Red Sauce/Italian Gravy - Kraft Recipes Top
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Red Sauce/Italian Gravy

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Make It

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  • Heat a large pan or pot (if you have a Dutch oven it works best) over medium heat. Pour the olive oil in slightly heated pan. Once it starts to simmer add the chopped onion. Cook for about 2-3 minutes, stirring occasionally. Don’t let the onions get brown, just softened. Now, add the garlic and cook for another 2 minutes. Again, don’t let the garlic brown just fragrant.
  • **if not using meat skip this paragraph**
  • Once it is fragrant, if using meat add it and turn up heat to high. Break up any large clumps of meat while stirring. Add salt and pepper to taste. Cook until it is no large pink but not brown yet, about 4-5 minutes. Now stir in heavy cream. Allow it to simmer and thicken until most of the water from the cream is gone (evaporated). Continue with next paragraph.
  • Once it is fragrant, add the can of pureed tomatoes and the can of crushed tomatoes. Stir until mixture is even. Add oregano, basil, parsley, and salt and pepper if you didn’t use meat. Bring to a simmer, after large bubbles begin to form lower heat to low and cook for a few minutes.

Special Equipment Needed


I put the garlic and onion into a food processor to get it chopped up~ *Also what is good in it and they make it like meatballs, get a pepperoni roll from deli and cut it up into chunks, slightly cook separately, then add before bringing to a simmer.* **If you want to use fresh tomatoes then you will need 10 ripe tomatoes. Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside. **

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