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Rant: My grandma insisted on boiling the pasta sauce for 3 hours and I finally tried it her way
My Nonna Rosa always said our Sunday gravy needed a full three hours on the stove to 'marry the flavors,' and I thought that was just old-school overkill. I tried making it my way for years, simmering it for just an hour, and it was always a bit thin and sharp. Last week, I gave her method a real shot with the full simmer time, and the difference in my kitchen in Pasadena was unbelievable, the sauce got so rich and deep. Has anyone else had a family cooking rule they resisted that actually worked?
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