Lots of different red sauce recipes out there; this one is superb. Been in the family for over 50 years. If you call your red sauce gravy, you gotta try this! Never understood why my grandpa does, but he is insistent. This recipe also freezes well, so feel free. To defrost, the sauce must thaw for about 6 to 8 hours and reheat in a pot.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour just enough olive oil into a large pot to coat the bottom; place over medium heat. Cook and stir sweet onion in the pot until it releases some moisture, 1 to 2 minutes. Stir garlic with the onion; cook another 1 minute. Remove pot from heat immediately.

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  • Process the tomatoes in a large food mill using medium holes; grind directly into the pot. Bring the tomato mixture to a light simmer over medium-low heat; season with oregano, salt, and pepper. Allow the mixture to simmer 1 hour, stirring regularly.

  • Stir basil leaves into the sauce. Simmer 1 hour more, again stirring regularly.

Nutrition Facts

81.2 calories; protein 3.6g 7% DV; carbohydrates 15.1g 5% DV; fat 0.9g 1% DV; cholesterolmg; sodium 1295.1mg 52% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 4 stars
05/04/2016
A classic sauce. I would suggest a grated carrot with the onion or a 1/2 tsp of sugar. Grandpa Lettieri would suggest only using a wooden spoon to do otherwise will bring bad luck and a bitter sauce. Read More
(1)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/04/2016
A classic sauce. I would suggest a grated carrot with the onion or a 1/2 tsp of sugar. Grandpa Lettieri would suggest only using a wooden spoon to do otherwise will bring bad luck and a bitter sauce. Read More
(1)
Rating: 5 stars
09/20/2018
Good stuff! A nice rich "gravy"! Read More