I'm about to let you in on a big Italian family secret, and that is not hyperbole! When I was growing up, a lot of my family members used to make homemade gravy that went with almost every meal we ate. It was so delicious, I just had to make my own. Only one problem. Back in the day, you weren't allowed to share family recipes. Sharing a recipe like this in my family would have been like giving a stranger the keys to my car. It was just simply unheard of! But, you are all in luck because today we're here to share with you our homemade red Italian gravy. Put it on your pasta, lasagna, raviolis, pizza, or whatever you want really. Once you get a taste of this, you might be wondering what you've been missing out on. Most of the time when I introduce someone to our homemade gravy, they ask how to make it. Well friends, the secret is out, and we're happier than ever about it! Go and make some yourself. We hope you love it just as much as we do.
Homemade Red Italian Gravy
Ingredients
2 onions (equal to 2 cups)
2 large carrots (equal to 2 cups)
Fresh cracked pepper
Water for sautéing
2 whole bulbs garlic, skins removed, each clove left whole
1 shallot, roasted (this is optional, but I added one later and it was really good)
1 clove of roast garlic (this is optional, but I did it in the video)
4 cans Tuttorosso crushed tomatoes with basil, rinse each can with water (about 1/4 cup) swirl around to get left over tomatoes
10 – 20 fresh basil leaves, cut into strips
1 to 2 Tbsp dry basil
2 Tbsp Better than Bouillon Low Sodium Vegetable
2 large carrots (equal to 2 cups)
Fresh cracked pepper
Water for sautéing
2 whole bulbs garlic, skins removed, each clove left whole
1 shallot, roasted (this is optional, but I added one later and it was really good)
1 clove of roast garlic (this is optional, but I did it in the video)
4 cans Tuttorosso crushed tomatoes with basil, rinse each can with water (about 1/4 cup) swirl around to get left over tomatoes
10 – 20 fresh basil leaves, cut into strips
1 to 2 Tbsp dry basil
2 Tbsp Better than Bouillon Low Sodium Vegetable
Instructions
1. In a large saucepan, water sauté carrot, onion, and fresh cracked pepper until soft (black pepper to taste). Once soft, add in whole garlic and sauté for 1 to 2 minutes at max (add more water if needed).
2. Add all 4 cans of tomatoes, as well as 1 bulb of roast garlic and one roast shallot, if using (roast garlic and roast shallot are optional). Add water to each can, swirling to grab all the left-over tomato and add to the saucepan, mix well to incorporate.
3. Add in fresh and dry basil, Better than Bullion, and stir.
4. Place a lid on the top and let the gravy come to a boil. Once it boils, place gravy on a low wattage burner and simmer for several hours (at least 3, up to all day). I also use a heat defuse under my pot to ensure nothing burns (this is optional, just keep an eye on it).
5. Once simmering is complete to your liking, use an immersion blender to make the sauce smooth, this is the “Marinara”.
6. Enjoy over fresh pasts, zoodle’s, veggies, etc.
2. Add all 4 cans of tomatoes, as well as 1 bulb of roast garlic and one roast shallot, if using (roast garlic and roast shallot are optional). Add water to each can, swirling to grab all the left-over tomato and add to the saucepan, mix well to incorporate.
3. Add in fresh and dry basil, Better than Bullion, and stir.
4. Place a lid on the top and let the gravy come to a boil. Once it boils, place gravy on a low wattage burner and simmer for several hours (at least 3, up to all day). I also use a heat defuse under my pot to ensure nothing burns (this is optional, just keep an eye on it).
5. Once simmering is complete to your liking, use an immersion blender to make the sauce smooth, this is the “Marinara”.
6. Enjoy over fresh pasts, zoodle’s, veggies, etc.
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