Italian Gravy, Also Known as Spaghetti Sauce with Meat


City Life, Country GardenIn many parts of the country, primarily the Northern states, spaghetti sauce is called “gravy.” There is quite the controversy as to whether “sauce” or “gravy” is the correct definition, but that’s not the point of this post. In the South where I’m from gravy is something we make using bacon drippings, flour, salt, pepper and milk. We serve it over biscuits, usually for breakfast, and it’s delicious. However, today this little southerner would like you to try this recipe for (non-southern, Yankee-inspired, Italian gravy).

First, I must give a shout-out to my Yankee friend, Cat Blanco, owner of The Book Exchange in Marietta, Georgia. I’ve known Cat for several years. She was the first independent bookseller to give In the Garden with Billy shelf-space. From there we have grown to be true friends. She hand-sells my books working hard to support not only me, but other authors throughout the south. She plans fantastic author events, and her bookstore is the heartbeat of the community ... so much so that she is known as The Mayor of Canton Road (where The Book Exchange is located).

Every author should have a friend like Cat Blanco.

It seems only natural that with this enduring friendship we should swap recipes and so when I gave her a jar of my tomato sauce, the recipe can be found here, she used the sauce to create the traditional Italian gravy.

My gravy tastes nothing like hers. She has years of experience, and Italian blood running through her veins. For example: She adds a shredded carrot in the cooking process, because it gives the gravy a bit of sweetness. Feel free to do the same.

Note: this is a slow cooker recipe, which is perfect for Sunday dinner.

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