
Originally Posted by
fredtgreco

Originally Posted by
Re4mdant
10 hours?
I know, that is not very long, but remember I said
minimum. It will likely wind up cooking about 12-14, unless I decide to let it simmer overnight.
Sauce (often called "gravy" or even just "marinara") is typically better the second time you serve the same pot. After the initial partaking, put the pot in the fridge, heat it up again in a couple days, very tasty.
-----Added 5/29/2009 at 04:47:49 EST----- 
Originally Posted by
LawrenceU
You know, there must be some axiomatic correlation between good sauce in Italian / Sicilian cooking and barbecue. They both take good ingredients, a lot of time, skill, and most of all love in their preparation. Poor facsimiles are attempted in most restaurants and sadly most people do not get to experience the sublime joy of a properly prepared meal.
To be fair. Italian and Sicilian are not really the same thing. We Sicilians allow ourselves to be called "Italian" by our American brethren (but not "EYEtalian"...them are fighting words) because it's taxing to explain the difference constantly.
But for those who care, Sicily is an Island with a unique history and cultural background that provide a separate identity for Sicilians. Yes it's part of Italy proper, but her people are not really the same. The red sauces and fish additives is very Sicilian while the white (alfredo) sauces are more the Northern, mainland variety.
Sicilians, by the way, are also well noted for their family values, creativity, and shall we say, organizational skills...they make offers that cannot be refused.
Northern Italians are a more European, fair complected lot. Nothing wrong with those things...just not the same as Sicilians.
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