Originally posted by Phil J.
Most "serious" Italians that I know refer to "sauce" as "gravy." They also refer to the kind of gravy you're talking about as "gravy." I personally don't know any non-Italians who use "gravy" for "sauce," but that could be regional or just my circle.
I have a large collection of Italian cookbooks and many of the more homey ones refer to sauce as gravy. I have read many Sunday Gravy recipes and this is one that I have made........call it sauce or call it gravy...it is delicious SUNDAY GRAVY
3 pounds spareribs, separated or else use short ribs
1/2 cup olive oil
2 onions. minced
12 cloves garlic, minced
1 recipe braciole
1 pound Italian sausage
4 28 oz cans plum tomatoes, including all the juice
2 tsp dried parsley, or 1/4 cup fresh, chopped
2 bay leaves
2 tsp. salt
1 tsp. black pepper
1 recipe of meatballs
1. In stockpot, combine the ribs with enough cold water to cover. Bring to boil and let simmer 20 minutes. Drain.
2. In stockpot, over moderate heat warm the oil and cook the onions and garlic, stirring for about 5 min. Add the ribs, braciole and sausage and cook until lightly browned. Add the tomatoes, herbs, salt and pepper and let simmer for about 1 hour. Add the meatballs and let cook slowly for 2 more hours.
3. When gravy is almost done, cook pasta and drain. Remove all meat and put on platter. Save a gravy bowl of sauce to put on table and pour the rest over the hot pasta which you have placed in serving bowl. (This makes about 10 cups of sauce after the meat is removed so if you do not need all of the sauce for one meal freeze what you do not use. (It freezes beautifully) Pass freshly grated parm cheese and dig in! Now, that is Sunday gravy! (I omit the bay leaves and add 1 tablespoon of dried basil in place of them)