Il 06/09/2011 21:22, Dimitri ha scritto:

> I was watching Lidia the other day & I have a tendency to agree with her.
>
> If the meat in the sauce is served separately then it's gravy.
> If the meat is an integral part of the sauce and is not separated out or
> served separately then it's sauce.
>
> Thoughts

Much of that is true but only if one makes some distinction:
First: nowadays in Italy, gravy is common only in restaurants and in a
few households.
Second: in central and southern Italy people cooks meat in tomato sauce
and then eparates the two things. The tomato sauce is called "ragu'" (or
"rrau'") and is used to dress pasta, while the meat is served as a
second course retaining some of the auce.
Then, I know I still haven't perfectly understood what gravy means
overseas. Isn't gravy a sauce composed *mainly* of sauces released by
the meat while cooking, thickened or not in the way you prefer?
--
Vilco
And the Family Stone
Caschi come il cacio sui maccheroni, cerchiamo giusto gente come te.