Renee's Gravy and Meatballs

I just watched Renee making Sunday Dinner. All authentic, yes, but that maddening word – gravy – ugh!!!! My parents arrived from Canicatti, Sicily, in 1907. I am the 10th of 11 children, born in 1933. We lived in various parts of NYC, last in the Bronx, and finally, New Jersey. This “gravy” term was most despised by all of us “TRUE” New York Italians!!! Also, we never had anything remotely resembling a jalapeno, now any red pepper in the SAUCE/SALSA/SUGO! My grandmother actually was sent to a cooking school in Palermo by the ‘baron’s wife, so my Sicilian culinary roots are impeccable!

I agree with Connie. My parents came here from Italy and settled in South Philly and we were surrounded by other newly arrived Italian relatives. None of them called it ‘gravy”, ever. I remember the first time I heard someone call it “gravy” (as an adult). . . I thought they must be confused. Anyway, Maryann diplomatically tried to correct her. But I guess it’s what Renee grew up hearing. Her meatball recipe is authentic and I loved her reaction to tasting one . . . I’m the same. I can tell Renee is a fabulous cook and a treasure for her family.

“Red gravy” for “tomato sauce” is usually a southern thing. I’m from New Jersey, and I didn’t encounter it until we moved to southeast Louisiana.

It is called gravy inthe Massachusetts, and other surrounding areas. As long as the ‘gravy’ is delicious, call it either gravy or sauce. I make it with pork spare ribs instead of lamb. Loved the video, fun!

No “Ugh’s” here re sauce vs gravy. Half my family called it gravy and half called it sauce but the main thing is/was, the gravy side made it with much more meat, aka GRAVY. The Sicilian side made it more pommarola. So look at it this way and stop snooting up your noses: ragù is meat sauce, translated it’s gravy. Just eat it for goodness sake!

No “Ugh’s” here re sauce vs gravy. Half my family called it gravy and half called it sauce but the main thing is/was, the gravy side made it with much more meat, aka GRAVY. The Sicilian side made it more pommarola. So look at it this way and stop snooting up your noses: ragù is meat sauce, translated it’s gravy. Just eat it for goodness sake! Grown in NY, living in South Philly. Louisiana has nothing to do with it

No “Ugh’s” here re sauce vs gravy. Half my family called it gravy and half called it sauce but the main thing is/was, the gravy side made it with much more meat, aka GRAVY. The Sicilian side made it more pommarola. So look at it this way and stop snooting up your noses: ragù is meat sauce, translated it’s gravy. Just eat it for goodness sake! Grown in NY, living in South Philly. Louisiana has nothing to do with it

Red gravy is the term used exclusively in south east Louisiana. Ive never heard it elsewhere but here. However it is truly delicious

Made these oval meatballs after watching video. They are amazing!!! I used tomato purée from glass bottles, made in Italy, added good red wine to it, fried onion, garlic, fresh herbs… This tomato “gravy” is fantastic!

I really enjoyed watching the episode with Renee. Who cares what people call that wonderful concoction. However, I seemed to remember parsley was added. In fact, I think Renee or Mary Anne asked twice if the parsley was in. Am I mistaken?