gravy aka red sauce
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 :)
prep time
30 Min
cook time
2 Hr
method
Stove Top
yield
ENOUGH FOR 2LBS OF PASTA
Ingredients
- 2 cans tomato puree, 24 oz cans (sometimes i use one can of crushed tomatoes n one puree)
- 1 can tomato paste
- 1 large onion, chopped
- 2 tablespoons 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 package sausage, sweet or spicy (5-6 sausages)
- - last hour of cooking i add in my meatballs (chopped turkey...recipe already posted)
How To Make gravy aka red sauce
-
Step 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. -
Step 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.
-
Step 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.
-
Step 4COVER N COOK REMAINN HOUR. LAST HALF HOUR OF COOKN PREPARE PASTA.......ENJOY :)
- 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!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes