Clarence
Assistant Cook
I have a great old family ravioli recipe (meatless with chard), but I lost the recipe for the sauce or gravy to put over it. My mother used to make a delicious sauce which didn't overpower the ravioli's, but definitely added to their flavor. She started with a big piece of beef, I believe, in a large pot - added tomatoes, etc and it cooked the better part of a day as I recall. Anyone out there got an idea how one would go about recreating this type of sauce - gravy? I mean, store bought bottled stuff, no matter how well thought of, doesn't come close to what mom made.