I have really become a fan of pasta with gravy sauce. I wondered though if gravy is a regional thing or how it differs from sauce. So I googled it. What I learned is that the difference has nothing to do with regionality. The difference is in how pasta sauce has been translated into English. Our thought of gravy is making a roux. What I read from About Food is that it there is no difference between sauce and gravy. It actually developed as the Italian immigrants came over to the United States. So the bottom line is there really is not a difference. I would love to hear from those readers who have thoughts on this subject.
- 1 package Spaghetti
- 1 tbsp olive oil
- 1 yellow onion, diced
- handful of mushrooms, sliced
- 3 cloves of garlic, chopped
- 1 package of baby spinach
- 2 tbsp butter
- 2 tbsp flour
- 2 cups of chicken stock
In a pot of salted boiling water, add the pasta and cook until just ready. Since you will add it to gravy, it will cook some more. Drain and set aside. In a separate saute pan, heat the oil on medium heat. Add the onions and cook until soft – about 5 minutes. Add the mushrooms a couple minutes into cooking the onions.
Add the garlic for 1 minute. Next, add in the spinach and cook until fully wilted.
In a separate pan, melt the butter and then add the flour. Mix well and cook for 1 more minute.
The final step for the gravy is to add the stock. Turn the heat up to medium high.
Stir well and cook until the sauce thickens – 6 – 8 minutes. Complete the dish by pouring the pasta into the gravy.
Mix well and serve. Enjoy!