Italian red sauce in the oven

[Mosca]

I do my red sauce (gravy) on the stovetop, but today I did it in the oven instead, an hour at 260° and then bumped to 325° for 3 more. (Reasons.)

Huh. It’s different. Darker and deeper. Not better, just different. It’s still really delicious. When I do it on the stovetop, it’s brighter. "New world". Like Mom’s. In the oven, it’s richer. "Old world". Like Nonna’s.

I honestly didn’t expect that. Thinking about it, I can understand why, a little bit. It’s like the difference between beef soup and pot roast, for comparison.

Just sayin’. Worth remarking on, to a bunch of people who like to cook.

[hoovarmin]

Please tell us what you will do with this rich, dark, deep flavor wave?

[Mosca]

I’m thinking, dine!

[Jim White]

Some pictures would be awesome, if you have them.

[Mosca]

Some pictures would be awesome, if you have them.

Sure. Not much to see, I wish you could smell it!

[Jim White]

Oh my!

[Skip]

I wish I could smell it too! It looks delicious.

[radiodome21]

Interesting. We made gravy today as well. We had some leftover meatballs we needed to eat. We always do it on the stovetop. Now I’m thinking about using the oven Or even the pellet smoker.