Couple of important things I'm teaching my neighbors here in Virginia:
*It's Gravy...not sauce. Marinara is sauce. What I make on Sunday is gravy. Why?
Why do you THINK?
*The secret is simple. Lot's of fresh garlic, basil, and olive oil. And pork. The secret to really great gravy is pork. How much pork?
...Just a little more.
*Meatballs are fried, then added to the gravy just before serving. Otherwise you have a 2 inch thick layer of grease on your gravy
*It's M-A-C-A-R-O-N-I not pasta.
*The longer it simmers, the better
*Make about half again as much as you really need, because people will be dipping bread in it and "Just having a taste" until dinner is served and you'd be surprised how much tasting goes on.
*Wine. It goes in the gravy, and in the cook
*Sugar is for coffee. Time makes your gravy sweet
*Season it when you start and season it again in about 8 hours
*You don't break or cut macaroni...you learn to twirl it in a big spoon.
Mangia!
