According to Matty Matheson, good gravy should look like mud.
Chef Matty Matheson argues that meat sauce doesn't have to be visually appealing, because a thick consistency prevents it from becoming watery.
Matheson answered common cooking questions on YouTube, and his description of the perfect gravy surprised more than one person. According to him, unlike other dishes, gravy doesn't have to be pretty; that "disgusting" consistency is what ensures it doesn't become watery.
Matheson insists that all meat sauces should have a "mud-like" appearance. The image doesn't quite fit the desired look of a meat sauce, but his observation aligns with what other chefs recommend for pasta sauces: that they be thick.
A sauce that's too thin won't hold the meat together. A thick sauce doesn't run off the pasta as easily and allows you to appreciate the flavors of both the meat and the sauce. It might not be the most visually appealing, but it can be much more enjoyable than a thin, watery sauce.
To thicken it, you can add bulking ingredients like vegetables or cheese, which also add flavor. If you want to change the texture without altering the taste, egg yolks or a roux will do the trick. Flour and cornstarch are obvious choices. To reduce the liquid, you can add pasta water, as the starch absorbs the sauce's liquid, or let it simmer longer.
Matheson was right to say that gravy should have a thick consistency, and there are several ways to achieve this.
