Time 1h5m Number Of Ingredients 8 Steps:
Heat a heavy bottom large pot on medium low flame. Add a lug of olive oil and the diced onion with a pinch of sea salt. Cook for about 10 minutes until traslucent taking good care not to burn it. Stir in the minced garlic and let it infuse the oil for about 30 seconds. Use your hands and crush the tomatoes as you add them to the pot with the onion and garlic. Rustic chunks are what we are after. Add the bay leaf and the 4 sprigs of basil then bring everything to a gentle simmer. Partially cover with a lid and cook down until reduced and thick to your liking. About an hour or so. Stir a few times making sure the sugars from the tomatoes don’t stick to the bottom. After the sauce has reduced season to taste with the sea salt. Discard the bay leaf and basil sprigs. Finish with a drizzle of extra virgin olive oil and the reserved fresh basil. Serve with your favorite pasta to transfer to jars and refrigerate up to one week.
Time 4h20m Yield 46 CUPS, 46 serving(s) Number Of Ingredients 9 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.
Time 1h20m Yield 2 quarts Number Of Ingredients 9 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.)
Time 4h45m Yield 22 quarts Number Of Ingredients 13 Steps:
Empty 3 cans of crushed tomatoes into the pot. Slice all of the cloves of the elephant garlic bulb crosswise into either halves or thirds or pieces, and dump them into the pot. Dice the large onions, and dump that into the pot. Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon. Do not strain, as the pulp adds to make this a thick and wonderful sauce. Cover and cook on medium heat, stirring every 5 minutes until it bubbles and is completely heated throughout. This takes about 1 hour. Reduce heat to a simmer, and continue to simmer, stirring every 5 minutes to keep from burning or sticking to the bottom of the pot for 3 additional hours. Remove from heat, uncover, and give it one last stir. Allow it to completely cool. When it is completely cooled, stand up your 1 quart Hefty freezer bags in a row and with a large long handled cooking ladle place 3 ladles of sauce into each bag. Squeeze out as much air from each bag as possible and secure the bags shut. Mark the bags and place into the freezer.
More about “authentic italian american marinara sauce red gravy recipes”
Time 25m Yield 3 1/2 cups, enough for 1 pound of pasta Number Of Ingredients 6 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).
