Heart of the City by Steenz for February 14, 2011

Heart’s got guts. I’d NEVER say that to a woman holding a knife!

For those of you who have never been to anyplace called “Little Italy”, “gravy” is Italian-American for spaghetti sauce. So what do they call brown gravy? “Brown gravy”, of course.

(I once ate in a restaurant in Virginia that was offering as a special that exotic taste sensation from up North, “spaghetti and meatballs”. That was a long time ago though; I hope they’ve caught up since.)

I wish I had a Mrs. Angelini. Next best thing: the supermarket carries a line of gravies made with local tomatoes.

My M.I.L. is Sicillian, and once a week she makes her own “sauce,gravy whatever” from ’Scratch’ except now for convenience she uses canned tomatos. Once I tasted it, Never went back to Bottled sauce.

Never, ever mess with an Italian and their sauce! Ever!

You talking like that to ME????

You bettah watcha you face!!

Siciliano = Gravy

Napilatano = Sauce

Same delicious tomato concoction, with regional variations.

I only make gravy for my pasta and you always have to have Italian bread to dunk into it!

My Grandmother, Bless her, use to make her own sauce from scratch loved it.

Heart’s been reading too much Andy Capp

I start with a can of crushed tomatoes, but in Winnipeg in February the canned ones are fresher than the fresh ones that spent the last week “ripening” in a truck from Mexico

Heart gets canned sauce, everyone else gets Mrs. Angelini’s.

I’ve never been able to stand the bottled junk. What sort of idiot puts SUGAR (in any form) in tomato/spaghetti sauce? That is just DUMB. Good tomatoes are sweet in and of themselves and need no help.

Heart, she’s holding a knife.