Italian Red Gravy – passed down through the generations

All families have their own version on this recipe.  This is the one that was passed down to me from my Uncle Joe.  My mother added red pepper flakes to make it more like an Arrabbiata gravy – spicy.  This gravy is also delicious with meat balls, stuffed shells, or lasagna.  I usually double this recipe.

1/2 cup extra-virgin olive oil

1 small onion, chopped

2 cloves garlic, chopped

1 or 2 carrots, grated

salt and pepper to taste

2 (32-ounce) cans crushed tomatoes

1 (6-ounce) can tomato paste

1/2 cup red wine

1 tablespoon dried oregano

1 tablespoon dried basil

2 dried bay leaves

pinch of sugar

4 tablespoons unsalted butter

In a large pot, heat oil over medium high heat. Add onion and garlic and sauté until carmelized, about 2 minutes. Add carrots, tomato paste and salt and pepper. Sauté about 5 – 10 minutes.

Add tomatoes, basil, bay leaves, sugar, and wine – simmer covered on low heat for 1 – 2 hours or until thick. Remove bay leaves.  If sauce still tastes too acidic, add butter – 1 tablespoon at a time.

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Filed under Autumn, Beef, Celebration, Cheese, Dip / Spread / Sauce / Seasoning, Entree, Holiday, Side Dishes / Vegetables, Spring, Summer, Winter

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