gravy aka red sauce
(3 ratings)
HAVE BEEN MAKN THIS GRAVY ALMOST EVERY SUNDAY FOR THE PAST 30 YEARS. MADE WITH MEATBALLS N SOME KIND A PORK.... OVER ANY KIND OF PASTA. THIS IS WAT MY HUSBAND LOOKS FOWARD TO....N IF I HAD SOME RICOTTA HE WOULD TOP OF DISH WITH A PLOP ONTOP :)
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(3 ratings)
yield
serving(s)
prep time
30 Min
cook time
2 Hr
method
Stove Top
Ingredients For gravy aka red sauce
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2 cantomato puree, 24 oz cans (sometimes i use one can of crushed tomatoes n one puree)
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1 cantomato paste
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1 lgonion, chopped
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2 Tbspolive oil
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5fresh basil leaves, slightly torn (i use frozen basil left over from summer if i dont have fresh....or a chunk of frozen pesto that i make from summer harvest)
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1 pkgsausage, sweet or spicy (5-6 sausages)
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last hour of cooking i add in my meatballs (chopped turkey...recipe already posted)
How To Make gravy aka red sauce
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1HEAT OLIVE OIL IN LARGE POT N BROWN SAUSAGE WEN TURNN SAUSAGE TO BROWN ON OTHER SIDE ADD ONION AT THIS POINT N SAUTE TILL ONIONS START TO BROWN. -
2ADD BOTH CANS OF TOMATO PUREE N PUT 1/4 CUP OF COLD WATER IN EACH CAN N POUR IN POT ALONG WITH PUREE. TOMATO PASTE GOES IN NEXT N STIR TOGETHER. ADD TORN BASIL LEAVES N SALT N PEPPER. BRING TO A BOIL THEN COVER POT N REDUCE TO A SIMMER, STIR EVERY 20 MIN FOR AN HOUR.
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3DURING LAST HOUR OF COOKN I ADD MY MEATBALLS (ALREADY COOKED OR U CAN ADD MEATBALLS RAW TO COOK IN GRAVY...UR CHOICE) STIR VERY GENTLY TO NOT BREAK MEATBALLS.
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4COVER N COOK REMAINN HOUR. LAST HALF HOUR OF COOKN PREPARE PASTA.......ENJOY :)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for GRAVY AKA RED SAUCE:
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