Donna’s Red Gravy
Donna is one my my aunt’s best friends. She’s a black Italian from Boston, so she’s beautiful and hilarious and uses LOTS of garlic on everything. She calls Marinara sauce “Red Gravy” and uses it on everything. It’s DELICIOUS.
It also makes tons.
I don’t buy spaghetti sauce anymore. One batch usually gives me enough for Spaghetti and Meatballs, Lasagna (which takes a lot of sauce), Pizza, and several more containers for the freezer. I like to keep and reuse containers that cottage cheese, ricotta, butter, etc, come in and use them to store and freeze this sauce.
I don’t have any pictures today, but it was the same sauce I used for my spinach stuffed shells recipe.
I hope you use it and love it as much as I do.
Now, I recommend using better ingredients for this. It makes a difference. I don’t always have Red Gold or Contadina, but I don’t usually buy the GV brand for this stuff. Hunt’s works (that’s what’s usually available here).
Donna’s Italian Red Gravy
In a large pot, sauté 3 or 4 buds of finely chopped garlic in olive oil till golden brown.
3 large cans (28 oz) Italian Style Red Gold Stewed Tomatoes pressed through a colander or fine mesh strainer (I have used a potato masher and/or an immersion blender)
3 small cans (6oz) tomato paste (Contadina or Red Gold brand)
1 can tomato sauce (15 oz)
1 Tablespoon chopped fresh parsley
1 Tsp Oregano
1 TBSP Italian seasoning
1 TBSP (or to taste) Garlic powder (use a good brand)
1 bay leaf
Let simmer slowly then add salt and pepper to taste and 2 Tablespoons of sugar. You can also add any of the other seasonings you feel you might need more of at this time. Remove bay leaf when finished cooking.
Let me know if you make this! It’s DELICIOUS!Pin It