GRAVY AKA RED SAUCE

5
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 :)

Rating:

★★★★★ 3 votes

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)

How to Make GRAVY AKA RED SAUCE

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 :)

Printable Recipe Card

About GRAVY AKA RED SAUCE

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




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