Spaghetti Gravy

Time: 60

Servings: 9

This is a budget friendly all purpose gravy, (also known as marinara sauce,) that my family makes during lent. The beautiful part about this recipe is that is can be adapted to many different dishes and tastes. This gravy goes well over spaghetti, gnocchi, prepared pasta dishes like tortellini or fried ravioli. It also pairs well with Italian sausage or meatballs; add these into the gravy fully cooked as you let it simmer. You can also use the gravy as pizza sauce, appetizers, or even to dip mozzarella sticks in. Try combining it with some meatballs, mozzarella, and a French roll for a meatball sandwich. The possibilities are seemingly endless: experiment to your heart’s desire.

Ingredients

2 small cloves garlic, minced or pressed 1 small or medium onion, chopped 1 – 2 tablespoons olive oil 1 (29 oz) can tomato puree

1 (15 oz) can tomato sauce 1 (6 oz) can tomato paste 1 tablespoon dried oregano 1 tablespoon dried basil 1 teaspoon sugar

1 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon pepper 1 Bay leaf (optional)

In three-quart dutch oven sauté onion and garlic in olive oil over medium-high heat until onion is semi-transparent.

After sautéing the onion and garlic add the tomato puree; stir well. Add tomato sauce and tomato paste and stir to break up the tomato paste.

Add remaining ingredients and stir well. Cover and let simmer for 40 minutes.

Quick Tip

When cooking raw meatballs or sausage brown the meat in the same dutch oven you plan on cooking the gravy in. When you go to sauté the onion and garlic omit the olive oil and sauté them in the drippings from the meats.