Homemade Italian Red Gravy
Rich, hearty, and bursting with the rustic flavors of Italy, this Homemade Italian Red Gravy is the ultimate comfort sauce for your favorite pasta or baked dishes. Simmered low and slow for hours, this classic recipe combines browned ground beef and Italian sausage with a medley of aromatic vegetables, tomato varieties, and a harmonious blend of herbs and spices. Grated carrots and celery add a hint of natural sweetness and depth, while a touch of sugar balances the tangy tomatoes. With its velvety texture and robust, savory taste, this versatile sauce is perfect for family dinners, meal prepping, or elevating your Italian culinary creations. Whether served over spaghetti, layered into lasagna, or spooned onto garlic bread, this rich Italian red gravy is a timeless crowd-pleaser you’ll make again and again.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 4 cloves Garlic cloves, minced
- 2 medium Carrots, finely grated
- 2 stalks Celery stalks, finely chopped
- 2 tablespoons Tomato paste
- 56 ounces Canned crushed tomatoes
- 15 ounces Canned tomato sauce
- 28 ounces Canned whole peeled tomatoes
- 2 cups Water
- 1 tablespoon Sugar
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.25 teaspoon Red pepper flakes
- 2 tablespoons Fresh parsley, chopped
- 2 Bay leaves
- 1 pound Ground beef
- 1 pound Italian sausage (mild or hot), casings removed
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat.
Add the chopped yellow onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, grated carrots, and chopped celery. Cook for another 5 minutes, stirring occasionally.
Push the vegetables to one side of the pot. Add the ground beef and Italian sausage to the other side, breaking them up with a wooden spoon. Cook until browned, about 7-8 minutes.
Mix in 2 tablespoons of tomato paste, stirring to coat the vegetables and meat. Cook for 2 minutes to slightly caramelize the paste.
Pour in the canned crushed tomatoes, tomato sauce, and whole peeled tomatoes. Break up the whole tomatoes with your spoon to create a chunky texture.
Add 2 cups of water to the pot and gently stir to combine.
Season the sauce with 1 tablespoon of sugar, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 1/4 teaspoon of red pepper flakes, 2 tablespoons of fresh chopped parsley, 2 bay leaves, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Bring the mixture to a simmer over medium-high heat, then reduce the heat to low.
Cover the pot partially with a lid, and let the sauce simmer gently for 2.5 to 3 hours, stirring occasionally to prevent sticking.
Taste the gravy and adjust seasoning as needed with additional salt, pepper, or sugar.
Remove bay leaves before serving. Serve the Italian red gravy over your favorite pasta, or use it as a base for lasagna or baked dishes.
Nutrition Facts
Calories |
3563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.5 g | 296% | |
| Saturated Fat | 78.2 g | 391% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 10413 mg | 453% | |
| Total Carbohydrate | 231.2 g | 84% | |
| Dietary Fiber | 56.9 g | 203% | |
| Total Sugars | 148.5 g | ||
| Protein | 176.6 g | 353% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 905 mg | 70% | |
| Iron | 36.7 mg | 204% | |
| Potassium | 11346 mg | 241% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
