Originally Posted by JoeV
I made sauce yesterday (cooked 7 hours) so we had s'ketti's for supper.
Oh man that looks awesome!
I'm getting ready to give a sunday gravy a go for the first time. Currently for the meat I'm making meatballs from my venison sausage, and I'm going to use hot Italian sausages, and I'm thinking maybe a rack of baby back ribs too. Got any tips you wanna share?