Italian Gravy

Name: Italian Gravy
Prep time: 30 min
Yield: 12 Servings
Ingredients: cup extra virgin olive oil: 1/2; chopped garlic cloves: 3; pinch red pepper flakes: 1; tbsp chopped fresh basil: 2; tbsp chopped fresh oregano: 2; tbsp fresh thyme leave: 1; bay leaves: 2; onion – diced: 1; carrot, finely chopped: 1; cup red wine: 1/4; oz cans whole plum potatoes – peeled: 2-28; pinch sugar: 1; salt & freshly ground black pepper

Features:

Cuisine:

Italian

8 hrs 30 mins
Serves 12
Medium

Ingredients

1/2 cup extra virgin olive oil
3 chopped garlic cloves
1 pinch red pepper flakes
2 tbsp chopped fresh basil
2 tbsp chopped fresh oregano
1 tbsp fresh thyme leave
2 bay leaves
1 onion – diced
1 carrot, finely chopped
1/4 cup red wine
2-28 oz cans whole plum potatoes – peeled
1 pinch sugar
salt & freshly ground black pepper

How to Make Italian Gravy

Heat olive oil in a large saucepan over low heat.
Sauté the garlic, red pepper flakes, and herbs for 2 minutes until the herbs are fragrant and the garlic turns golden.
Raise the heat to medium.
Add the onion and carrot.
Cook for 5 minutes until they breakdown and turn soft.
Deglaze with red wine and reduce to evaporate the alcohol.
Hand crush the canned tomatoes and add them to the pot, along with its liquid contents.
Add a pinch of sugar to cut down on the acidity from the tomatoes; season with salt and pepper.
Let simmer uncovered for 30 minutes.

Trivia

Originally, gravy referred to the fat that dripped from roasting meat.