Cooking Louisiana - Homemade Red Gravy

Homemade Red Gravy
   The canned and jarred spaghetti sauce is ok in a rush, but hardly a substitute for real homemade "red gravy". Make some in advance to keep in the icebox to simmer for lunch or supper. All you need is a couple of ingredients that you need to have on hand anyways. 
  
   1 small can of tomato paste
   1 15 oz. can of tomato sauce
   1 15 oz. can of crushed tomato
   1 15 oz. can of diced tomato
   1 15 oz. can of beef broth
   1/4 cup dry red wine
   1/2 yellow onion (chop fine)
   1 tbsp. fresh minced garlic
    olive oil
    Seasonings: salt, black pepper, white pepper, red pepper, oregano flakes, basil flakes, parsley flakes
    and Worcestershire.
 
    Heat a little olive oil in a large iron pot. Add the onion to sauté for about 10-15 minutes. Add a couple dashes of salt and black pepper. Add the garlic to brown for a few minutes. Stir-in the tomato paste on medium heat (careful not to scorch). Stir-in the beef broth. When that gets good and hot, stir-in the tomato sauce. When that gets good and hot, stir-in the crushed tomato. When that gets good and hot, stir-in the diced tomato. (you layer and cook the tomatoes slow on purpose so you don't burn and ruin the flavors.) Stir-in your red wine and now season to your good taste. Season lightly to begin with and come back later and taste to add a little more if you think you need some.
   I always leave the lid off and simmer for a good hour or so. Of course, 2 hours is always better!  
   Serve over your favorite pasta or cooked rice. Biscuits, fresh French bread or fresh made garlic bread is a must.  
   "This is a great sauce to add shrimps or crawfish in the pot about the last 20 minutes of cooking. Add some of your favorite sausages if you like. I use this sauce to make chicken, rabbit or roast beef spaghetti. Sometimes I'll make a chunky vegetable sauce with cut-up bell pepper, onion, celery, carrot and mushroom. And of course my top secret recipe for meatballs are the best in this red gravy. Perfect sauce for parmesan eggplant, veal, chicken, or any of your other favorites. Gosh I'm starving!" 

Bassliteman...

 

 

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