Italian “Gravy” (Tomato Sauce)

(from joelcade’s recipe box)

Source: Kelly Carusso Sink

Prep time: 10 minutes
Cook time: 120 minutes
Serves 10 people

Categories: Pasta

Ingredients

  • 3 tbsp olive oil, extra-virgin
  • 1 baby carrot, shredded
  • 2 cloves garlic, minced
  • 1/2 cup dry red wine
  • 2 24-oz can Furmono's crushed tomatoes
  • 2 tsp sugar
  • basil, fresh
  • 1 red bell pepper ,sliced

Directions

  1. In large saucepan, saute’ 2 cloves minced fresh garlic, 1 baby carrot grated, salt/pepper in at least 3 Tbsp extra virgin olive oil over medium heat (careful not to burn).

  2. Add around 1/2 cup dry red wine (burgundy) and cook long enough just to burn off alcohol.

  3. Add 2 cans Furmono’s crushed tomatoes plus about 1/2 can water to sauce.

  4. Stir and simmer sauce.

  5. Add around 2 tsp sugar and some basil.

  6. While cooking add 1 sliced red bell pepper.

  7. Cook partially-covered for around 45min-1 hour.

  8. Re-season with salt & pepper as needed.

  9. (Optional) Fried meatballs can be dropped in the sauce while pasta is cooking.

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