Main Dishes, Pasta & Risottos, Recipes

My To Go Gravy: Beef Bolognese

I love, love LOVE pasta. If I’m really lazy, I eat it “plain” with some olive oil, garlic, salt and maybe some Parmesan cheese. But otherwise I’m a sauce kind of gal. Pesto works great or gravy. But I don’t like plain old tomato sauce. It has to have something to jazz it up a bit. And jazzed up sauce takes time, so like most things I cook in bulk. Gravy is super easy to freeze and defrost, so generally around this time of year, before it gets too cold, I make a few giant pots of Bolognese. This year I made a veggie version, but my real go to is a nice meaty sauce. If I can get it, I add ground pork and veal, but otherwise plain old ground beef works just fine.

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Preserving, Recipes, Sauces & Chutneys

It’s Called Gravy

I lived in Philly for 6 years–four years in North Philly for college and 2 years in South Philly. South Philly is probably one of the only other places in the world I would leave Brooklyn for. The row houses are super cute and the value is unbelievable. The only downside really is there’s no transit (anywhere) as good as NY and I’d worry we’d need a car again. Living in South Philly, a block away from Pats and Genos (GENOS!) and a few blocks from the Italian Market, I learned a lot. I experienced my first Spice store and saw how much fresh ground spices made a difference, I ate fresh produce, waited for hours to get cheese at Claudios during the holidays, but most importantly learned how to eat pasta–with gravy.

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