<p>How did it turn out?</p>
<p>Doh! just saw the report on the last page. Sounds good!</p>
<p>edad -</p>
<p>The two sauces are totally different. For a quick marinara similar to yours, I mince the garlic and saute in olive oil, sprinkle in a few red pepper flakes, then add chopped fresh tomatoes (add a little water if too thick) and let it simmer about 15 minutes. Stir in lots of fresh basil at the very end. The sauce is ready by the time the pasta water boils and the pasta cooks. I usually use a long noodle - linguini or thick spaghetti - with this sauce.</p>
<p>I use the small Campari tomatoes, quartered, or a container of cherry tomatoes. The fresh tomatoes really give it a great taste and Campari or cherry tomatoes are pretty good, even in winter.</p>
<p>It’s my kid’s favorite sauce - they like it better than the sauce simmered all day with meat.</p>
<p>I checked my untranslated Italian Food Dictionary under “sugo di carne” and they mention that the Italian Americans in New Jersey and New York use the term “gravy”. I have only heard it called gravy by my NYC friends and shady characters in gangster films( also friends who have played shady characters in gangster films). “Sugo di carne” is a meat sauce. The further south in Italy you get, the more tomatoes and red pepper is added. In Umbria they make a wonderful version with wild boar (cinghiale).</p>
<p>In Naples, the spicy red sauce is “puttanesca,” with capers, olives, anchovies and olives.</p>
<p>One of my favorites is Pasta Alla Norma, from Sicily. I make it by roasting and grinding the eggplant before adding it to the tomato sauce. It seems almost meaty, like a Bolognese, but much lighter.</p>
<p>Do you know why they call it “Puttanesca”? Capers, olives, and anchovies all come in cans or jars and it’s a recipe that can be made without leaving the house. A puttana is, to be delicate, a “lady of the evening” (who has no inclination or time to go to the market to buy fresh meat or produce). So …watch yourself ;)</p>
<p>My Italian family never called this gravy…for one thing, my Great Grandmother never spoke all that much English…my Grandmother eventually did, but boy could they cook. In our house, sauce has both pork and beef in it, is made in huge batches that are then portioned for the freezer. My dad eventually taught my husband to make it…he’s good, but mine is better. My daughter makes a great Pasta Fagiloli, but is fussy about the type of pancetta she uses…</p>
<p>Oh, I’m well aware…always order in a restaurant with downcast eyes…</p>
<p>^ shameless hussy</p>
<p>The term gravy confused me, I only make gravy once a year. I’m glad it’s clearer now what ms meant.</p>
<p>Good Italian gravy/sauce in under 8 hours? Not remotely possible. And a purest will insist l it rest overnight before serving.</p>
<p>8 hours? I disagree completely. The meat will disintegrate and the flavor will be muddy. I once left mine on the stove for six plus hours - had to run out and was delayed. It turned into an overcooked mush. You want to be able to take out the meat relatively intact to serve on the side. </p>
<p>Maybe you’re referring to bolognese, which can be simmered for several hours. We’re talking about using beef short ribs. Two very difference sauces.</p>
<p>Nothing wrong with letting either chill overnight, though.</p>