© 2019 MarcaRelli
This is a super-rich Sunday gravy that will blanket your macaroni and meatballs like a down comforter. We combine crushed tomatoes with thick tomato puree and then add tomato paste. Olive oil and garlic rounds it out adding a silky shine and a garlicy punch.
This recipe comes out best using a slow-cooker approach, so start it in the morning on a day when you can hang around. As the sauce simmers it will perfume the house. I guarantee you’ll be jamming a hunk of bread into it by lunch time.
We here in the stew prefer RedPack brand canned tomatoes so we stock up on them when they go on sale – but the store brand will work just fine and is usually less expensive.
Need This
1 – 29 ounce can of crushed tomatoes
1 – 29 ounce cans of tomato puree
1 – 6 ounce cans of tomato paste
Olive oil
6 large cloves of garlic – peeled and sliced thin
1 medium sized onion – peeled and cut in half
Salt
Ground black pepper
Dried oregano
1 cup dry red wine
Do This
Pour a couple of glugs of olive oil into a large pot and put a medium heat under it.
Add the sliced garlic to the olive oil and fry until the garlic just starts to brown (don’t overcook it).
Now add the 3 cans of tomato sauces to the pot. Throw in the onion, the cup of red wine and the salt, pepper and oregano to taste, then stir well.
Cover the sauce with a lid.
Check every 10 minutes or so. When the sauce starts to bubble remove the lid and reduce the heat to its lowest setting.
If you are making meatballs add them to the sauce now.*
Slow simmer uncovered for at least 4 hours stirring occasionally or until the sauce is the consistency of wet cement.
Serve hot over macaroni, meatballs, sausage and peppers and vegetables. Use as a base for homemade pizza. Serve as a dipping sauce alongside strips of cut up focaccia or breaded mozzarella sticks.
Refrigerate anything leftover. It will only get better.
Serves 4 (with leftovers). My cost approx. $ 5.73 total – about 96 cents per serving.
*Quick Budget-Friendly Meatball Recipe
1-1/2 lbs ground beef + 1/2 pound of bologna (chopped fine) + 1 large egg + 1/4 cup dried onion + 1 cup Italian seasoned breadcrumbs + salt + ground black pepper and parsley flakes.
Mix all ingredients thoroughly. Scoop out meat mixture into golf ball sized meatballs and toss em into the sauce.
