❤

Gravy is for TURLEYS

According to my grandmother’s recipe, we do the same thing with the bread, except wet it with milk and add it to ground turkey

My GrandMa too taught me about adding baking soda . Right On !

ABSOLUTELY AMAZING!

use a wooden spoon

Ehmeh..Gravy is what you put on meat.

Putting seasonings in each can....Genius. Grazie! I lose track of how much I've put in the pot. ( and it's Gravy, period! )

Perfect side dish when you're having some nice Italian sausages. Or vice versa, whatever.

My Nonna put a little sugar in the gravy.

Thank you for sharing this great vegetarian dish! I can't wait to make it!

This is my all time favorite! I would eat this any time (even breakfast 😂)

"Youll never get angina from this gravy". My cardiologist would dissagree.

My X MIL used to make SAUCE (Michigan) every Sunday with her canned tomatoes. She used neck bones. I loved when she’d take the meat out. That was mine to eat with her.

Thank you for this. Love the baking soda trick, made my sauce twice as good and will be using it for now when I make the gravy.

Could you put that pan with the lid into your oven so you don't have to stir it that often? I hate the stirring. I'd love to just pop it in the oven and let it sit but I'm afraid of meat burning on the bottom.

Are you making enough sauce/gravy for an entire army? lol

That was amazing. Thank you for the tips on making a real Italian gravy

13:17 I must say that looks pretty incredible. But do you have Danish? I gotta pick up some Danish for Belle...

Just don't put too many onions inna swauce.

Hey we are neighbors ,,,I live In Wear Peabody ,,,and my daughter in Law is a school Teacher in North Reading

Why not use FRESH GARLIC AND BASIL ita onvious your region of Italy isnt anything close to my Italian Immigrant parent. What italian doesnt use fresh ingredients from their garden?? No meat in a sunday "SAUCE" where in italy are you from. ?? Not bas h ing uou but its so different to what i grew up with ???

I'm italian and been cooking sugo and balls for YEARS. You're the most authentic. Will you marry me?

DING DING DING DING , SCRAPE SCRAPE SCRAPE, DING DING DING DING, SCRAPE SCRAPE SCRAPE

I’d say the first step is to not call it fucking gravy.

That baking sodera is gonna eat thee ass-end outta ur gravy

It's called "the red led". It should sit in your stomach like concrete it's so thick! Whrseah ur veal,pork,sausage, braciole and meatz-a-ball?

Nice recipe, gave you a like.

A 7:07 my mom opened both ends of the paste cans and pushed it through and then pulled out the lid.

Happy birthday, hope life is treating you well. Lovely to meet you.

I can almost taste it.more people should enjoy a good bowl of soup.

Hi there, I’m a new fan and just going to check out your minestrone recipe .

Chicken soup wonderful stuff. I love chicken soup.hi

Happy birthday Ma! God Bless!

Wat is that thing next to sink??¿

Excellent teaching of cooking ❤ good creed

Thank you for sharing the instructions ❤

I was taught that the less you work the meat the more tender the meatball? I don’t know if the recipe is different and then the preparation is different? When I first started cooking I found that the meat was dense and maybe even dry because of me overworking the meat. This goes for meatballs, hamburgers, Salisbury steaks, and meatloaf. Pretty much anything that you are using ground/minced meat. I also use the three types of ground meat for my meatballs (ground beef, pork, and veal).

Kenny, your accent belongs!

My Aunt taught me to add the paste in the oil when I first was married. She wasn’t even Italian,although she was married to my Uncle Romeo. I’m thinking my grandma showed her! Never knew the baking soda trick either. Thanks

Enjoyed yr video. I usually make 2 cans of tomatoes. How much baking soda would you suggest ? Thanks n merry Christmas

I dig that old revere ware pan... gotta hav a heavy bottom pan.

Same here; watched, listened, learned; My Gram , From Calabria; made them will all beef, , "day old" hard crusty Italian bread, soaked in water; eggs, onions, parsley s&p,garlic ,breadcrumbs , grated pecorino, etc; LOTS of bread, I only realized later in life, was a way to make them "go further" when feeding a family. ( Calabria and even during the depression in NJersey, times were tough; ) The bread does make it taste superb,; Fried some meatballs( cast iron skillet) made others in the sauce.

Wooden spoon and never burn the garlic and onion. Once you burn the onion and garlic it will make the Gravy taste terrible. Throw away and start again if they burn…

Happy Birthday 🎅🍷🇮🇹

These muscles marinara are to die for!! 😋

My wife is full Italian Always peels the eggplants when making eggplant parmesan yours is done the same way except for the cheese blend We went to an authentic Italian Restaurants and ordered the eggplant parmesan it was not peeled the skin was like rubber She said to me now you know why I peel it You know how to make it right and perfectly in you're words NICE She died 3 years ago was wanting eggplant parm so bad your making it brought back all the memories I followed your directions it was perfect just like she made it THANK YOU

Happy Happy Birthday Mom

Late to the party; new subscriber...question: No oregano?

My great grandparents were from Bari, Italy my grandmother would never use paste! She used meat to flavor her sauce and said the thick paste never helped to cook the meats this way you have to cook your sauce for hours, if you don't put paste you don't cook your sauce for hours!