There’s a useful article by Pat Bruno in today’s Sun Times on making a porky red sauce for your Sunday pasta. Though he refers to sauce as gravy. Since most Chicagoans reserve their gravy for their Italian beef sandwiches, we’ll keep calling it sauce here at Hungry. Also, Pat must live far away from Lake St., because he says he has a hard time finding pork neck bones for the sauce. We called and identified a couple of sources for you, if you want to keep it autentico:
or
Peoria Packing at 1307-09 W. Lake Street
Check out the cookware we use all the time.
Show the love, wear hungry gear.
Andrew
Actually, my mom’s family, who lived in Little Italy until the ’60s, refers to spaghetti sauce as “gravy.” There’s a rule to it, as far as when it’s gravy and when it’s sauce, but I don’t think it’s ever been articulated to me.
T Comp
Tried his recipe and purposely used the spare ribs, cut into 2 inch pieces instead of neck bones. Only other changes were using a 1 pound cut up link in place of bulk type sausage and taking an immersion blender to the sauce at the end. Damn good gravy with the rib chunks approaching osso buco type goodness. A welcome addition to the lineup of our house red sauces er gravies.
Please Leave a Comment!