Italian Tomato Sauce

Posted On February 28, 2023

This is a favorite, go-to, tomato sauce, delicious with meatballs, braciola, sausage, and our favorite pastas -spaghetti and ziti. If made with tomatoes only, it is called sauce. However, with the variation of adding meat to the base, it is called “gravy.”

Below is mom’s recipe which is “a try at putting Grandma Pascucci’s recipe in writing.”

Ingredients

• 1/2 cup olive oil (substitute 2T vegetable oil)
• 1 Medium onion, chopped coarse
• 3 cloves garlic, minced
• 2 cans (29 ounce) puree (or plum tomatoes) plus equal amounts hot water
• 2 6oz. cans tomato paste
• 2T fresh chopped basil, or 2 tsp. dried basil
• 1/4 cup chopped parsley, or 2T dried parsley
• 1/2 T dried oregano
• 1 tsp. sugar
• 1 tsp. salt
• 1/2 tsp. pepper
• 2T grated Italian cheese
• 1/4 cup dry red wine (optional)
• 1T Gravy Master (optional)

Directions

1. In a large, heavy saucepan (or frying pan) heat oil; saute onion and garlic, 5 minutes. Take care not to burn.
2. Add tomato paste. Fry over low heat about 10 minutes. Take care not to burn.
3. If frying pan was used for the above, transfer to large saucepan. Add remaining ingredients.
4. Bring to a boil, then lower heat and simmer for several hours; minimum 3 hours.

Variation

Meat “GRAVY”

1. Start with a small piece of pork butt.
2. Brown under broiler or frying pan.
3. Add to sauce for last hour of cooking.
4. If frying pan was used, drain off fat. Add enough water to cover bottom of pan.
5. Bring to a boil to deglaze and remove bits of meat, etc. Add to tomato sauce.
6. If broiled, just add to tomato sauce.
7. Voila- Gravy!

Yield: 3 Quarts