When you say ‘red sauce’ to an Italian it can mean 2 things…

  • Sunday gravy. Made in a large pot on Sunday only, it takes several hours and a host of meats that become so tender they fall apart. The meats can be pork shoulder, sausage, meatballs, braciole or even pork ribs. It is served over pasta only.
  • Marinara. A much quicker sauce which is served over most Italian-style dishes. It can also be served on pasta, but only on a week-night.

Capice?…I mean, understand?

Over the years I’ve come up with lots of variations of her gravy, depending on what it will be used for. Here’s my basic marinara sauce.

Marinara Sauce

  • 1 whole onion, chopped
  • 2 cloves garlic, minced
  • olive oil
  • 2 cans crushed tomatoes
  • 1 Tbs. dried Italian herbs
  • Chicken broth in carton, as needed

Into a hot sauce pot add olive oil. When heated add onion until translucent, then add garlic. When fragrant, add the herbs and crushed tomatoes. When it reaches a boil, reduce heat, cover and let simmer for close to 45 minutes. If it gets too thick along the way, thin out with some chicken broth.

Interested in long cooking Sunday gravy with meat? Click here.