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sause for spags


Sunday Gravy !!!
needs to simmer most of day start by noon, or its less thick
serve with choice of pasta but homemade gnochi or cavetelli is best

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  • as much as you want minced garlic
  • 1 medium onion minced (optional)
  • 1/3 cup red wine (optional)
  • 1/2 cup olive oil
  • 1 tsp. salt
  • 1/2 tsp pepper
  • 1/2 tsp crushed red chilis (optional)
  • 3 ...6 oz. cans tomatoe paste
  • 14 oz. tomatoe sauce
  • 2 tsp. oregano
  • 2 tsp. basil
  • 1 Tbsp honey
  • 2 bay leaves
  • 2-3 italian sausages
  • half-one dozen meatballs
  • 3-6 braciiole (if using braciole have to remove some meatballs/sausage to make room)


Servings 1


Step 1

Cover the bottom of a Dutch oven with the olive oil, add the garlic and onion, let stand a few minutes, then turn heat to medium. when oil bubbles turn to low, do not over cook garlic it will turn bitter. add 1 tsp. oregano+basil+chilis
cook to release the aroma of the spices
add the tomatoe paste, turn heat back up to medium and cook until oil is absorbed, like a ruox (cook out the raw taste of the paste). add 3 cans of water using the paste tins, stir until blended well. add salt and pepper,1/2 tsp.oregano and basil. stir, turn down heat if needed, you do not want the sauce to burn to the bottom. add the tomatoe sauce, stir well then add a can of water using the sauce tin. stir until blened together. add rest of orgenano and basil, bay leaves, honey and wine. simmer on low do not boil. needs to simmer most of the day, add braciole, sausage and meatballs during last 2 hours.


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