Basic Red Gravy Marinara Food

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CLASSIC MARINARA SAUCE



Classic Marinara Sauce image

Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce - and it's made with basic pantry ingredients. All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe. Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked through as the sauce becomes thick. (Our colleagues over at Wirecutter have spent a lot of time testing skillets to find the best on the market. If you're looking to purchase one, check out their skillet guide.)

Provided by Julia Moskin

Categories     quick, condiments, dips and spreads, sauces and gravies

Time 25m

Yield 3 1/2 cups, enough for 1 pound of pasta

Number Of Ingredients 6

1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
1/4 cup extra-virgin olive oil
7 garlic cloves, peeled and slivered
Small dried whole chile, or pinch crushed red pepper flakes
1 teaspoon kosher salt
1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste

Steps:

  • Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
  • In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
  • As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
  • Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).

Nutrition Facts : @context http, Calories 94, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 8 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 275 milligrams, Sugar 3 grams

BASIC RED SAUCE



Basic Red Sauce image

Tomato paste, red onion, and fresh basil add a hint of sweetness to this quick-cooking marinara. Pile our meatballs on spaghetti and you have a familiar favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 2 cups

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
1/2 small red onion, finely chopped
3 garlic cloves, minced
2 tablespoons tomato paste
1 can (28 ounces) peeled plum tomatoes with juice, pureed
12 basil leaves, torn
1/4 teaspoon dried oregano
Pinch of crushed red-pepper flakes (optional)
Coarse salt and freshly ground pepper

Steps:

  • Heat oil in a medium saucepan over medium heat. Cook onion and garlic, stirring occasionally, until tender, about 5 minutes. Stir in tomato paste.
  • Add pureed tomatoes, basil, oregano, red-pepper flakes, and 1/2 teaspoon salt. Season with pepper, and bring to a simmer. Reduce heat, and gently simmer, stirring occasionally, until sauce is thick, 25 to 30 minutes.

CLASSIC RED SAUCE



Classic Red Sauce image

Provided by Food Network

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 8

1 28-ounce can whole peeled tomatoes
2 tablespoons extra-virgin olive oil
1/3 red onion, medium-diced
3 cloves garlic, cut into chunks
Pinch of red pepper flakes (optional)
Kosher salt and freshly ground pepper
2 tablespoons torn fresh basil
1 pound penne or spaghetti, cooked until al dente

Steps:

  • Puree the tomatoes to a smooth, creamy consistency in a food processor or with an immersion blender. (If you like a more country feel, you can wait and break them up in the pan later with a wooden spoon.)
  • Heat the olive oil over medium-high heat in a large saucepan. When hot, add the onion and saute 5 to 6 minutes, or until soft. Add the garlic and cook 2 to 3 minutes, until you see the color start changing. If you'd like to make the sauce spicy, add the red pepper flakes.
  • Add the tomatoes and season with salt and pepper to taste. Reduce the heat to medium low and simmer about 30 minutes. (If you did not puree the tomatoes, use a wooden spoon to break them into pieces while they cook.) Strive for balance in the consistency of the sauce: It has to be fluid, but it should not look overly wet. Add the basil and remove from the heat. Toss with just-cooked pasta.

MARINARA SAUCE



Marinara Sauce image

Make classic marinara sauce at home with this easy recipe by Giada De Laurentiis from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Time 1h20m

Yield 2 quarts

Number Of Ingredients 9

1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves

Steps:

  • In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

HOMEMADE ITALIAN RED GRAVY



Homemade Italian Red Gravy image

A tradition homemade red gravy should be made with meat, specifically pork and veal. I use pork and veal neck bones for added flavor. Instead of sugar and water, I use a little more tomato paste than usual plus Chianti and minced onion. Fresh herbs are vital to the outcome of the flavor, so throw away any of your dried herbs, they're crap. I also use grated cheese, it's a nice touch, especially if you're using the sauce for pasta. (Note: The amount of meatballs depends on how much meat you use and how big you make them. I use a little over a pound of meat and that usually translates to 8-16 meatballs.) VARIATION: Instead of frying neck bones, and if you have more time on your hands, you can braise a couple of good pork and veal shanks in red wine and let them soak in the sauce.

Provided by brru25

Categories     Sauces

Time 4h20m

Yield 20-25 cups, 40-50 serving(s)

Number Of Ingredients 18

12 uncooked meatballs, Italian Meatballs
5 tablespoons extra virgin olive oil
1 medium vidalia onion, minced
1 pork neck bones
1 veal neck bones
3 garlic cloves, minced
3 (28 ounce) cans crushed tomatoes
1 (28 ounce) can tomato puree
1 (18 ounce) can tomato paste
1 cup chianti wine
1 cup vegetable broth
2 tablespoons fresh basil, chopped
1 teaspoon fresh parsley, chopped
1 tablespoon fresh oregano, chopped
2 fresh bay leaves
2 teaspoons sea salt
2 teaspoons fresh ground black pepper
1/2 cup parmigiano-reggiano cheese, grated

Steps:

  • Cook meatballs in 2 tbsp olive oil, set them aside, keep leftover oil.
  • Add remaining olive oil to left over oil from meatballs.
  • Sautee onion for 5 minutes on medium heat.
  • Add pork and veal neck bones, continue cooking for 3 minutes.
  • Add garlic and continue cooking for 2 minutes.
  • Stir in cans of tomatoes one at a time, wine, herbs, salt and pepper.
  • Cook on medium-high until the sauce boils, then reduce heat to medium-low and simmer for 2 hours, stirring frequently.
  • Add cheese and meatballs and continue simmering for another 2 hours, stirring frequently.
  • Remove and discard neck bones and bay leaves.
  • Adjust seasoning to taste.

AUTHENTIC ITALIAN AMERICAN MARINARA SAUCE/ RED GRAVY



Authentic Italian American Marinara Sauce/ Red Gravy image

If you are Italian, or were lucky enough to grow up with some, this is the red sauce that you knew. you may have called it "gravy", or "red sauce". whatever you called it, you loved it. it is a marinara sauce, and look for my meatball recipe, as this is what you should be cooking them in.

Provided by An Italian Jew

Categories     Sauces

Time 4h20m

Yield 46 CUPS, 46 serving(s)

Number Of Ingredients 9

10 (28 ounce) cans crushed tomatoes, use ones from Italy if you can, but any will really do as all crushed tomatoes are canned when the t
1 large white onion
1/2 head garlic
1/2 cup balsamic vinegar
1/16 cup salt
1/16 cup pepper
3/4 cup olive oil
1/2 cup dried oregano
8 bay leaves, dried

Steps:

  • Rough chop onion and garlic.
  • Heat up a large pan on medium heat.
  • Pour in all of olive oil.
  • Dump in onion and sauté until soft.
  • Add garlic, bay leaf, oregano, salt and pepper.
  • Stir all together into a mess and continue to cook, if it seems to hot, turn down the heat, you don't want to burn anything.
  • Once everything is well mixed and cooked, turn up the heat for about 1 minute. I tell you to do this as you are about to add the balsamic vinegar to "deglaze" and you will want the pan hot.
  • Add balsamic, stir quickly while hot steam rises. the vapors should make you eyes water, and nose run, so be careful to remain hygienic. when vapors stop remove from heat.
  • Open all the cans of crushed tomato.
  • Stir in one can at a time with wooden spoon or rubber spatula.
  • Once all cans are in, stir well again so you don't see any oil on the top of sauce. return to heat. Cook on low heat uncovered, stirring whenever you walk into the kitchen for some other reason. You don't need to stir it every hour, but do it whenever you get around to it. although you do need to stir it from time to time.
  • Cook for at least five hours. If you want to do this while you go to work, you can transfer everything to a crock pot, but you must start in a big metal pot. Your choice.
  • Serve over your favorite pasta, or use to cook my meatball recipe, which is highly recommended ( look at the reviews). doing my meatballs is particularly easy if you have transferred gravy to a crock pot, but if you do you may need to remove some sauce to fit the balls in the sauce.
  • Freeze left over sauce, just pour cooled sauce in zip-lock bags and throw in freezer.

BASIC MARINARA SAUCE



Basic Marinara Sauce image

This is a light version of my Sunday gravy (can't give up the family recipe, top secret). Though this version is much faster than the 3-4 hours most Sunday gravies take. I NEVER measure herbs for gravy but this is about right for the amount of tomatoes used here. Hope you enjoy!

Provided by Diamond Joe

Categories     European

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

28 ounces crushed tomatoes
2 -3 garlic cloves, minced
1/2 small onion, diced (optional)
1 ounce dry red wine (not cooking wine)
1 teaspoon dried oregano (give or take 1/2 tsp)
10 -12 basil leaves, cut fine (julienned)
1/2 teaspoon salt
1/2 teaspoon pepper
olive oil, to fry garlic and onion

Steps:

  • On low light, put tomatoes in saucepan.
  • In a frying pan, fry garlic in extra virgin olive oil, just enought to coat the pan. Once they start to sizzle, add to tomatoes and stir. If using the onion, saute in olive oil as well and add to tomotoes and stir.
  • Add wine to frying pan and scrape pan with a wood spoon. Once wine starts to boil, about 30 seconds, add to tomatoes and stir.(Be careful, do this on a low light or shut the gas off).
  • Once the gravy starts to bubble, add and stir oregano, then the basil, then season with salt and pepper.
  • Simmer on low light for about 45 minutes, stirring frequently.
  • The sky is the limit, serve over any pasta you wish. Can be used in lasagnas and parmigianas too.Leftovers can be frozen for up to 3 weeks.

MEATBALLS AND RED GRAVY



Meatballs and Red Gravy image

We love Italian. This is a great meatball and red gravy dish. It takes a little time, but well worth it. I usually double this and freeze.

Provided by Sunshine Forever

Categories     < 4 Hours

Time 3h15m

Yield 8-10 serving(s)

Number Of Ingredients 23

2 lbs ground chuck
1 lb ground pork
2 eggs
1 cup breadcrumbs
1 cup celery
2 cups onions
1 bunch green onion
6 garlic cloves
1/4 cup fresh parsley
2 tablespoons salt
2 tablespoons white pepper
2 tablespoons black pepper
1 teaspoon cayenne pepper
3 tablespoons italian seasoning
1 cup parmesan cheese
4 tablespoons olive oil
1 (12 ounce) can tomato paste
3 (15 ounce) cans tomato sauce
2 tablespoons sugar
1 onion, chopped
2 garlic cloves, chopped
1/2 cup celery
1 cup parmesan cheese

Steps:

  • Meatballs.
  • Mix all ingredients and form into balls. Bake in 350 oven for 45 minutes.
  • Gravy.
  • On a low fire, fry paste in olive oil for 30-45 minutes. Add sugar, seasonings and paste can of water. Cook 15 minute Add the tomato sauce and then fill each sauce can half way with water and add. Add the Parmesan cheese. Simmer 2 hours.
  • When the meatballs are finished, add to the gravy.

Nutrition Facts : Calories 777.2, Fat 48, SaturatedFat 18.2, Cholesterol 187.6, Sodium 3542, Carbohydrate 41, Fiber 7.5, Sugar 19.4, Protein 47.9

BASIC GHANAIAN GRAVY



Basic Ghanaian Gravy image

Rice is served many time in Ghana as dinner. This is a basic Tomato Ghanaian Gravy that can be served over plain white rice. From the website Buchele Ghana Adventure. Post for ZWT4.

Provided by mary winecoff

Categories     Rice

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 medium onions, diced
8 tomatoes, Romas preferred
1/2 cup vegetable oil
1 teaspoon cayenne pepper
1 teaspoon seasoning salt
1/2 teaspoon thyme
1 green pepper, diced (optional)

Steps:

  • Heat oil in frying pan and saute onions until soft, but not brown.
  • Add tomatoes, cayenne pepper, seasoning salt and thyme (plus green pepper is using).
  • Fry for 30 minutes until tomatoes are soft and deep red in color.

Nutrition Facts : Calories 309.8, Fat 27.9, SaturatedFat 3.7, Sodium 14.1, Carbohydrate 15.5, Fiber 3.9, Sugar 8.9, Protein 2.7

SPAGHETTI SAUCE (AKA: RED GRAVY)



Spaghetti Sauce (Aka: Red Gravy) image

There are so many recipes for a delicious pot of spaghetti sauce, which, in my family, (and in many parts of the South Jersey region), is referred to as "gravy". Nothing is better than walking into the house on a lazy Sunday afternoon to the enticing aroma of a big pot of tomato heaven. Here is my recipe for a smooth sauce filled with a great assortment of meats and spices. With some preparation in the beginning and a few voluntary hands to stir the pot throughout the day, this comfort meal will not dissapoint. Salut! and enjoy...

Provided by Kamiller

Categories     Vegetable

Time 4h20m

Yield 1 large pot, 8-10 serving(s)

Number Of Ingredients 11

5 (28 ounce) cans crushed tomatoes (I use Furmano brand)
2 quarts water
1 -2 lb fresh sweet Italian sausage (hot sausage may be used too, depending on taste preference)
1 -2 lb fresh pork neck bones
1 tablespoon fresh minced garlic
1 tablespoon olive oil
salt & pepper
2 -3 teaspoons garlic powder
2 -3 teaspoons parsley flakes
2 -3 teaspoons crushed basil
2 -3 teaspoons dried oregano

Steps:

  • In a large dutch oven or 8 quart pot. briefly cook garlic and olive oil.
  • Place fresh sausage and neck bones in pot.
  • Add desired amounts of salt and pepper to meats.
  • Add enough of the 2 qts. of water to cover meats in the pot, (not all of the water may be used). Cover and cook on low-medium for at least an hour. Do not allow water to boil; this will toughen meats.
  • Add the crushed tomatoes to the pot and stir. Begin with 4 cans and add the last can according to desired thickness, remembering that sauce will thicken as it cooks.
  • Add spices, again according to taste, and stir. More may be added as sauce cooks.
  • Stir frequently and keep on low to medium heat, making sure sauce never boils. Continue to cook for at least 4 hours; sauce may cook longer if desired.
  • Homemade or store-prepared meatballs may be added to pot.
  • Serve over pasta, raviolis, or as a base to lasagnas and zitis.

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