By Marc Bona
Being 100 percent Italian, I was raised on traditional dishes. I took in the rich aromas of garlic and cheeses that wafted throughout the house, tore off bits of fresh Italian bread as I stole through the kitchen, and appreciated sauces that took all day to simmer.
With it came occasional cooking lessons. A little salt here, more oil there, stir occasionally, watch the pasta. And never, ever, overdo sugar in the gravy. Yes, we called it gravy, not sauce. A pinch of sugar, I was told, was used in the old country only to weed out the sourness of a bad tomato.
Source: http://www.cleveland.com/
