Italian Red Sauce aka Red Gravy or spaghetti sauce

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Total Time
6hrs 35mins
Prep
30 mins
Cook
6 hrs 5 mins

This makes a great deal of sauce but it freezes very well and can be used in any way you would use a red sauce. The Italian ham makes all the difference in the taste. Also, for those who have made sauce and it has been "acidy" I have never had this problem with the imported tomatoes. Every time I make a batch, I give some to friends. They all love it. It also works very well with

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Ingredients

Nutrition

Directions

  1. Place olive oil in a large soup pot.
  2. Add garlic and simmer about one minute, do not let it brown.
  3. Put tomatoes in blender and blend briefly to smooth out the tomatoes.
  4. Then add to garlic.
  5. Cut Italian ham in chunks.
  6. When I order this from the Deli, I have them cut it in 1/2 lb slab.
  7. Add basil and crushed red pepper flakes.
  8. Let simmer about 6 hours.
  9. I always check the richness of the sauce by putting a spoonful in a clean bowl, let it sit for about 5 minutes and if water is seperating from the sauce, continue to simmer.
Most Helpful

5 5

P...I made this exactly as directed, even down to the Cento tomatoes and the cubed prosciutto. I let it simmer in my crockpot for the time needed and the smell is fabulous. You are right, it makes a lot of sauce. The flavor is wonderful, rich with the tomatoes not being overpowered by other spices and the prosciutto added the just the right touch without standing out. I am going to use it tonight for pizza and freeze the rest in quart containers. I can see how adaptable this sauce will be! Thank for sharing!

4 5

This is a duplicate of my own sauce except for the ham. Great addition! TIP: Tomatoes in enameled cans are less acidic (Furmano's, Snow Floss), but you can cut the acid by adding a little Coke to the sauce.

4 5

I like the tip in Step 9 to test for doneness. Also, if acidity is a problem for you with tomato sauce, a little sugar goes a long way in counterbalancing the acid..