Sauce or Gravy? Richard La Dieu Rich LaDieu email@example.com
lets see, the burgandy gives it a great flavour. the alchole is boiled out from the cooking so no zing there.
i can make a quick gravy/sauce if i have to.
when i make my regular sauce i pure my own tomatoes. i slick them then dice them, then beat the heck out of em. easier now cuz i got this blender my wife gave me for xmas one year. (you can guess i do the realllll cooking in my house)
then i do the italian sausage -- hot and sweat).in olive oil low heat.
just takes lots of time to cook all the stuff together.
as for left overs, you bet. i make the leftovers same way you do. golly gee, did i learn from mrs disogra. she was a great cook.
my mother taught me how to make the sauce/gravy the french way. she learned french cooking when in school in boston.
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