What do you put on your pasta?
What do you put on your meat?
What do you put on your meat?
sauce on the pasta
nothing on the meat, but if i did, it would be gravy.
nothing on the meat, but if i did, it would be gravy.
Sauce on pasta (as any Italian would tell you), gravy on meat.
Sauce is boss.
Ummm...I beg to differ, everyone in my family calls it gravy. Sauce is that Ragu sh*t that comes in a jar. Gravy you make with your own two hands and the sweat of your brow.....cooked all day......with every possible meat imaginable (except headcheese) and sixty tons of pasta and bread.
Brown, turkey, chicken, and pork, however, are also gravy so it does get a bit confusing to the uninitiated.
Brown, turkey, chicken, and pork, however, are also gravy so it does get a bit confusing to the uninitiated.
I love a good sauce.
Gravy is necessary only when the meat is not of the highest quality.
Gravy is necessary only when the meat is not of the highest quality.
Although depending on the dish, sometimes it is sauce on the meat....
Bernaise, hollandaise, au jus....all sauces. Dill cream sauce on salmon.....hmmmm.....interesting debate you've opened up here....
Bernaise, hollandaise, au jus....all sauces. Dill cream sauce on salmon.....hmmmm.....interesting debate you've opened up here....
A little water and it makes its own gravy. :MMMmmmgood:
Why Cappy, are you feeling saucy today?
sauce on the pasta, and gravy on the meat.
All my friends who grew up in an Italian family call the red stuff you put on your pasta, gravy
I just know, gravy or sauce, both are goooooooooooood
All my friends who grew up in an Italian family call the red stuff you put on your pasta, gravy
I just know, gravy or sauce, both are goooooooooooood
backup at last! Thanks buddy!
blazin' my own trail again...
cheese on pasta
gravy on potatoes
a-1 or horseradish on meat
cheese on pasta
gravy on potatoes
a-1 or horseradish on meat
A1 Rules. Ever have it on fat steak fries?
gravy is what you make from meat drippings - and a good "pasta sauce" is cooked using a piece of pork - so in our house we use gravy on both - Meat (turkey/pork/beef) and pasta/ravioli
and genie - a ONE for the bread - usually a ton of brick oven bread
I also will go with the consensus here, Sauce for the pasta, gravy for the meat