Spaghetti Sauce Aka Red Gravy Recipes

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.

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.

SUNDAY GRAVY AND MACARONI (SPAGHETTI, REALLY)

Steps:

• Heat water for pasta to boil. Salt and cook pasta 7 to 8 minutes, to al dente.
• Preheat oven to 425 degrees F.
• Heat a deep skillet or medium heavy bottomed sauce pot over medium high heat. Season pork chops with salt and pepper. Halve sausages. Add 1 tablespoon, 1 turn of the pan, extra-virgin olive oil to pan or pot. Place chops in pan or pot and brown 2 minutes on each side, remove. Add another tablespoon oil, 1 turn of the pan, and sausages. Brown sausages 2 minutes on each side and transfer to plate with pork. Add pepper flakes, 3 cloves chopped garlic and onion to the pot and saute 1 minute. Add broth to the pan and scrape up drippings. Add tomatoes and herbs and bring sauce to a bubble. Add meats back to the pot and reduce heat to simmer. Simmer sauce until ready to serve, 12 to 15 minutes.
• Combine ground meat, egg, remaining 2 cloves chopped garlic, 1/3 cup cheese, and bread crumbs. Season with salt and pepper and roll into balls, 1 1/2 to 2 inches in diameter. Place balls on nonstick cookie sheet. Roast meatballs 10 minutes, then slide into Sunday sauce and turn off oven. Add bread to oven to crisp crust.
• To serve, place pork, sausages and meatballs on serving dish. Pour 1/2 of the sauce into a serving dish to ladle over pasta and meats at the table. Toss cooked spaghetti with remaining sauce in sauce pot, adding a few handfuls of grated cheese to the pot as you toss it. Transfer pasta to a serving dish.

RED SAUCE AND SPAGHETTI

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.

SPAGHETTI SAUCE II

Steps:

• Heat olive oil in a large saucepan or Dutch oven. Saute onions and garlic until tender, 2-3 minutes. Add remaining ingredients (except sausage links) and simmer over low heat for 3 hours.
• With one hour cooking time remaining, cook and brown sausages in a skillet. When browned, place in sauce and continue to simmer. Remove bay leaves before serving. Serve over hot cooked noodles, with sausages on the side.

EASY RED PASTA SAUCE

Steps:

• In a medium saucepan over low heat, warm oil and saute garlic; heat through until the garlic turns translucent, not brown. Add onion and cook over low heat until translucent; 5 to 10 minutes.
• Add parsley, basil and ground black pepper; stir. Add tomatoes and cover; raise heat to medium and bring to a strong simmer. Lower heat and add red pepper flakes. Cover saucepan and cook for 25 to 35 minutes.
• The sauce can be run in the food processor for 2 to 3 seconds to achieve a more uniform sauce or let the sauce cook over medium-low heat uncovered for 10 minutes or until it thickens.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 6 to 8 minutes or until al dente; drain and serve with sauce.