Gravy or Sauce?

This week on What's for Dinner Joe and Barbara talk about the great Gravy and Sauce debate.

Joe believes that if it is made with meat it is Gravy. If it is strictly tomato sauce without meat then it is Sauce.

Joe's Ultimate Gravy Recipe


Olive Oil
Tomato Paste
Meat of your choice. Joe suggests Braciole, Short Ribs, Meatballs and Sausage.


Heat olive oil in the bottom of a pan.
Sear all of your meat in the pan, then set the meat aside.
Meanwhile heat a small about of olive oil in the bottom of a pot. Add onion and garlic to the pot and cook until translucent. Add the tomatoes to the pot and simmer for about an hour.
Once your tomatoes have simmered for about an hour add the tomato paste.
Then add your seared meat to the tomatoes and allow the pot of gravy to simmer for at least three hours, stirring and moving the meat around in the pot.


Toss the rigatoni with a very small about of sauce, enough to just lightly coat the macaroni. Remove the meat from the pot and serve on a platter. Fill a gravy pitcher with extra gravy. Serve with grated cheese on the side. Enjoy!


Braciole- Pork, Beef or Veal

Lay Plastic wrap on your work space then a thin piece of top round and another piece of plastic wrap on top. Take a kitchen mallet and pound the meat thin.
Take a piece of prosciutto fat and lay it on the meat. Then layer the meat with bread crumbs, grated cheese, parsley and garlic. Roll the meat and tie it off.

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