Italian gravy (tomato pasta sauce that is at least 20% pork fat) and leftover large elbow macaroni. Bread with homemade butter.
Traditionally I’d use pork neck bones to make the gravy but I live in an area with no Italians so they are hard to find so instead I use country pork ribs. And instead of cooking for six hours hours I can large batches of it using a cold pack method that allows me to be done in three hours. But this is my last jar. I’ll have to restock at some point.
Cost is about $2 per person. If you find the ribs on sale and get a BOGO or better on canned tomato products it can be even less.
Then you should feel at home, because this gravy business is strictly an American thing, which haven’t really anything to do with Italy.
that sounds so poetic that i almost believe you
wait… is this is about the sauce?