Monday, February 10, 2020

Authentic Spaghetti Sauce Recipe | Tomato Sauce | Red Gravy Pasta Sauce

In New England we love our homemade Spaghetti Sauce! Everyone has a favorite family recipe for Pasta Sauce, and this is a great one that freezes well.

Homemade Spaghetti Sauce Recipe Red Gravy Pasta Sauce Recipe

In Connecticut we call is Spaghetti Sauce, Sunday Sauce or Pasta Sauce.  However, in Rhode Island (and New Jersey, I guess) it's called Red Gravy.

Pasta Sauce Recipe


At the office we would often have pot-luck lunches.  A co-worker who is Italian would always bring in terrific pasta dishes.  She eagerly shared her homemade spaghetti sauce recipe with us.

Homemade Tomato Spaghetti Sauce Recipe Red Gravy Pasta Sauce Recipe


This sauce or red gravy freezes well, makes and makes a good size batch.  The key to making this delicious sauce, and  achieving the proper consistence (to me) is using the brand of tomatoes that she recommended. The meat is an absolute must to give this pasta sauce its flavor.

Use this delicious pasta sauce to make pizza, and check out my homemade Breadmaker Pizza Dough recipe!

Easy clean up in the kitchen with Handmade Cotton Dish Cloths from Moomettes Crochet Shop

Handmade Cotton Dish Cloths Wash Cloths

Italian Spaghetti Sauce Recipe

Ingredients:

1 can Tuttoroso Crushed Tomatoes
1 28 oz. can Tuttoroso Puree
2  small cans Contadina Italian-Style Paste (this works the best)
2  country pork spare ribs (boneless) or pork chops (boneless)
1/2 lb. sweet sausage, cut in 1/3ds
1/2 lb. hot sausage, cut in 1/3ds
 EVO Olive Oil
 3/4 lb. ground chuck (not sirloin, it's too lean)
 1 onion, chopped
 3 -4 cloves garlic, chopped
 oregano
 basil
 parsley
 1 bay leaf
 cooking wine (about 1/3 cup)
  salt
  pepper
  sugar

  Preparation:

               1.  Add olive oil to bottom of big stock pot.  Add
               chopped garlic to soak.  Don't turn on pan yet.
               Chop onion, turn on stove, and add to garlic and
               olive oil.  Cook slowly till onions are soft.  Don't
               burn.  Remove onion and garlic and set aside.
             
               2.  Add pork and sausage, cook until brown.  Don't
               remove drippings.  Don't overcook.  Add ground
               meat and cook until brown.  Now, remove sausage
               and pork, set aside.  Leave all the drippings in!
             
               3.  Turn up heat a bit, and add the onion/garlic
               mixture and tomato paste into the ground meat
               mixture and more oil if needed.  Stir 2 minutes,
               making a roux.
             
               4.  Add crushed tomatoes, and puree.  Add 1 can of
               water.  At the most, if more water is needed, add
               from the tomato paste can.  Put the sausage and
               pork back in.
             
               5.  Add spices.  Stir.  Bring to boil.  Reduce heat,
               and simmer uncovered about 2 hours.  Adjust
               seasonings as needed.  May need more sugar.
             
© Frugal New England Kitchen