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Well. A thank you is due somebody. On Sunday, I made authentic Sunday gravy according to a recipe/video someone posted up on here. There was close to 4 pounds of meat in that pot. Pork cutlets, hot and mild Italian sausage, flank steak, and beef & pork meatballs. There was 11 of us eating. The wife and I had leftovers today, and there's still enough sauce and meat left over for another meal. This was damned good stuff.
 

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Pics? Recipe?? WTF man??
 

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Its not called gravy.

I dont care if the pope himself tells you it is.
I’m gonna have to agree with this, just spent a few weeks all over Italy, never heard of “gravy” must be a NY thing
 

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He is a rotund gent, ain't he? Okay, I'll tell ya's why this was kind of a big deal to me. First off, I love pasta/spaghetti with a good tomato sauce. When we go on vacations, I look for the ultimate plate of spaghetti. Pasta Jay's is currently the at the top of my spaghetti pinnacle. When I was a kid, we ate spaghetti once a week. I loved it, even though it was a canned sauce that I can't stand now. I've tackled home-made sauces with varying degrees of success. But, it's always "sauce." Now, the first time I saw "The Godfather", I was intrigued by the scene where Clemenza is teaching Michael Corleone how to make "the gravy." I thought it was an odd use of the word. So, flash forward many years, and I'm reading a thread on the Bullet about tomato-based pasta sauces, one of which I tried and can attest to it being a knock-out :). Someone posts this video, and I had to check it out, due to the "Godfather" thing. It was a damned good feast. If you really want to enjoy your tomato-based pasta sauces, have a Caesar cocktail while you're eating- Mott's Clamato juice, vodka, a splash of Tobasco, a couple splashes of Worcestershire, and a pickle slice. You won't regret it.
 

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Sunday gravy, pfft, how about some Friday gravy. :cool:

Just a little something I whipped up earlier today for the wife and I, slow simmered mild Italian sausage meat sauce, garlic bread, garnish of shredded fresh parmesan cheese ( not that dry canned shit ) crushed red pepper flakes.


 

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He is a rotund gent, ain't he? Okay, I'll tell ya's why this was kind of a big deal to me. First off, I love pasta/spaghetti with a good tomato sauce. When we go on vacations, I look for the ultimate plate of spaghetti. Pasta Jay's is currently the at the top of my spaghetti pinnacle. When I was a kid, we ate spaghetti once a week. I loved it, even though it was a canned sauce that I can't stand now. I've tackled home-made sauces with varying degrees of success. But, it's always "sauce." Now, the first time I saw "The Godfather", I was intrigued by the scene where Clemenza is teaching Michael Corleone how to make "the gravy." I thought it was an odd use of the word. So, flash forward many years, and I'm reading a thread on the Bullet about tomato-based pasta sauces, one of which I tried and can attest to it being a knock-out :). Someone posts this video, and I had to check it out, due to the "Godfather" thing. It was a damned good feast. If you really want to enjoy your tomato-based pasta sauces, have a Caesar cocktail while you're eating- Mott's Clamato juice, vodka, a splash of Tobasco, a couple splashes of Worcestershire, and a pickle slice. You won't regret it.


I remember Tony Soprano calling it gravy
 

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Evidently you didn't look at the menu very carefully!! :-D:-D:-D:-D J/K
Did you see it called that anywhere? Did you get any speeding tickets? My sister got 4 and I got 3! Lol
 
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