GRAVY AKA RED SAUCE

Lora DiGs

By
@ansky714

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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Comments:

Serves:

ENOUGH FOR 2LBS OF PASTA

Prep:

30 Min

Cook:

2 Hr

Method:

Stove Top

Ingredients

2 can(s)
tomato puree, 24 oz cans (sometimes i use one can of crushed tomatoes n one puree)
1 can(s)
tomato paste
1 large
onion, chopped
2 Tbsp
olive oil
5
fresh 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)
1 pkg
sausage, sweet or spicy (5-6 sausages)
last hour of cooking i add in my meatballs (chopped turkey...recipe already posted)

Directions Step-By-Step

1
HEAT 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.
2
ADD 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.
3
DURING 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.
4
COVER N COOK REMAINN HOUR. LAST HALF HOUR OF COOKN PREPARE PASTA.......ENJOY :)

About this Recipe

Course/Dish: Gravies, Other Sauces
Main Ingredient: Vegetable
Regional Style: Italian