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.
Ingredients
Units
Scale
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
Instructions
- In a large, heavy pot, sauté onions in olive oil, adding more olive oil if necessary.
- When onions are almost clear, add garlic and continue to sauté.
- 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.
- Add tomato sauce and more water if gravy is too thick. Simmer for 1 hour.
- Brown sausage and meatballs in a skillet.
- 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
Find it online: https://simplygreatrecipes.com/italian-red-gravy/