Like Sauces? Then Check out The Sauce and Gravy Channel Cookbook 'Sauces Made Simply' - See the video description or www.thesauceandgravychannel.com for a link. Get your copy today👍
I hate to admit it, but your channel has shown me how limited my sauce and gravy skills are! I look forward to buying your book and becoming the sauce queen! lol 😄
Never be afraid to admit you are learning new things. I too have learned new methods of cooking and that is a great thing. Keep on learning and cooking. You’re doing great!!
Interesting about adding the meat stock, I haven't ever tried that but I think I will next time. I usually will throw a small can of tomato paste in as well, sometimes mixed up with the wine, but usually not because I'll simmer my sauce on low for a good 3-4 hours. Wiping off the dried residue on the inside of the pot with bread is amazing.
Whenever i make a Ragu i also put in some whole carrots and when cooked through with the sauce are delicious, give it a try! Thanks for the video. Subbed.
tough question... gravy since it goes on something, sauce since it's a "pasta sauce". This pretty much how we do it here in Italy. A dash of sugar to reduce the acidity of the tomatoes and, along with the EVOO, add some bacon grease.
But no oregano or basil? Garlic? I just always thought you would have some Italian herbs. I'm half Italian, but I have lived in the US all my life. I've just not seen a ragu without these herbs. Please enlighten me about how it's done in Italy. Thank you.
@@NancyMoore-e4o I'm American living in Italy and at first was surprised by the lack of seasonings other than salt, pepper, garlic and fresh stuff at times, basil, thyme and such. Once I got used to it, I prefer the simplicity and cleaner flavors
simplicity - along with quality ingredients - sometimes is amazingly delicious. With that said, being homemade, you can make it to your taste - throwing is a few herbs and garlic never hurts 🙂
Bolognese is similar to this but you add whole milk or heavy cream at the end of the reduction. Here is link to the Bolognese recipe I like to use for lasagna ua-cam.com/video/J8GoxN5cbDo/v-deo.html Thanks for watching!
@@Dexy83 Actually, she was from a small town named Vallelunga. She left from Palermo in 1918, when she was just 14. I can't imagine. She said it took over a month. She was in steerage. She said a lot of people got sick and/or died. I wish we would have gotten her story on tape/video before she died in 1985. Now, it's just us old cousins that are left and remember...
Here is an amazon link to the one I am using if you'd like to check it out - Le Creuset Round Wide Dutch Oven -color is Marseille - amzn.to/3HzJVKl It is a 6.75 QT round wide dutch oven. I absolutely love it. It's so versatile.
Here is an amazon link to the one I am using if you'd like to check it out - Le Creuset Round Wide Dutch Oven - amzn.to/3HzJVKl It is a 6.75 QT - color is Marseille. You can cook just about anything in it.
there is a very good sauce that is only crushed up tomatoes like shown here, an obscene amount of butter and 3 or 4 onions peeled and chopped in half. Cooked down for an hour or so, remove the onion and serve. Amazing!!
Simplicity sometimes is best. However, the amazing thing about making it from scratch is you can add anything you like to make it the way you like it best. Thanks for watching.
Like Sauces? Then Check out The Sauce and Gravy Channel Cookbook 'Sauces Made Simply' - See the video description or www.thesauceandgravychannel.com for a link. Get your copy today👍
I hate to admit it, but your channel has shown me how limited my sauce and gravy skills are! I look forward to buying your book and becoming the sauce queen! lol 😄
Never be afraid to admit you are learning new things. I too have learned new methods of cooking and that is a great thing. Keep on learning and cooking. You’re doing great!!
Awesome 👍 I hope you enjoy it.
I'm looking forward to the Cookbook!
I can't wait to get it out there 😊 I think you will really enjoy it. Thanks for your support 👍
Congratulations on the publication of your cookbook.! I shall look forward to purchasing.
Thank you very much! I think it should be really helpful to have hands-on recipes in the comfort of your own kitchen 😊
Every thing about your channel is perfect. Your soothing voice, easy to follow steps and the speed with which you complete the sauce. Excellent job.
Thank you so much 😊
Congrats on the cookbook, can’t wait to grab a copy! Love your channel!
Thanks so much
Sauce or gravy? NEITHER!!! LOVE IT!!!!
Well maybe “meat sauce” but still….
I'm looking forward to the Sauce & Gravy Cookbook!
Interesting about adding the meat stock, I haven't ever tried that but I think I will next time. I usually will throw a small can of tomato paste in as well, sometimes mixed up with the wine, but usually not because I'll simmer my sauce on low for a good 3-4 hours. Wiping off the dried residue on the inside of the pot with bread is amazing.
Great video, mate. Thanks a lot.
Definitely interested in your book you make great content learned quite a bit from your channel
Awesome, thank you!
This I have to try. Looks good!
I hope you enjoy👍
It’s gravy…love the old school measuring spoon…Congrats on the publication…looking forward to it!
Congratulations on your cookbook!
Thank you so much 😀
Your Marketing Strategy is Brilliant.
How can ANYONE who is interested in Cooking pass up a channel named "The Sauce and Gravy Channel" ??? 😊
Whenever i make a Ragu i also put in some whole carrots and when cooked through with the sauce are delicious, give it a try! Thanks for the video. Subbed.
tough question... gravy since it goes on something, sauce since it's a "pasta sauce". This pretty much how we do it here in Italy. A dash of sugar to reduce the acidity of the tomatoes and, along with the EVOO, add some bacon grease.
But no oregano or basil? Garlic? I just always thought you would have some Italian herbs. I'm half Italian, but I have lived in the US all my life. I've just not seen a ragu without these herbs. Please enlighten me about how it's done in Italy. Thank you.
@@NancyMoore-e4o I'm American living in Italy and at first was surprised by the lack of seasonings other than salt, pepper, garlic and fresh stuff at times, basil, thyme and such. Once I got used to it, I prefer the simplicity and cleaner flavors
@chrisbeall9098 thank you for the info.
No garlic or herbs really surprised me!
Thanks
simplicity - along with quality ingredients - sometimes is amazingly delicious. With that said, being homemade, you can make it to your taste - throwing is a few herbs and garlic never hurts 🙂
Gotta have herbs AND garlic!
Is your book going to be available in Canada?
Yes, it will be sold through Amazon.
Thank you. What is the difference between each and bolognese?
Bolognese is similar to this but you add whole milk or heavy cream at the end of the reduction. Here is link to the Bolognese recipe I like to use for lasagna ua-cam.com/video/J8GoxN5cbDo/v-deo.html
Thanks for watching!
@@thesauceandgravychannel Thank you!
My Nana who came over from Palermo in 1918 called/pronounced it suuco(sp). So, sauce. A Chicago Sicilian. I'll leave it there. 😂
My Sicilian Pop (half of our family is from Messina, the other half is also from Palermo! 💙) always called it sauce, as well. 🇮🇹
@@Dexy83 Actually, she was from a small town named Vallelunga. She left from Palermo in 1918, when she was just 14. I can't imagine. She said it took over a month. She was in steerage. She said a lot of people got sick and/or died. I wish we would have gotten her story on tape/video before she died in 1985. Now, it's just us old cousins that are left and remember...
May I please know the color of your Le Creuset pot?
Here is an amazon link to the one I am using if you'd like to check it out - Le Creuset Round Wide Dutch Oven -color is Marseille - amzn.to/3HzJVKl It is a 6.75 QT round wide dutch oven. I absolutely love it. It's so versatile.
Let us take a moment to appreciate that this is a whole ragu recipe...that's only six minutes long. On UA-cam.
Tasty
Where were you able to find veal stock?
Ragu is only gravy on Sundays, as Nonna would have it.
Sauce or gravy? If there’s enough it’s gravy, if there’s not enough it’s sauce.
What size pot is that?
Here is an amazon link to the one I am using if you'd like to check it out - Le Creuset Round Wide Dutch Oven - amzn.to/3HzJVKl It is a 6.75 QT - color is Marseille. You can cook just about anything in it.
Normally, I love your recipes, but I was surprised by lack of herbs, spices and salt/pepper.
there is a very good sauce that is only crushed up tomatoes like shown here, an obscene amount of butter and 3 or 4 onions peeled and chopped in half. Cooked down for an hour or so, remove the onion and serve. Amazing!!
Simplicity sometimes is best. However, the amazing thing about making it from scratch is you can add anything you like to make it the way you like it best. Thanks for watching.
I like this idea over mashed potatoes.
It will reduce a lot faster with no lid on the pot
By definition it's gravy. You're classically trained right? 😉 You know that. Marinara is a sauce.
It's sauce until you add meat, then you can call it gravy
In our Italian house it has always been called GRAVY