GRAVY AKA RED SAUCE

GRAVY AKA RED SAUCE image

Provided by Lora DiGs

Time 2h30m

Number Of Ingredients 7

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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 :)