Servings: 12
Sunday Gravy
This slow-simmered succulent Sunday gravy is so flavorful it will knock your socks off -- you'll never go back to standard spaghetti sauce!
Ingredients
- 1/4 cup olive oil
- 2 medium yellow onions chopped *see notes
- 4-6 cloves garlic pressed or finely minced *see notes
- 84 ounces crushed tomatoes
- 28 ounces diced tomatoes
- 2 tablespoons fresh oregano minced
- 2 teaspoon ground black pepper
- 4 bay leaves
- 1-2 pounds cooked meatballs
- 1 pound Italian sausage cooked and cut into bite-size pieces*
- 14 ounces canned mushrooms drained
Instructions
- In a large Dutch oven or stock pot, heat the 1/4 cup olive oil over medium heat. Add the chopped 2 medium yellow onions and minced 4-6 cloves garlic, sauteing until translucent.
- Add the 84 ounces crushed tomatoes and 28 ounces diced tomatoes, juice and all. Everything that is in the can.
- Stir in the chopped 2 tablespoons fresh oregano, 2 teaspoon ground black pepper and 4 bay leaves. Add the 1-2 pounds cooked meatballs, cut 1 pound Italian sausage and drained 14 ounces canned mushrooms.
- Lower to the least amount of heat possible. Cover with the lid ajar for steam to release.
- Simmer for 4-6 hours, stirring every so often to prevent scorching.
- When ready to serve, cook desired pasta.
- Remove and discard the bay leaves.
- Spoon over pasta and top with cheese or crushed red pepper flakes, if desired.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Notes
About 2 cups yellow onions.
Amount of garlic will depend heavily on your taste and the size of your garlic cloves. It you are using a large head, use 4, a small head will call for 6. If you really love garlic, use more and if you don’t, use less. To cook sausage, bake at 350 degrees for approximately 25 minutes. Allow to cool, then slice into 1/2 inch pieces. Drain well on a paper towel lined plate before adding to sauce.
Amount of garlic will depend heavily on your taste and the size of your garlic cloves. It you are using a large head, use 4, a small head will call for 6. If you really love garlic, use more and if you don’t, use less. To cook sausage, bake at 350 degrees for approximately 25 minutes. Allow to cool, then slice into 1/2 inch pieces. Drain well on a paper towel lined plate before adding to sauce.
Nutrition
Calories: 365kcal, Carbohydrates: 22g, Protein: 17g, Fat: 25g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Cholesterol: 56mg, Sodium: 708mg, Potassium: 999mg, Fiber: 6g, Sugar: 12g, Vitamin A: 525IU, Vitamin C: 27mg, Calcium: 125mg, Iron: 5mg