Today I made a full Sunday gravy with polpette di carne
(meatballs), brasciola, and salsiccia (sausage). I hand chopped pomodorini
(little tomatoes), basilica (basil), cipolla (onion), and carote (carrots),
then I cooked low and slow for about 40 minutes before passing the ragu
(gravy), taking out the seeds and skins. After passing, I re-added the meat and
cooked for another hour and a half on low stirring occasionally. The meat was
exceptionally tender, and the meatballs exploded with flavor.
Mom made a great salad today to go with the gravy. It was a simple salad of pomodorini (little tomatoes), trocadero lettuga (butter lettuce), and caciacovallo (a sharp provolone cheese). It was a great representation of the Italian flag; red, white and green.
Today I made a full Sunday gravy with polpette di carne
(meatballs), brasciola, and salsiccia (sausage). I hand chopped pomodorini
(little tomatoes), basilica (basil), cipolla (onion), and carote (carrots),
then I cooked low and slow for about 40 minutes before passing the ragu
(gravy), taking out the seeds and skins. After passing, I re-added the meat and
cooked for another hour and a half on low stirring occasionally. The meat was
exceptionally tender, and the meatballs exploded with flavor. 
Mom made a great salad today to go with the gravy. It was a simple salad of pomodorini (little tomatoes), trocadero lettuga (butter lettuce), and caciacovallo (a sharp provolone cheese). It was a great representation of the Italian flag; red, white and green.