Italian Red Gravy

Italian Red Gravy, also known as Sunday Gravy, cannot be overcooked; the longer it simmers the better the flavor. Use this gravy on spaghetti, lasagna or in any recipe calling for Italian spaghetti sauce.

Variations of Italian Red Gravy

• Marinara Sauce
  A simple, classic sauce made with tomatoes, garlic, onions, olive oil and herbs like basil and oregano.
• Pomodoro Sauce
  Made with fresh tomatoes, garlic and basil, emphasizing the freshness of seasonal ingredients.
• Sunday Gravy (Gravy di Domenica)
  A hearty, slow-cooked sauce often including a variety of meats such as sausage, meatballs, pork and beef, served over pasta.
• Arrabbiata
  Spicy tomato sauce with garlic, red chili flakes, and olive oil, offering a fiery kick.
• Putanesca
  Flavored with olives, capers, anchovies, garlic, and crushed red pepper, giving it a bold, savory taste.
• Amatriciana
  Made with guanciale (cured pork cheek), tomatoes, and Pecorino Romano cheese, originating from Amatrice.
• Vodka Sauce
  Combines tomato sauce with heavy cream and vodka, creating a rich, smooth texture.
• Bolognese (Ragù alla Bolognese)
  A meat-based sauce with ground beef or pork, tomatoes, onions, carrots, celery and a touch of milk or cream, simmered for hours.
• Fra Diavolo
  A spicy, tomato-based sauce often served with seafood.

Italian Red Gravy

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Italian Red Gravy, also known as Sunday Gravy, cannot be overcooked; the longer it simmers the better the flavor. Use this gravy on spaghetti, lasagna or in any recipe calling for Italian spaghetti sauce.

Ingredients

Units USM Scale 1x2x3x

5 large onions, chopped 1/2 cup olive oil 15 cloves garlic, chopped 2 (28 ounce) cans peeled San Marzano tomatoes 6 (6 ounce) cans tomato paste 6 tomato paste cans water 1 green bell pepper, cut into strips or small pieces 4 bay leaves 1 to 2 teaspoons basil 1/2 teaspoon granulated sugar Salt and pepper, to taste 3 (29 ounce) cans tomato sauce 1 pound Italian sausage, out of casings and crumbled 16 to 20 Italian Meatballs

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Instructions

1. In a large, heavy pot, sauté onions in olive oil, adding more olive oil if necessary.
2. When onions are almost clear, add garlic and continue to sauté.
3. Add tomatoes, tomato paste, water, bell pepper and seasonings. Cook over low heat about 3 to 4 hours, stirring occasionally to check that gravy is not sticking to bottom of pot. Lower heat to simmer, if necessary.
4. Add tomato sauce and more water if gravy is too thick. Simmer for 1 hour.
5. Brown sausage and meatballs in a skillet.
6. Drain fat from the meat and add to the gravy. Simmer for at least 1 hour.

Notes

Two pounds ground beef may be used in place of the meatballs.

Cento is a brand that uses certified San Marzano tomatoes.

Photo source: steamboatwillie33 @ Flickr