Today I’m going to take those meatballs we made the other day and use them in a red gravy to make spaghetti and meatballs. Everyone I know loves this dish, except Justin. Noodles came out of his nose once, so he can’t stomach anything remotely worm-shaped anymore.

But, if you’re not Justin, you’re sure to love my MawMaw’s recipe for red gravy.

If you haven’t already done so, go ahead and prepare the meatballs first. (Click here for the recipe.)

Yield: 8 servings

Initial Ingredients:

  • 2 T vegetable oil
  • 2 chopped fresh tomatoes
  • 2 stalks chopped celery
  • 1 chopped onion
  • 1 chopped bell pepper
  • 4 cloves chopped garlic

Sauté the vegetables in the 2 T oil over a medium heat until the onions are soft and transparent, about 3 minutes.

Next Set of Ingredients:

  • 2 cans of tomato sauce (10-oz size)
  • 1 small can of tomato paste
  • 1 quart vegetable stock (or water)

Add all of the above-listed ingredients (except for the broth) to the sautéed vegetables.  
Simmer over a medium-low heat, stirring frequently, for about 15 minutes. Then add the broth.

Seasonings:

  • 2 t parsley
  • 1 t thyme
  • 1 t basil
  • 1 t sage
  • 2 t oregano
  • 1/2 t paprika
  • 1 t sugar (MawMaw said it was to cut the acidity.)
  • salt and pepper to taste
  • Parmesan cheese (as a garnish)

Add these seasonings to the sauce. Raise the heat and bring to a boil.
Then lower the heat to low and simmer ingredients for 30 minutes.
Add the meatballs.

MawMaw always let the sauce and meatballs simmer for 4-5 hours to give the flavors a chance to blend. The sauce became a deep russet color and the meatballs became sooooo tender. When I prepare this dish on a weekend, I do the same, but if you don’t have time for this, after the sauce simmers for 30 minutes, add the meatballs and simmer for another 30 minutes.

Garnish with grated Parmesan cheese for a hearty meal.

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