Sunday gravy

Lynnda Cloutier


Sunday gravy, tomato sauce for pasta, is an Italian family tradition. Not only good on Sunday, but any day of the week.From an old maGazine

pinch tips: Perfect Pasta Every Time




4 tablespoons vegetable oil
one large onion, diced
2 tablespoons chopped fresh basil, divided
five garlic cloves, crushed
1 tablespoon chopped fresh oregano
three cans plum tomatoes, 28 ounces each
three cans crushed tomatoes, 28 ounces each
3 1/2 cups water
6 teaspoon sugar
1 teaspoon salt
1 pound sweet italian sausage links
1 pound uncooked meatballs

Directions Step-By-Step

heat oil in a large stock pot for 30 seconds. Add onion and sauté for three minutes. Add 1 tablespoon basil, garlic, and oregano. Sauté for one minute
Add tomatoes, water, sugar, and salt. Bring sauce to a boil, reduce heat to a simmer and add sausage and meatballs.
Simmer for 3 to 4 hours, stirring occasionally to make sure nothing sticks to the pot. Remove meats to a platter. Stir in remaining basil. Taste and add salt if needed. Serve over pasta, adding meats and topping with Parmesan if desired. Serves eight

About this Recipe

Course/Dish: Pasta
Regional Style: Italian