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Italian Red Gravy




Source of Recipe


unknown


List of Ingredients




2 -3 TBS. olive oil
1/2 large onion, chopped
1/2 large green bell pepper, chopped
2 cloves garlic, smashed and chopped fine
1/2 lb. mushrooms, sliced
1 can tomato paste (Contadina preferred)
2 cans tomato sauce
Pinch sugar (optional)
2 - 3 cans water to thin gravy
1 - 2 bay leaves
1 TBS. dried basil (or 1/2 TBS. fresh,chopped)
1 -2 tsp. dried oregano (or 1/2 - 1 tsp. fresh,chopped)
4 - 6 sprigs fresh parsley, minced
1/4 c.red wine
Salt & pepper to taste
(Optional:1/2 - 1 tsp. dried red pepper flakes)
(Optional: 1/2 - 1 tsp. anise seed)
(Optional: Dash grated Romano or Parmesan cheese)

Saute veggies in oil; remove with slotted spoon to paper towels to drain. Put aside mushrooms til end of cooking time.

In large pot add tomato paste, sauce and water to thin as desired (more water may be needed later)& stir well to blend. Add pinch sugar if desired for a bit of sweetness. Add remaining ingredients & all sauteed veggies except mushrooms to pot, stir, cover & simmer on VERY low heat, for about 1 1/2 hrs. stirring every 20 min. and scraping sides of pot. Taste to correct seasonings.

Add mushrooms during last 20 min. of cooking time. Remove bayleaf and serve sauce warm. Makes 4-6 servings; sauce can be kept in refrigerator up to 4 days or frozen up to 4 months.

Recipe