Homemade Red Gravy
The canned and jarred
spaghetti sauce is ok in a rush, but hardly a substitute for real
homemade "red gravy". Make some in advance to keep
in the icebox to simmer for lunch or supper. All you need is
a couple of ingredients that you need to have on hand anyways.
1 small can of tomato paste
1 15 oz. can of tomato sauce
1 15 oz. can of crushed tomato
1 15 oz. can of diced tomato
1 15 oz. can of beef broth
1/4 cup dry red wine
1/2 yellow onion (chop fine)
1 tbsp. fresh minced garlic
Seasonings: salt, black pepper, white
pepper, red pepper, oregano flakes, basil flakes, parsley
Heat a little olive oil in a large iron pot.
Add the onion to sauté for about 10-15 minutes. Add a couple
dashes of salt and black pepper. Add the garlic to brown for a few
minutes. Stir-in the tomato paste on medium heat (careful not to
scorch). Stir-in the beef broth. When that gets good and hot,
stir-in the tomato sauce. When that gets good and hot, stir-in the
crushed tomato. When that gets good and hot, stir-in the diced
tomato. (you layer and cook the tomatoes slow on purpose
so you don't burn and ruin the flavors.) Stir-in your red
wine and now season to your good taste. Season
lightly to begin with and come back later and taste to add a
little more if you think you need some.
I always leave the lid off and simmer for a good hour
or so. Of course, 2 hours is always better!
Serve over your favorite pasta or
cooked rice. Biscuits, fresh French bread or fresh made
garlic bread is a must.
"This is a great sauce to add shrimps or
crawfish in the pot about the last 20 minutes of cooking. Add some
of your favorite sausages if you like. I use this sauce to
make chicken, rabbit or roast beef spaghetti. Sometimes
I'll make a chunky vegetable sauce with cut-up bell pepper, onion,
celery, carrot and mushroom. And of course my top
secret recipe for meatballs are the best in this red gravy. Perfect
sauce for parmesan eggplant, veal, chicken, or any of your other
favorites. Gosh I'm starving!"