Condiments and Sauces
According to SAVEUR contributor Lucretia Bingham, good gravy starts with good meat—but it takes practice, too.
We adapted a recipe in Escoffier's Le Guide culinaire, published in 1903, for this version.
This recipe came from the well known Simili sisters of Bologna.
This sauce is more delicate than the familiar bolognese sauce, and is perfect on pasta.