Best Gravy Aka Red Sauce Recipes

Spaghetti Sauce (Aka: Red Gravy) image

Provided by Kamiller

Categories Vegetable

Time 4h20m

Yield 1 large pot, 8-10 serving(s)

Number Of Ingredients 11

5 (28 ounce) cans crushed tomatoes (I use Furmano brand)
2 quarts water
1 -2 lb fresh sweet Italian sausage (hot sausage may be used too, depending on taste preference)
1 -2 lb fresh pork neck bones
1 tablespoon fresh minced garlic
1 tablespoon olive oil
salt & pepper
2 -3 teaspoons garlic powder
2 -3 teaspoons parsley flakes
2 -3 teaspoons crushed basil
2 -3 teaspoons dried oregano

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.

Italian Red Sauce aka Red Gravy or spaghetti sauce image

Provided by P3350

Categories Sauces

Time 6h35m

Yield 20-30 serving(s)

Number Of Ingredients 6

5 cans Cento Italian tomatoes (imported from Italy. They can be found in many grocery stores.)
6 cloves garlic
2 teaspoons good virgin olive oil
1/2 lb prosciutto ham, cut in small cubes
5 teaspoons fresh basil
1 teaspoon crushed red pepper flakes

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.

Nutrition Facts : Calories 5.7, Fat 0.5, SaturatedFat 0.1, Sodium 0.2, Carbohydrate 0.3, Fiber 0.1, Protein 0.1

GRAVY AKA RED SAUCE image

Provided by Lora DiGs

Time 2h30m

Number Of Ingredients 7

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)

Steps:

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 :)

MEATBALLS FOR GRAVY AKA RED SAUCE image

Provided by Lora DiGs @ansky714

Categories Beef

Number Of Ingredients 8

1 1/2-2 pound(s) chopped turkey (u can use chpd meat)
1 cup(s) breadcrumbs, flavored (i do not use plain)
3/4 cup(s) parmesan cheese
2 - eggs, beaten
2 clove(s) garlic, chopped (or minced ur choice)
1 tablespoon(s) parsley, fresh n chopped
1/4 teaspoon(s) blk. pepper
1/2 teaspoon(s) salt

Steps:

IN A LARGE BOWL COMBINE CHPD.TURKEY, EGGS, BREADCRUMBS, PARMESAN CHEESE, GARLIC, CHPD. PARSLEY, S & P.
WITH UR HANDS MIX JUST TILL COMBINED...DO NOT OVERMIX THIS WILL MAKE UR MEATBALLS TOUGH. FORM MEATBALLS A LITTLE SMALLER THAN A SPALDING BALL (I LIKE THEM HUGE) ;)
PREHEAT OVEN TO 400 N PLACE MEATBALLS ON BAKING PAN 1/2 INCH APART. AFTER 7-10 MIN FLIP MEATBALLS N COOK FOR ADDL. 5 MIN. THEN.....ENJOY :) (AT THIS POINT I ADD TO GRAVY AKA RED SAUCE)