Spaghetti Sauce Aka Red Gravy Recipes

HOMEMADE ITALIAN RED GRAVY

Steps:

• Cook meatballs in 2 tbsp olive oil, set them aside, keep leftover oil.
• Add remaining olive oil to left over oil from meatballs.
• Sautee onion for 5 minutes on medium heat.
• Add pork and veal neck bones, continue cooking for 3 minutes.
• Add garlic and continue cooking for 2 minutes.
• Stir in cans of tomatoes one at a time, wine, herbs, salt and pepper.
• Cook on medium-high until the sauce boils, then reduce heat to medium-low and simmer for 2 hours, stirring frequently.
• Add cheese and meatballs and continue simmering for another 2 hours, stirring frequently.
• Remove and discard neck bones and bay leaves.
• Adjust seasoning to taste.

CONFORTI FAMILY RED GRAVY (SPAGHETTI SAUCE)

Steps:

• 1. This is a double batch. The single batch always gives me enough sauce for 2 dinners, so I double it and freeze the extra.
• 2. Use a large stock pot. (I've used a 6 qt. crock pot and without the meat added, it filled it right to the top!)
• 3. If adding meat, fry the sausage or meatballs until nice & browned. De-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.
• 4. Add all the ingredients into the pot with the seasonings being added as below.
• 5. ** 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); - then the snow falls on the grass (parmesan cheese); - then you see some frost on the snow (this is the sugar) Then, of course, you mix it all in. :)
• 6. Cook at a low boil for 8-10 hours. I replace the pot lid with a flat slotted pan (like a pizza pan) to allow moisture to escape. The sauce needs to cook down a bit and thicken.
• 7. ** Note: You can cook this recipe all day on LOW in a 6-quart or larger crock pot.

BASIC RED GRAVY (MARINARA)

Steps:

• 1. Heat the bacon grease or olive oil in a Dutch oven, over medium heat and add chopped onions, green onions, and bell pepper and saute on low until onions are transparent but don't let them brown.
• 2. Add tomato paste, tomato sauce, diced tomatoes, and minced garlic; cook down for about 5 minutes stirring constantly to prevent scorching.
• 3. Add wine and beef stock, oregano, basil, granulated garlic & onion, bay leaves, sugar and salt & pepper to taste.
• 4. Simmer stock for about 30-45 minutes, adding more beef stock as needed to keep sauce fairly thin. Cover with a splatter screen or off-set the lid so steam can escape without splattering sauce all over the kitchen; cook for 2-3 hours or until desired thickness is reached. Taste for seasoning and adjust as needed. Serve over pasta or add your favorite meat to red gravy. Buono Appetito!
• 5. *Options: ,I don't use carrots but if you like them add 2 finely chopped carrots to the onions and bell pepper if desired - it adds to the sweetness. If you like just a little heat in your red sauce then add crushed red pepper flakes to taste when adding tomato paste & sauce.

ITALIAN RED SAUCE AKA RED GRAVY OR SPAGHETTI SAUCE

Steps:

• Place olive oil in a large soup pot.
• Add garlic and simmer about one minute, do not let it brown.
• Put tomatoes in blender and blend briefly to smooth out the tomatoes.
• Then add to garlic.
• Cut Italian ham in chunks.
• When I order this from the Deli, I have them cut it in 1/2 lb slab.
• Add basil and crushed red pepper flakes.
• Let simmer about 6 hours.
• I always check the richness of the sauce by putting a spoonful in a clean bowl, let it sit for about 5 minutes and if water is seperating from the sauce, continue to simmer.

SOPRANO'S SUNDAY GRAVY (SPAGHETTI SAUCE)

Steps:

• To make the sauce, heat the oil in a large heavy pot over medium heat.
• Pat the pork dry and put the pieces in the pot.
• Cook turning occasionally, for about 15 minutes or until nicely browned on all sides.
• Transfer pork to a plate.
• Brown the veal in the same way and add it to the plate.
• Place the sausages in the pot and brown on all sides.
• Set the sausages aside with the pork.
• Drain off most of the fat from the pot.
• Add the garlic and cook for about 2 minutes or until golden.
• Remove and discard the garlic.
• Stir in the tomato paste and cook for 1 minute.
• With a food mill (I use a Braun hand blender) puree the tomatoes, with their juice into the pot.
• Or for a chunkier sauce, just chop up the tomatoes and add them.
• Add the water; and salt and pepper to taste.
• Add the pork, veal, sausages, and basil and bring the sauce to a simmer.
• Partially cover the pot and cook over low heat, stirring occasionally, for 2 hours.
• If the sauce becomes too thick, add a little more water.
• Meanwhile, make the meatballs: Combine all the ingredients except the oil in a large bowl.
• Mix together thoroughly.
• Rinse your hands with cool water and lightly shape the mixture into 2 inch balls.
• Heat the oil in a large heavy skillet.
• Add the meatballs and brown them well on all sides.
• They will finish cooking in the sauce.
• Transfer the meatballs to a plate.
• After the sauce has cooked for its two hours, add the meatballs and cook for 30 minutes or until the sauce is thick and the meats are very tender.
• To serve, remove the meats from the sauce and set aside.
• Toss the cooked pasta with the sauce.
• Sprinkle with cheese.
• Serve the meats as a second course, or reserve them for another day.

AUTHENTIC HOMEMADE ITALIAN GRAVY (SPAGHETTI SAUCE)

Steps:

• Heat olive oil in a dutch oven or pot (large enough to contain all sauce ingredients) over medium heat. When hot but not smoking, add onion and garlic and saute until onion is translucent and garlic is fragrant. Be sure to stir every couple minutes so the garlic doesn't burn. If you want to leave the garlic in the sauce, you may do so, but if not, now is the time to remove garlic from the pot. I personally leave it in because my family loves garlic. If you choose to remove it, there will only be a very subtle garlic flavor present in the sauce.
• Add ground beef to pot with onion and olive oil. Fry, breaking up until small pieces are all that's left. Drain if excess oil is present; I recommend using lean ground beef for health reasons and draining.
• Once drained, add both cans of tomatoes, filling with 1.4 can of water afterwards to rinse the remaining sauce out and add to pot. Add chopped or broken up basil leafs if using fresh, or add dried basil at this time. Also add salt and pepper to pot. Stir well, breaking up any large chunks of tomato against the side of the pot.
• Allow pot to come to a simmering boil, and then turn heat down to low. Place lid on the pot, stirring every 5 minutes or so. Allow to simmer for 30-45 minutes. When the proper time has passed, taste the sauce and add more salt and pepper to your liking.
• Once this time has elapsed, your sauce is done and you are ready to use it for whatever you want - baked ziti, lasagna, spaghetti, stuffed peppers, or over polenta. You can also make a meatless version by simply omitting the ground beef, and you may use the sauce for pizza as well! It's a great, flavorful, and very versatile sauce for all occasions. Enjoy!

AUTHENTIC ITALIAN AMERICAN MARINARA SAUCE/ RED GRAVY

Steps:

• Rough chop onion and garlic.
• Heat up a large pan on medium heat.
• Pour in all of olive oil.
• Dump in onion and sauté until soft.
• Add garlic, bay leaf, oregano, salt and pepper.
• Stir all together into a mess and continue to cook, if it seems to hot, turn down the heat, you don't want to burn anything.
• Once everything is well mixed and cooked, turn up the heat for about 1 minute. I tell you to do this as you are about to add the balsamic vinegar to "deglaze" and you will want the pan hot.
• Add balsamic, stir quickly while hot steam rises. the vapors should make you eyes water, and nose run, so be careful to remain hygienic. when vapors stop remove from heat.
• Open all the cans of crushed tomato.
• Stir in one can at a time with wooden spoon or rubber spatula.
• Once all cans are in, stir well again so you don't see any oil on the top of sauce. return to heat. Cook on low heat uncovered, stirring whenever you walk into the kitchen for some other reason. You don't need to stir it every hour, but do it whenever you get around to it. although you do need to stir it from time to time.
• Cook for at least five hours. If you want to do this while you go to work, you can transfer everything to a crock pot, but you must start in a big metal pot. Your choice.
• Serve over your favorite pasta, or use to cook my meatball recipe, which is highly recommended ( look at the reviews). doing my meatballs is particularly easy if you have transferred gravy to a crock pot, but if you do you may need to remove some sauce to fit the balls in the sauce.
• Freeze left over sauce, just pour cooled sauce in zip-lock bags and throw in freezer.

SPAGHETTI SAUCE (AKA: RED GRAVY)

Steps:

• In a large dutch oven or 8 quart pot. briefly cook garlic and olive oil.
• Place fresh sausage and neck bones in pot.
• Add desired amounts of salt and pepper to meats.
• Add enough of the 2 qts. of water to cover meats in the pot, (not all of the water may be used). Cover and cook on low-medium for at least an hour. Do not allow water to boil; this will toughen meats.
• Add the crushed tomatoes to the pot and stir. Begin with 4 cans and add the last can according to desired thickness, remembering that sauce will thicken as it cooks.
• Add spices, again according to taste, and stir. More may be added as sauce cooks.
• Stir frequently and keep on low to medium heat, making sure sauce never boils. Continue to cook for at least 4 hours; sauce may cook longer if desired.
• Homemade or store-prepared meatballs may be added to pot.
• Serve over pasta, raviolis, or as a base to lasagnas and zitis.