Emprimir
Correo Electrónico
 |
 |
 |
 |
| prev | 1 of 4 | next |  Add a photo | |
A little history goes a long way. Some Regions in Italy called Tomato topping "Sauce" and some called it "Gravy"... no right or wrong here... just depends where your from ... but here is some interesting facts that will help answer those debates.
| Tags: |
Ingredientes
Direcciones
- See link below for Pasta toppings and recipes
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 134g | |
| Calories 24 | |
| Calories from Fat 2 | 8% |
| Total Fat 0.27g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 319mg | 9% |
| Total Carbs 5.28g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 3.54g | 2% |
| Protein 1.19g | 2% |
Evaluaciones
26 de Febrero de 2011
This is always an argument in my family. My grandparents called it gravy, but gravy is usually the brown variety. Often in Italy it is one that has been cooked for hours, vs something made in 20 minutes, which most Italian sauces are. Anyway, my family will always call it gravy!!!Yo he cocinado/probado esta receta
