Naillady19
Willard, Ohio
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Does anyone have a good gravy made with tomatoe puree? Have a few cans in the closet and want to use them up. Grand-mom had the best but never got the recipe.
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johnna
Southwest, Utah
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Joined: 07/28/2003
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It's called red gravey
http://www.gumbopages.com/food/sauces/red-gravy.html
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ventrman
Erin, TN
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Here is the link. http://www.gumbopages.com/food/sauces/red-gravy.html
God Bless!
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mike4947
N. Syracuse, NY
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Also remember the brand of puree and paste makes a BIG difference in the final product.
I say paste also because all our recipes add a small can of paste for each big can of puree. We also "fry" the paste before adding the puree to tone down the acid.
As for what else there's no end of what you can add to your taste.
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Naillady19
Willard, Ohio
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Thanks everyone, but it sounds more cajun than italian. Mike I did remember the tomatoe paste
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karylkoch
Md home state, but anywhere USA
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I start with a jar of Prego sauce and add puree. I put 1/2 cup of red wine in it. A pinch of red pepper. 1/4 cup of grated Parmesan. 1/2 teaspoon, minced garlic (I use the garlic in the jar), I use 1/4 teas. each of basil, oregano, and Italian spice. Use more or less to taste. I also use a 1/4 cup of sugar, but we like our sauce more sweet, than tart. You can adjust this also. If you like it thicker, which sometimes I do, I add 1 can of paste. The Prego makes a great base, and I use the mushroom Prego. I put some in a casserole dish, and add the spaghetti, top it with a little more sauce, and mix. I do this to keep the spaghetti from sticking. When serving you can add more sauce to taste. My husband likes Italian sausage so I add it a half an hour before serving.
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Naillady19
Willard, Ohio
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karylkoch, thanks for the recipe. I will use this for a quick meal. I use to be an inspector for the prego sauce, good stuff. I`m really wanting a good old Italian cook sauce from scratch for company so I can say I made it from scratch.
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TwoForTexas
Killeen, TX
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Mama's Spaghetti Gravy
4 (16 oz.) cans tomato puree
1 (8 oz.) can tomato paste
1 large green pepper, chopped (about 1 1/2 cups)
1 large onion, chopped (about 1 1/2 cups)
1 tablespoon EACH of: dried oregano, dried basil, garlic salt, crushed red pepper.
1/2 tablespoon of dried fennel seeds
Combine in a large heavy saucepot, mix well. Bring to a boil, reduce heat to a simmer. Cover and simmer two hours, stirring occasionally to prevent burning or sticking. You can do this in a crock pot, too.
I sometimes brown and crumble 1 lb. lean ground beef and/or 1 lb. sweet Italian sausage and add to this sauce before simmering.
"When facing a difficult task, act as though it is impossible to fail. If you're going after Moby Dick, take along the tartar sauce."
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tvme
Medina, Ohio
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Interesting. I'd never heard of the Cajun Style Red Gravy. It does look good though.
When I lived in Rhode Island many of Italian heritage called "spaghetti sauce"- "gravy". I remember most as being less sweet than the supermarket sauces. TwoForTexas' version sounds pretty close to those.
Those nice folks also taught me to eat fresh Ialian bread dipped in olive oil (they said it wasn't fattening  ). The bread I bake is what I remember buying from some of those little ethnic bakeries.
Bob
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ubcamping
California
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I don't have a recipe, but my grandmother always fried the tomato paste too. Then added the other ingrediants to her spaghetti sauce. It was always delicious. Years ago she ran a restaurant in upstate NY.
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