Monday, July 20, 2009

SERIOUS MEAT SAUCE FROM FOOD MAYHEM

    So thanks to Facebook many of you know that today is my birthday! Mike is making me a special simple meat sauce tonight. What a sweetie! So it was funny when I checked out this great blog called Food Mayhem and Lon had just posted this SI-SI-SICK ragu with awesome photos to match.Check out the recipe for Lon's Ragu. 
    Its such a Morta Di Fame post and such a great blog that I had to spread the word. One thing she mentioned is the sauce vs. gravy debate! I have been raised only to call it sauce while gravy is that thick delicious brown stuff for mashed potatoes. What do you think?

4 comments:

Jessica@FoodMayhem said...

Happy Birthday! We're honored to be mentioned on Morta Di Fame!

Rocco Galatioto said...

We have to make some old fashion "stufatu" or "stufato" di carnevale. The traditional Sicilian ragu with fresh bacon, chuck, sausage, braciole, potatoes, with of course cinnamom sticks and cloves all in a sauce made from sun dried tomato paste or "strattu." It's a brownish red. Put on the real big rigatoni also called mille righe it's as heavenly ae it gets in a winter day or evening. Heavenly!

Morta Di Fame said...

Yes, isn't that what you make for easter?

adozeneggs said...

Happy Birthday!
I'm with you on the gravy.
Rocco's stufato di carnevale sounds like it would be awesome on those cold nights in VT.
You'll have to get him to share the recipe.