conforti family red gravy (spaghetti sauce)
When I was growing up my mother would open a jar of Ragu when we had spaghetti. Even though I do like Ragu, there is just nothing like homemade! My husband is Italian, and I had never made sauce from scratch. He got me started now, and the house smells phenomenal while it's cooking! This recipe was passed down to my husband from Great-Grandmom Mae Conforti. It’s been a family recipe for generations, way back in Italy.
Blue Ribbon Recipe
Tomato is the star of this homemade red gravy (aka spaghetti sauce). It's a very traditional Italian recipe, slightly different than American versions, that's thick and filled with great flavor. The key to this sauce is letting it cook a long time for the flavors to mingle. The seasonings are simple and classic. This sauce is very versatile and can be used over pasta, in a lasagna, on pizza, or with a calzone. We added Italian sausage and that, along with the mushrooms, add heartiness and texture. If you want a little heat, use spicy sausage. This makes a huge pot of tomato sauce.
Ingredients
- SAUCE BASE
- 2 cans tomato puree (28 oz each)
- 2 cans crushed tomatoes (28 oz each)
- 1 can tomato paste (6 oz)
- 1-2 cup sliced mushrooms (or use canned)
- 1 - vidalia onion, chopped
- 1/2 - green bell pepper, chopped (sometimes i substitute roasted red peppers)
- 4-5 cloves garlic, minced (adjust to suit your taste)
- SEASONINGS - ** SEE DIRECTIONS
- 2 tablespoons oregano
- 2 tablespoons basil
- 1 tablespoon parsley
- 1/8 cup Parmesan cheese
- 4 tablespoons sugar
- - red wine, (or marsala wine)
- 1 pound sweet Italian sausage, sliced & cooked (optional)
- 24 small meatballs, cooked (optional) frozen, or make your own
- CAN OMIT MEATS FOR A VEGETARIAN SAUCE
How To Make conforti family red gravy (spaghetti sauce)
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Step 1This is a double batch. The single batch always gives me enough sauce for 2 dinners, so I double it and freeze the extra. Use a large stockpot. (I've used a 6 qt. Crock Pot and without the meat added it filled it right to the top!) -
Step 2If adding meat, fry the sausage or meatballs until nice and browned.
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Step 3De-glaze the pan with a little wine to get all those browned bits. If NOT adding the meat, just add a little wine to the sauce.
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Step 4Add the tomatoes, onions, bell pepper, and garlic.
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Step 5Add the mushrooms into the pot with the seasonings being added as below.
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Step 6** For the seasonings, My husband's grandmother taught him to add the seasonings in this order as a boy. I thought it was cute. First, you see the grass grow (this is the oregano, basil, parsley);
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Step 7Then the snow falls on the grass (Parmesan cheese);
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Step 8Then you see some frost on the snow (this is the sugar);
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Step 9Then, of course, you mix it all in. :)
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Step 10Cook at a low heat for 8-10 hours. I replace the pot lid with a flat slotted pan (like a pizza pan) to allow moisture to escape.
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Step 11The sauce needs to cook down a bit and thicken. Note: You can cook this recipe all day on LOW in a 6-quart or larger Crock Pot.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
