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    Louisiana Red Gravy (Spagetti Sauce)


    Source of Recipe


    Eve Gibbons


    Recipe Introduction


    This is the southern version of spagetti sauce and meatballs--very good!! Remember this is an all day recipe, so start early and finish in a crockpot after adding the meatballs.


    List of Ingredients


    • 1 large onion, finely chopped
    • 2 cloves of garlic, finely chopped
    • 3 ribs celery, finely chopped
    • 1/3 cup olive oil
    • 12-ounce can tomato paste
    • 3 tablespoons sugar
    • 3 cups water, more if needed
    • 15-ounce can tomato puree or 2-14 1/2 ounce cans whole tomatoes, chopped
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/2 teaspoon red pepper
    • 1 teaspoon Italian seasoning


    Instructions


    1. In large heavy pot, cook onions, celery and garlic until onions are softened.
    2. Add tomato paste and sugar . Cook, stirring constantly, until mixture begins to hold together and is a nice rich color, about 20 to 30 minutes.
    3. Add 3 cups water and cook down until sauce thickens slightly.
    4. Add puree or tomatos and seasonings. Cook covered over low heat at a simmer for an hour or more.

    5. Add more water if gravy gets too thick or starts to stick. I I usually end up stiring in an additional 2 cups water).
    6. After you have a deep, rich red gravy, add meatballs to gravy, cover, cook slowly for another hour to meld the flavors (I use a crock pot on low )
    7. Serve over spaghetti.
      Makes 8-10 servings.
 

 

 

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