I was raised in Queens, NY, or – as we sometimes call it in my family – Queens, Italy. In my old Italian neighborhood, we don’t make Italian red sauce … we make GRAVY. I add a secret “ingredient” when crushing the tomatoes with my hands … this recipe is MOLTO BENE! . . .
INGREDIENTS
– Olive oil
– 1 whole onion chopped
– garlic, chopped
– 1 whole red or yellow pepper, chopped
– 3 whole bay leaves
– 3 small cans of tomato paste
– 1 cup good red wine
– Fresh herbs, chopped – basil, rosemary, oregano, thyme
– 3 cans organic whole peeled tomatoes
– 2 cans organic crushed peeled tomatoes
– salt, pepper & crushed red pepper . . .
Heat Olive oil in the bottom of large saucepan – get it piping hot.
Add onions, garlic and sauté for a few minutes.
Add your chopped pepper, and 3 whole bay leaves
Sauté for about 5 minutes
Add the tomato paste and a full cup of red wine.
Add your chopped herbs.
Mix all of that and cook for about 30 minutes together, stirring frequently.
Add the whole peeled tomatoes, hand-crushing them in the pot – Stir.
Add the crushed peeled tomatoes and continue stirring.
Season with salt, pepper & crushed red pepper.
Let cook all day and stir frequently.
If you’re ok with dairy, add Parmesan cheese. . . .
Who’s Betta Than You? Nobody. . . .
#italiangravy #littleitalyny #slowcooking #secretingredient #cookingwithlove #barolo #cookingwithwine #homemadesauce #specialsauce #cookingwithherbs #organicherbs #awesomesauce . . .
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