RECIPE FOR MARINARA SAUCE
Mom's Sunday Gravy Marinara Sauce - serve with pasta sprinkled with parmesan cheese and minced parsley, meatballs, or Bracioli
Provided by Deb Clark
Categories Sauces
Time 2h15m
Number Of Ingredients 14
Steps:
- Begin by dicing the onion and mince the garlic.
- In a large heavy bottom pan over medium heat, sauté the onion and garlic in 2 tablespoons good olive oil.
- When it's lightly browned - about five minutes - add the tomato paste and 3 cups water. Increase the heat to high. Stir together well, bring to a boil then reduce to medium low.
- Simmer for twenty minutes on medium low heat, stirring frequently. This makes a rich base and concentrates the onion/garlic flavors.
- Next add the remaining ingredients; 1 can of crushed tomatoes, the fresh or dried basil, bay leaf, sugar, salt, pepper, chili powder, red wine & garlic powder.
- Continue to cook, stirring occasionally until well blended. Simmer on the stove for 1 1/2 hours. Adjust seasonings to your taste.
Nutrition Facts : Calories 76 kcal, Carbohydrate 8 g, Fat 3 g, Sodium 299 mg, Sugar 6 g, ServingSize 1 serving
SOPRANO'S SUNDAY GRAVY (SPAGHETTI SAUCE)
Badda-bing badda-boom. Its a thing of beauty. This recipe is not a fast one, its an all afternoon dinner; But it is definitely worth it. From The Soprano Family Cookbook
Provided by Lightly Toasted
Categories Sauces
Time 2h15m
Yield 8 cups
Number Of Ingredients 20
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.
Nutrition Facts : Calories 798.5, Fat 39.1, SaturatedFat 12.9, Cholesterol 169.4, Sodium 1276.4, Carbohydrate 63.9, Fiber 6.2, Sugar 11.4, Protein 47.1
GRAVY AKA RED SAUCE
HAVE BEEN MAKN THIS GRAVY ALMOST EVERY SUNDAY FOR THE PAST 30 YEARS. MADE WITH MEATBALLS N SOME KIND A PORK.... OVER ANY KIND OF PASTA. THIS IS WAT MY HUSBAND LOOKS FOWARD TO....N IF I HAD SOME RICOTTA HE WOULD TOP OF DISH WITH A PLOP ONTOP :)
Provided by Lora DiGs
Categories Other Sauces
Time 2h30m
Number Of Ingredients 7
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 :)
SPAGHETTI SAUCE
This is a quick recipe for tomato sauce. I have just given the outline for the sauce, but you can add any kind of vegetables to it. I especially like it with mushrooms and peppers.
Provided by COURTNEYNOONAN
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In a large saucepan heat oil over medium heat. Saute onion, green onion and garlic. When onions are clear, stir in tomatoes, basil, oregano and sugar. Bring to a boil, reduce heat to low, and simmer for 20 minutes.
Nutrition Facts : Calories 81.5 calories, Carbohydrate 11.1 g, Fat 2.6 g, Fiber 3.2 g, Protein 2.3 g, SaturatedFat 0.4 g, Sodium 310.2 mg, Sugar 6.7 g
OLD SCHOOL ITALIAN GRAVY
Rich and delicious, this Old School Italian Gravy is a perfectly crafted sauce that is simmered all day and is great for any Italian dish!
Provided by Amanda
Categories Main Course Side Dish
Time 1h40m
Number Of Ingredients 14
Steps:
- Heat a large stock pot over medium high heat and add in the olive oil. Once the the olive oil begins to shimmer, add in the beef bone and cook till browned on all sides, about 5 minutes.
- Add in the chopped onion and saute for 3-5 minutes, stirring occasionally, until the onions become translucent and start to brown.
- Next, add in the garlic, herbs and tomato paste and cook for an additional 1-2 minutes while stirring.
- Deglaze the pot by pouring in the red wine and scraping the bottom of the pot to remove any bits stuck to it.
- Add in the beef broth as well as all of the tomatoes (whole, crushed and puree) and stir to thoroughly combine. Reduce heat to medium low.
- Continue to simmer the sauce for a minimum of 1 hour, but 4-6 hours is preferred. Make sure to stir the sauce every 30 minutes or so to make sure everything is combined and nothing burns.
- Once the sauce has been cooked down, remove the beef bone and season with salt and pepper, if needed. The sauce can then be used immediately or cooled completely to be frozen or canned. For a smoother texture, use an immersion blender to blend to the desired consistency.
Nutrition Facts : ServingSize 0.5 cups, Calories 39 kcal, Sugar 1 g, Sodium 263 mg, Fat 2 g, SaturatedFat 1 g, Carbohydrate 2 g, Fiber 1 g, Protein 1 g, UnsaturatedFat 2 g
RED SAUCE AND SPAGHETTI
Provided by Food Network
Time 33m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a food processor, puree the tomatoes to a smooth creamy consistency.
- Add olive oil to a large pan over medium heat. Once hot, add the onions and saute until they are soft, and before it actually starts browning a bit, add the garlic. If you'd like to make the sauce spicier, add a pinch red pepper, optional.
- Add the tomatoes and season with salt and pepper.
- Simmer on a medium-low flame for about a half hour. Thrive for balance in the consistency of the sauce, it has to be fluid but it should not look overly wet. A few minutes before taking the sauce off the fire, add half the basil and season with salt and pepper.
- To serve: Cook a nice al dente pasta, dress with red sauce and finish with some freshly grated Parmesan, a couple of leaves of basil and sprinkle with extra-virgin olive oil.
PEASANT SPAGHETTI SAUCE(AKA GRAVY!)
This recipe comes from my italian great grandmother who lived on a pig farm in the old country during ww2. Everything is cooked in one pot.
Provided by joepro
Categories One Dish Meal
Time 4h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- sear neckbones on all sides using olive oil, then set aside.
- saute in olive oil, onion, garlic and basil.
- add the wine and scrape pot with cooking utensil.
- add tomatoes, bouillon, neck bones, sugar.
- add lid, cook on low, stir sauce every 20 minutes.
- with an hr left remove neckbones and add the paste.
- salt as needed. add parmesan to sauce when finished cooking.
- add cooked pasta.
Nutrition Facts : Calories 289, Fat 8.2, SaturatedFat 4.6, Cholesterol 22.2, Sodium 1380, Carbohydrate 32, Fiber 6.8, Sugar 17.9, Protein 16.1
ITALIAN RED SAUCE AKA RED GRAVY OR SPAGHETTI SAUCE
This makes a great deal of sauce but it freezes very well and can be used in any way you would use a red sauce. The Italian ham makes all the difference in the taste. Also, for those who have made sauce and it has been "acidy" I have never had this problem with the imported tomatoes. Every time I make a batch, I give some to friends. They all love it. It also works very well with
Provided by P3350
Categories Sauces
Time 6h35m
Yield 20-30 serving(s)
Number Of Ingredients 6
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
FRANK SINATRA'S ITALIAN TOMATO SAUCE AND MEATBALLS
The perfect Marinara sauce was one of Sinatra's culinary passions. Frank published the recipe for his mother's Natalie Della Garaventa aka Dolly Sinatra, tomato sauce in a cookbook and even launched his own line of jar sauce in the late 1980s.
Provided by hmccallum
Categories Main Course
Time 1h5m
Number Of Ingredients 21
Steps:
- Combine lean ground beef, ground pork, breadcrumbs, grated Italian cheese, minced garlic, parsley, eggs, if desired, season with kosher salt and freshly ground black pepper. Form into balls, and brown in olive oil till done. Reserve till needed.
- In a frying pan, add the olive oil, the onion, and the four cloves of garlic. Stir often over medium heat until onion is golden. Remove garlic cloves and discard.
- Drain the Italian-style canned tomatoes, saving ¼ of a cup of the liquid. Place the liquid from the canned Italian-style and tomato purée in the blender for about 6 seconds.
- Add the drained tomatoes and blended tomato purée in the saucepot; cook for about 10 minutes on medium heat. Do not sub with tomato paste
- Season the Marinara sauce with fresh parsley, dried thyme, and kosher salt, and black pepper stir the sauce well; simmer for about 20 minutes, stirring sauce a few times.
- Cook 1 pound of pasta according to the package directions for al dente style pasta, drain pasta once was done, rinse if desired, and re-drain.
- Pour spaghetti on the heated platter, cover with the sauce.
- Sprinkle with two Tablespoons chopped parsley and grated Parmesan cheese.
Nutrition Facts : Carbohydrate 75 g, Protein 33 g, Fat 34 g, SaturatedFat 9 g, Cholesterol 113 mg, Sodium 477 mg, Fiber 4 g, Sugar 5 g, Calories 743 kcal, ServingSize 1 serving
SPAGHETTI SAUCE (AKA: RED GRAVY)
There are so many recipes for a delicious pot of spaghetti sauce, which, in my family, (and in many parts of the South Jersey region), is referred to as "gravy". Nothing is better than walking into the house on a lazy Sunday afternoon to the enticing aroma of a big pot of tomato heaven. Here is my recipe for a smooth sauce filled with a great assortment of meats and spices. With some preparation in the beginning and a few voluntary hands to stir the pot throughout the day, this comfort meal will not dissapoint. Salut! and enjoy...
Provided by Kamiller
Categories Vegetable
Time 4h20m
Yield 1 large pot, 8-10 serving(s)
Number Of Ingredients 11
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.
BASIC RED GRAVY (MARINARA)
This easy to make marinara sauce can be used for a number of recipes. Add meatballs, ground beef & pork, Italian sausage, chicken, shrimp, or anything else you like with red gravy. This is a traditional Italian recipe passed down for generations. The flavors become more intense when it sits in the refrigerator a day or two then...
Provided by Donna Graffagnino
Categories Other Sauces
Time 3h15m
Number Of Ingredients 17
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.
MARIE QUATTRUCCI'S SUNDAY GRAVY WITH MEATBALLS
Yield 6 to 8
Number Of Ingredients 21
Steps:
- Sauce.In a large Dutch oven heat the olive oil over high heat. Brown the sausage and the pork ribs over medium-high heat; don't crowd the pan and do it in batches, if necessary so meats brown well and evenly.
- When the meat is browned on both sides, move to the side of the pan and lower the heat to medium low. Add the tomato paste. Mash the paste down with a fork so it's a thin layer on the bottom of the pan and add the black pepper, garlic salt and powder and minced garlic. Simmer the paste for 20 minutes, stirring occasionally, making sure that the paste does not burn.
- Add the crush tomatoes. Stir to combine. Rinse down the sides of the crushed tomato cans adding about 1 4/ to 1/3 can of water to each can and add to sauce. Rinse down the sides of the cans of tomato paste by filling each to the top with water and then add to the pot. Stir well until the sauce and meats are combined.
- Bring to a slow boil and then immediately lower the heat and simmer very gently for 3 to 4 hours, partially covered. Periodically check the pot, stirring the sauce and adjusting the heat, if necessary. Simmer until the sauce is thick but still creamy, about 3 to 4 hours. If it gets too thick, add small increments of water. Let the sauce cool to room temperature and refrigerate overnight. Reheat the sauce very gently over low heat, adding water if it's too thick.
- Meatballs. Preheat the oven to 350 degrees.
- In a large mixing bowl combine the meats using your hands, squeezing through your fingers to combine the meats thoroughly. Add the eggs, breadcrumbs, garlic, black pepper, salt, Parmesan and chopped parsley. Mix together with your hands, squeezing through your fingers. Form into 2- inch balls and place on a lightly oiled baking sheet. Bake in the oven for about 20 minutes until the meatballs are browned but not crusty. Drain on paper towels and add to the simmering sauce. Cook in the sauce for the last 45 minutes of simmering the sauce, adding small amounts of water if the sauce gets too thick. Serve over pasta of your choice such as pappardelle.
Nutrition Facts :
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