If you grew up in an Italian household like me, chances are your family has strong opinions about the age-old debate: Is it “sauce” or “gravy”? My mom’s side of the family is proudly Team Gravy, while my dad’s insists it’s sauce, because “gravy” is for roast beef.
No matter who you side with, one thing is never up for debate: My mom’s gravy always hits the spot. I’ll admit I’m a tad biased, but I learned from one of the best cooks on the face of the planet—my Italian mom, who learned from my grandma, who learned from my great grandma Santucci—straight from Sassinoro in the Province of Benevento, Italy.
My Italian Mom’s Pasta Sauce or “Gravy”
I’m not exaggerating when I say my mom’s gravy (or pasta sauce) is so darn delicious—and the aroma truly speaks for itself. To paint the picture: Growing up, and still to this day, my neighbors always knew which morning was gravy day because the aroma of fresh tomatoes, garlic, and basil simmering on the stove wafted out of our windows and into our cozy little neighborhood. Let’s just say passersby would hover.
Even now, my clothes never fail to smell like my mom’s gravy whenever I leave my childhood home—and I’m totally not mad about it.
The Secret Ingredient
One of the best parts about Mom’s gravy? It’s pretty simple to prepare once you get familiar with it. The recipe calls for just five ingredients—whole tomatoes, diced onion and garlic, fresh basil, and extra-virgin olive oil—plus salt and pepper to taste.
The real family secret, though, is using the same wooden spoon for gravy-making each Sunday. (I could honestly pick my mom’s worn-down spoon out of a lineup of dozens!)
My mom was taught the wooden spoon adds flavor to the sauce—pot after pot seasons the wood and gives back “a little Italian love to each batch.” Her sauce always comes out one way, and my grandma’s came out a little bit different—even though everyone in the family makes it the same way. Maybe it’s the spoon!
That said, this wooden spoon is not only seasoned with many years of gravy stirring; it’s symbolic of my mom—my best friend—and carrying on one of our family’s most beloved traditions. There’s something so heartwarming about passing down a family recipe and wooden spoon; even when the elder generations are no longer with us, their roots and labors of love live on.
How To Make Mom’s Pasta “Gravy” Recipe
Ingredients:
4 cans whole San Marzano tomatoes1 whole yellow onion, diced4 generous tablespoons garlic, diced1 generous handful fresh basilExtra-virgin olive oil, enough to generously cover bottom of potSalt and pepper, to taste
Instructions:
Cover the bottom of a large pot with EVOO.Add diced onions. When they start to brown, add chopped garlic.Put tomatoes in the blender, then through a food mill to get rid of seeds and blend thoroughly. To save time, use a can of tomato puree—tomatoes already pureed and strained to remove the seeds and skin. Just don’t tell my mom!Add tomatoes to a large pot and bring to a boil. Stir frequently so the tomatoes do not burn.Boil gently covered for about 5 minutes, then reduce to a simmer.Add basil and simmer for 1 hour.Be sure to stir with your wooden spoon every 15 minutes so the gravy does not burn.
Dining and Cooking