras" which were kept on the stove until I returned from Church.
A huge pot, already simmering with deep scarlet tomato lava, laced with chunks of meaty goodness sat waiting but not quite ready.
Walking back home after Church you could smell that same Sunday morning temptation comming from each house I passed. I was born and raised in the Long Island City (Astoria)
section of NYC. The first thing I did when comming back home was to grab one of those extras on the stove with a fork. I would carefully swipe it along the upper rim on the pot, that's where the Gravey was caked and thick. Oh the joy of simple pleasures. There was always something unique about moms and grandmas Gravey and meatballs, I was sure none were better in the whole world. To this day I try to duplicate everything I saw and learned, to be honest I'm close, really close. I guess the secret to making that wonderful traditional dish is to make plenty at once. I might have a touch of OCD when it comes to cooking. When I make meatballs I always make an even number, not 6 or 8 how about 20 or 30. I found that its easier to come closer due to the fact that a smidge more salt or anything else will not throw off the flavor as much. By the way please keep all those measuring devices in the draw, a tsp of this or a cup of that. You want to cook like Granma than cook like Granma. Put the ingredients in the palm of your hand one at a time, look at it then add. Make meatballs a little irregular, I mean not all the same size. Each one will have its own appeal when you reach into the meat platter with your own fork. By the way, Grandma and Grandpa lived downstairs and yes we made wine every fall in the cellar.
Sunday's were always filled with good food, fun and family visits.
Oh any by the way, we had macaroni not pasta with the Gravey.
Maybe another time I'll tell you about what else was in that large pot with the wooden spoon keeping the lid ajar all morning and afternoon. Yep, you can't get this stuff in a jar.
Eat well.
Jim.

[CFrance]

That's a wonderful memoir. Do tell us about what else was in the large part. I look forward to the next installment.

Oh, and... your house for dinner next Sunday?

[CFrance]

Originally Posted by CFrance

That's a wonderful memoir. Do tell us about what else was in the large part. I look forward to the next installment.

Oh, and... your house for dinner next Sunday?

Oops, I meant the large pot, not part. Too much drooling on the keyboard.

[rubicon]

Originally Posted by Jim&Fran

Every Sunday morning my alarm clock would would gently wake me, not a ringer or buzzer but rather the sound of sizzle and the aroma of garlic and oil. Without looking I knew a large cast iron fryin pan would be crowded with hand rolled meatballs of different sizes.
Mom always made "extras" which were kept on the stove until I returned from Church.
A huge pot, already simmering with deep scarlet tomato lava, laced with chunks of meaty goodness sat waiting but not quite ready.
Walking back home after Church you could smell that same Sunday morning temptation comming from each house I passed. I was born and raised in the Long Island City (Astoria)
section of NYC. The first thing I did when comming back home was to grab one of those extras on the stove with a fork. I would carefully swipe it along the upper rim on the pot, that's where the Gravey was caked and thick. Oh the joy of simple pleasures. There was always something unique about moms and grandmas Gravey and meatballs, I was sure none were better in the whole world. To this day I try to duplicate everything I saw and learned, to be honest I'm close, really close. I guess the secret to making that wonderful traditional dish is to make plenty at once. I might have a touch of OCD when it comes to cooking. When I make meatballs I always make an even number, not 6 or 8 how about 20 or 30. I found that its easier to come closer due to the fact that a smidge more salt or anything else will not throw off the flavor as much. By the way please keep all those measuring devices in the draw, a tsp of this or a cup of that. You want to cook like Granma than cook like Granma. Put the ingredients in the palm of your hand one at a time, look at it then add. Make meatballs a little irregular, I mean not all the same size. Each one will have its own appeal when you reach into the meat platter with your own fork. By the way, Grandma and Grandpa lived downstairs and yes we made wine every fall in the cellar.
Sunday's were always filled with good food, fun and family visits.
Oh any by the way, we had macaroni not pasta with the Gravey.
Maybe another time I'll tell you about what else was in that large pot with the wooden spoon keeping the lid ajar all morning and afternoon. Yep, you can't get this stuff in a jar.
Eat well.
Jim.

Jim: ditto Every Sunday after 7:30 mass to Granma's big bowls of meatballs with and without sauce, fresh Italian bread antipasta, sometimes eggplant and always homemade red wine. As kids we we entitled to a shot glass of wine with an adminition that this was allowed only because of celebration and any gratitious consumption was a cause for discipline.

Who ever said that a breakfast had to consist of bacon and eggs only not that i don't like bacon and eggs.

[senior citizen]

Originally Posted by rubicon

Jim: ditto Every Sunday after 7:30 mass to Granma's big bowls of meatballs with and without sauce, fresh Italian bread antipasta, sometimes eggplant and always homemade red wine. As kids we we entitled to a shot glass of wine with an adminition that this was allowed only because of celebration and any gratitious consumption was a cause for discipline.

Who ever said that a breakfast had to consist of bacon and eggs only not that i don't like bacon and eggs.

How about some pantone or biscotti with your morning coffee????
We also like bacon and eggs, but sometimes, especially around the holidays, a lighter breakfast is enjoyable. Below pics from Ferrara's in New York City , Grand Avenue(?) corners of Mulberry and Mott Streets.
Just placed my order yesterday........as well as gift orders. Their five pound Italian cookie assortment is enjoyed by all....and appreciated.
The Pantone yeast bread is the "next best thing" to my mom's and my husband's mom's "babka"......also, I know it doesn't sound HEALTHY, but I recall lots of the Italian men only had "cookies and coffee" for breaskfast.
Bacon and eggs, and big American style farm breakfasts were not the norm among the Italians of the olden days. love those pignoli (pine nut) cookies and the maccaroons (coconut). Our adult kids like the rainbow ones.

[senior citizen]

Originally Posted by Jim&Fran

Every Sunday morning my alarm clock would would gently wake me, not a ringer or buzzer but rather the sound of sizzle and the aroma of garlic and oil. Without looking I knew a large cast iron fryin pan would be crowded with hand rolled meatballs of different sizes.
Mom always made "extras" which were kept on the stove until I returned from Church.
A huge pot, already simmering with deep scarlet tomato lava, laced with chunks of meaty goodness sat waiting but not quite ready.
Walking back home after Church you could smell that same Sunday morning temptation comming from each house I passed. I was born and raised in the Long Island City (Astoria)
section of NYC. The first thing I did when comming back home was to grab one of those extras on the stove with a fork. I would carefully swipe it along the upper rim on the pot, that's where the Gravey was caked and thick. Oh the joy of simple pleasures. There was always something unique about moms and grandmas Gravey and meatballs, I was sure none were better in the whole world. To this day I try to duplicate everything I saw and learned, to be honest I'm close, really close. I guess the secret to making that wonderful traditional dish is to make plenty at once. I might have a touch of OCD when it comes to cooking. When I make meatballs I always make an even number, not 6 or 8 how about 20 or 30. I found that its easier to come closer due to the fact that a smidge more salt or anything else will not throw off the flavor as much. By the way please keep all those measuring devices in the draw, a tsp of this or a cup of that. You want to cook like Granma than cook like Granma. Put the ingredients in the palm of your hand one at a time, look at it then add. Make meatballs a little irregular, I mean not all the same size. Each one will have its own appeal when you reach into the meat platter with your own fork. By the way, Grandma and Grandpa lived downstairs and yes we made wine every fall in the cellar.
Sunday's were always filled with good food, fun and family visits.
Oh any by the way, we had macaroni not pasta with the Gravey.
Maybe another time I'll tell you about what else was in that large pot with the wooden spoon keeping the lid ajar all morning and afternoon. Yep, you can't get this stuff in a jar.
Eat well.
Jim.

FRANCESCO RINALDI=#

After purchasing some “gluten free” pasta sauce, reading the ingredients, etc........
I went to the website listed on the back of the jar in order to confirm that it was truly all natural.

Even though I make my own marinara, etc. sauce from scratch (which is quite easy to do....).....................
on occasion, when deciding at the last moment to have a pasta side dish to go with something else........
such as crabcakes and green salad.......it was quick to put together while the crabcakes were sizzling in a bit of olive oil.

Anyway.....I discovered this really nice website..........and yes, the product has no preservatives, no additives, no starch...

It’s gluten free and lactose free. I was pleasantly surprised.

However what really made me chuckle is how they list their recipe for the traditional Sunday pasta “sauce”.

Please click hyperlink above......at very top of this post.

Also, it never hurts to have some jarred sauce on hand in the pantry for unexpected grandchildren visits.

Or......a spur of the moment “snowy day” chicken parm sandwiches........when you just need some sauce to cover the chicken and mozarella.

[PattyPan1]

Originally Posted by Rokinronda

My 100% Italian grandmother always made the Sunday gravy (tomato) with pork, beef, veal, braccioli, meatballs, and sausauge, etc...........
do you say gravy OR
do call it sauce??


GRAVY here!! LOL

100% Italian - GRAVY.

[JoeC1947]

Sorry, but It's sauce, did you ever here of spaghetti gravy? I think not because it's spaghetti sauce! Staten Island Italian here.

[skyguy79]

Originally Posted by skyguy79

I'm 100% Italian with all grandparents having come here from Italy. As I read through the posts in this thread, I found statements that I found amusing; statements that indicate what they think justifying the usage of the term they think is correct. The most glaring and humorous was one that read something like... It's gravy because it's on the label of a jar. I won't say what I think of that reasoning. I've even read in an internet article where a chef explained the difference by stating that if the pasta is wet and not throughly drained, it's called sauce because the gravy was diluted. But if it's put on a drained bed of spaghetti, pasta or whatever you wanna call it, it's gravy. Another bright explanation!

Now is there really a correct term? Well basically you can call it whatever you want. Right or wrong, nobody's gonna stop you from using the term and neither is really 100% correct. The real issue is what is really the more appropriate term? One simple test is to do a Google search on the exact terms and see just how many hits you get on each. I did just that and here are the results:

• "Spaghetti Gravy: 22,700 hits
• "Spaghetti Sauce: 4,550,000 hits

With Sauce having 200 times more hits than Gravy, I think there is a clear winner and that it's by far the more "appropriate" term to use if not the "proper" term. Supporting that is the fact that if you check the definition of both terms, you'll find out that gravy is a form of sauce while there is no mention of sauce being a form of gravy.

I have never ever heard of using the name gravy for topping spaghetti or pasta by any member of my now departed past generations. In fact I don't remember when I even heard it used for spaghetti or pasta for the first time, but it wasn't in my youth. Gravy was as others have indicated a sauce to use on meats, poultry, stuffing, mashed potatoes etc., but not for topping spaghetti or pasta. Matter of fact my familia frequently used the Italian term of Sugo (pronounced Zugou) for spaghetti sauce which technically covers both gravy and sauce as well as juice and essence. We even called the end cuts of the Italian bread "Cula" (pronounced Gulah or Goolou) meaning "A**" in Italian. The Cula was my favorite, but I'm not gonna tell you what I did with it!

It seems this thread has no end in reincarnations, so I thought I'd bring back the post I made some time ago. My only comment to add to that post is... anyone can call anything what they want whenever they want, but when the Google figures are so overwhelmingly in favor of sauce, and the poll results supports sauce, and having never ever heard of term gravy being used instead of sauce in my Italian family, well, that's good enough for me!

[2BNTV]

Thread is three years old.

Just sayin.......

[ncarvalho]

I voted for sauce, because of the variety of option one can make (or buy).
Gravy is more of utilizing the juice of the meat to prepare it.

Now, my bedside books have so many options for sauces (and I make most of them from scratch) that all I need it the time (retirement!) to make them all!

Enjoy.. today is a snow day in Fairfax,VA and I am making marrow SAUCE with pepper… perfect on a bed of polenta and a good wine. Care to join?