Gravy

Been spending a lot of time making echt-Italian recipes (Mario Battali: “the sauce is a CONDIMENT!!!”), but there’s nothing I enjoy more than real Italian-American spaghetti and meatballs, aka “gravy” if you come from around here. I was extremely fortunate that our sales and marketing dude Mike Venutolo-Mantovani shared his mom’s gravy recipe recipe with me. I don’t have permission to actually post it, nor could I, because it’s as much a way of life as a “recipe” per se. The writing was overflowing with personality and family vibes. It takes two full days to make it properly, and involves beef neck bones, babyback ribs, meatballs, four different types of tomato and long, long, slow cooking. As you can see, the result was a dense, deep brown-red sauce bursting with chunks of meaty flavor. It was unbelievably delicious and soul-calming in this wet and snowy winter.

2 thoughts on “Gravy”

  1. Any Italian boy worth his weight in mutz would claim that his mother makes the best gravy… but they’ve never had my mother’s… it’s the BEST!!!

    mike vm.

  2. LOL….I love it….Susie Q is the best at quite a bit 🙂 Kudos to her and her gravy…..even better than her gravy are her children!

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