So for whatever reason I decided to make "Gravy", as most Italians call it, or "Sunday Gravy", since it's typically made on Sundays in prep for the family coming over for dinner. This is by no means a "end all be all" to this recipe. In fact each family has its own quirks and traditions, which in a way I'm hoping this will be the start of my "traditional recipe". Of course, I might make it completely different the next go around. (just a fyi you can click on all the images here to enlarge them) With that said, throughout most of the recipes the key components are plum tomatoes(crushed by hand), tomato paste, fresh basil, fresh parsley, dried oregano, plenty of garlic, a sofrito (onion, celery, carrot), and a few meats, typically for meatballs, braciole (jelly roll tasty meat snack), and/or italian sausage (mild or hot). In my recipe I included some of the interesting bits from a few of the recipes I researched. For example I ...
A food blog, containing "how to" and "DIY" articles on use of kitchen gadgets, culinary knives, and basic to advanced cooking skills. Also included are local (to me) restaurant reviews and other foodie culture.