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.
Italian gravy here or just calling it gravy is tomato sauce and its funny because I was taught gravy is well, like drippings and flour, what you’d put on biscuits. But not British biscuits, southern American biscuits.
It was wild when my mother’s husband’s sister said “oh you can gravy!” And we’re like “no we don’t???” And she pointed at the sauce and said we do and then we learned people here call tomato sauce gravy. And I’ve lived here forever. Wild.