I don't watch much TV these days but when I do, it's some cooking show or contest. I always catch just the last part of Cook's Country episode on Italian Sunday gravy. I got curious as to why it's called gravy and not tomato sauce. After a lot of web searching I found one recipe that has pigs feet and immediately forgot why I was searching for it. Of course, with the pigs feet how can I resist so I made a very small quantity combining the Cook's Country version and the recipe from one of Serious Eats readers. This is one delicious tomato sauce and I love the soft gelatinous skin and meat of the pigs feet. One serving with some, okay lots of meat, over a cup of whole grain penne for lunch was so filling I had to skip dinner.