Best 12 Peasant Spaghetti Sauceaka Gravy Recipes

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Peasant spaghetti sauce, also known as gravy, is a delicious and versatile sauce that can be used on pasta, chicken, or vegetables. It is made with simple, affordable ingredients like tomatoes, onions, garlic, and herbs, and can be easily customized to your liking. This article includes two recipes for peasant spaghetti sauce: a traditional recipe and a quick and easy recipe. The traditional recipe uses fresh tomatoes, while the quick and easy recipe uses canned tomatoes. Both recipes are delicious and flavorful, and sure to please everyone at your table. So, gather your ingredients and get ready to make a delicious and satisfying peasant spaghetti sauce!

Here are our top 12 tried and tested recipes!

SUNDAY GRAVY AND MACARONI (SPAGHETTI, REALLY)



Sunday Gravy and Macaroni (Spaghetti, really) image

On Sundays my grandpa Emmanuel would take the kitchen table out on the lawn and turn it into a buffet table for his 10 children and the whole neighborhood. He would make Sunday gravy (marinara sauce) filled with slow-cooked meats that flavored the sauce: braciole, pork chops, chicken thighs, rabbit, sausages and meatballs. He would simmer the meats for hours, then pull them from the sauce pot and separate them into stacks on a large platter. He would toss spaghetti, which he referred to as macaroni in English, with half of the remaining sauce and add lots of cheese to it. The extra sauce would be ladled on top of dinner plates of meat and macaroni. This recipe is all I can do to imitate Sundays with Emmanuel in 30 minutes.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 4 BIG Servings

Number Of Ingredients 18

1 pound spaghetti
1/4 cup extra-virgin olive oil, 2 turns of the pan, for both meats and sauce
3 thin cut pork loin chops, 1/2-inch thick, cut in 1/2
Salt and pepper
2 each sweet and hot Italian sausage links
1/2 to 1 teaspoon crushed red pepper flakes, for moderate to spicy marinara
5 cloves garlic, chopped, 3 for sauce, 2 for meatballs
1 small onion, minced
1 cup beef broth
1 (28-ounce) can crushed tomatoes
1 (14-ounce) can diced tomatoes
1/4 cup chopped flat-leaf parsley, a couple of handfuls of leaves
Several leaves fresh basil, torn or chopped, a handful
1 pound meat loaf mix, ground beef, pork and veal combined, from butcher counter
1 egg
1/3 cup grated Parmigiano-Reggiano, 2 handfuls, plus extra for tossing pasta and to pass at table
1/2 cup Italian bread crumbs, 3 handfuls
1 loaf crusty Italian bread, for serving

Steps:

  • Heat water for pasta to boil. Salt and cook pasta 7 to 8 minutes, to al dente.
  • Preheat oven to 425 degrees F.
  • Heat a deep skillet or medium heavy bottomed sauce pot over medium high heat. Season pork chops with salt and pepper. Halve sausages. Add 1 tablespoon, 1 turn of the pan, extra-virgin olive oil to pan or pot. Place chops in pan or pot and brown 2 minutes on each side, remove. Add another tablespoon oil, 1 turn of the pan, and sausages. Brown sausages 2 minutes on each side and transfer to plate with pork. Add pepper flakes, 3 cloves chopped garlic and onion to the pot and saute 1 minute. Add broth to the pan and scrape up drippings. Add tomatoes and herbs and bring sauce to a bubble. Add meats back to the pot and reduce heat to simmer. Simmer sauce until ready to serve, 12 to 15 minutes.
  • Combine ground meat, egg, remaining 2 cloves chopped garlic, 1/3 cup cheese, and bread crumbs. Season with salt and pepper and roll into balls, 1 1/2 to 2 inches in diameter. Place balls on nonstick cookie sheet. Roast meatballs 10 minutes, then slide into Sunday sauce and turn off oven. Add bread to oven to crisp crust.
  • To serve, place pork, sausages and meatballs on serving dish. Pour 1/2 of the sauce into a serving dish to ladle over pasta and meats at the table. Toss cooked spaghetti with remaining sauce in sauce pot, adding a few handfuls of grated cheese to the pot as you toss it. Transfer pasta to a serving dish.

PEASANT SPAGHETTI SAUCE(AKA GRAVY!)



Peasant Spaghetti Sauce(Aka Gravy!) image

This recipe comes from my italian great grandmother who lived on a pig farm in the old country during ww2. Everything is cooked in one pot.

Provided by joepro

Categories     One Dish Meal

Time 4h

Yield 4 serving(s)

Number Of Ingredients 12

2 lbs pork necks
1 onion
3 tablespoons garlic
1 cup wine, of choice (substitute 1/2 cup of vodka for a spicy sauce)
extra virgin olive oil
1 (28 ounce) can tomatoes (of choice)
12 ounces tomato paste (2 small cans)
2 beef bouillon cubes
1 cup parmesan cheese
1 1/2 tablespoons basil
1 pinch sugar
noodles, of choice

Steps:

  • sear neckbones on all sides using olive oil, then set aside.
  • saute in olive oil, onion, garlic and basil.
  • add the wine and scrape pot with cooking utensil.
  • add tomatoes, bouillon, neck bones, sugar.
  • add lid, cook on low, stir sauce every 20 minutes.
  • with an hr left remove neckbones and add the paste.
  • salt as needed. add parmesan to sauce when finished cooking.
  • add cooked pasta.

Nutrition Facts : Calories 289, Fat 8.2, SaturatedFat 4.6, Cholesterol 22.2, Sodium 1380, Carbohydrate 32, Fiber 6.8, Sugar 17.9, Protein 16.1

PEASANT PASTA



Peasant Pasta image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil, 1 turn of the pan
1/2 pound hot Italian sausage, available in bulk at butcher counter or, 2 links, casings removed
1 pound sweet Italian sausage, available in bulk at butcher counter or, 4 links, casings removed
3 to 4 cloves garlic, chopped, optional
1/2 cup chicken or vegetable broth
1 (28-ounce) can crushed tomatoes
1/2 cup heavy cream
Salt and freshly ground black pepper
1 cup frozen green peas
24 leaves fresh basil, torn or thinly sliced
1 pound penne rigate pasta, cooked to al dente
Grated Italian cheese, for passing

Steps:

  • Heat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan. Add sausage meat. Crumble sausage meat as it browns. Add chopped garlic to the pan. When all of the crumbles have browned evenly, deglaze the pan drippings using chicken or vegetable broth. Stir in crushed tomatoes and bring the sauce up to a bubble, then reduce the heat to a simmer. Stir cream into your sauce, this will blush the color and cut the acidity of the tomatoes. Season with salt and pepper. Stir peas and basil into your sauce to combine. Toss hot drained penne rigate in pan with the sauce, then transfer pasta to serving bowl.

SPAGHETTI SAUCE



Spaghetti Sauce image

Provided by Ree Drummond : Food Network

Time 2h15m

Yield 12 servings

Number Of Ingredients 20

5 pounds ground beef (I used ground round)
3 tablespoons olive oil
2 large yellow onions, diced
6 cloves garlic, minced
Two 28-ounce cans crushed tomatoes
One 14-ounce can crushed tomatoes
One 6-ounce can tomato paste
1 jar good store-bought marinara sauce (you can use another jar if you like the sauce to be more saucy than meaty)
2 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon ground oregano
1 teaspoon ground thyme
1/2 teaspoon crushed red pepper, optional
4 bay leaves
1/4 cup finely minced fresh parsley or 3 tablespoons parsley flakes, plus more for serving
8 fresh basil leaves, chopped
1 whole rind from 1 wedge Parmesan, optional
1/2 cup grated Parmesan, optional, plus more for serving
2 pounds spaghetti, cooked al dente and tossed with olive oil, for serving
Garlic-cheese bread, for serving

Steps:

  • In a large pot over medium-high heat, brown the ground beef until totally browned. Remove the meat from the pot with a slotted spoon and put into a bowl. Set aside.
  • Discard any grease in the pot, but do not clean the pot. Drizzle in the olive oil. When it is heated, throw in the diced onions. Stir it around for 1 1/2 minutes, and then add the garlic. Stir and cook for an additional minute.
  • Add the crushed tomatoes, tomato paste and marinara sauce. Stir to combine, and then add the sugar, salt, oregano, thyme, crushed red pepper (if using) and bay leaves. Stir, then add the cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid.
  • After an hour, add the minced parsley, basil and the Parmesan rind if using (or grated Parmesan if you prefer--or both!). Stir to combine, and then put the lid back on and allow it to simmer for another 30 minutes or so. Discard the bay leaves before serving.
  • Serve a big bowl of oiled noodles and the spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread.
  • Amen.

CONFORTI FAMILY RED GRAVY (SPAGHETTI SAUCE)



Conforti Family Red Gravy (Spaghetti Sauce) image

When I was growing up my mother would open a jar of Ragu when we had spaghetti. Even though I do like Ragu, there is just nothing like home made! My husband is Italian, and I had never made sauce from scratch. He got me started, but now, I make it my own. And the house smells phenomenal while it's cooking!

Provided by Lauren Conforti

Categories     Other Sauces

Time 8h20m

Number Of Ingredients 18

SAUCE BASE
2 large cans of tomato puree
2 large cans of crushed tomatoes
1 can(s) tomato paste
1-2 c sliced mushrooms (or use canned)
1 vidalia onion, chopped
1/2 green bell pepper, chopped (sometimes i substitute roasted red peppers)
4-5 clove garlic, minced (adjust to suit your taste)
SEASONINGS - ** SEE DIRECTIONS
2 Tbsp oregano
2 Tbsp basil
1 Tbsp parsley
1/8 c parmesan cheese
4 Tbsp sugar
red wine, (or marsala wine)
1 lb sweet italian sausage, sliced & cooked (optional)
24 small meatballs, cooked (optional) frozen, or make your own
CAN OMIT MEATS FOR A VEGETARIAN SAUCE

Steps:

  • 1. This is a double batch. The single batch always gives me enough sauce for 2 dinners, so I double it and freeze the extra.
  • 2. Use a large stock pot. (I've used a 6 qt. crock pot and without the meat added, it filled it right to the top!)
  • 3. If adding meat, fry the sausage or meatballs until nice & browned. De-glaze the pan with a little wine to get all those browned bits. If NOT adding the meat, just add a little wine to the sauce.
  • 4. Add all the ingredients into the pot with the seasonings being added as below.
  • 5. ** For the seasonings, My husband's grandmother taught him to add the seasonings in this order as a boy. I thought it was cute. - First you see the grass grow (this is the oregano, basil, parsley); - then the snow falls on the grass (parmesan cheese); - then you see some frost on the snow (this is the sugar) Then, of course, you mix it all in. :)
  • 6. Cook at a low boil for 8-10 hours. I replace the pot lid with a flat slotted pan (like a pizza pan) to allow moisture to escape. The sauce needs to cook down a bit and thicken.
  • 7. ** Note: You can cook this recipe all day on LOW in a 6-quart or larger crock pot.

AUTHENTIC HOMEMADE ITALIAN GRAVY (SPAGHETTI SAUCE)



Authentic Homemade Italian Gravy (Spaghetti Sauce) image

This authentic homemade Italian Sauce (or Gravy as most Italians call it) is bursting with sweet San Marzano tomato flavor, fresh basil, and is easy enough even for the beginner in the kitchen. Learn to make this sauce to WOW your family, guests, and to have on hand when time is short and you need to feed a crowd. Even the pickiest of eaters will love it - children and adults alike! It's so versatile you can use it for everything. This sauce has low acidity. Please be sure to PINCH this recipe to save it to your recipe box, share it with friends, and last but not least, Enjoy!

Provided by Sarah McCormick @Sarah_McCormick

Categories     Gravies

Number Of Ingredients 8

1 small onion, diced or rough chopped
3 clove(s) garlic, peeled and cut in half
2 tablespoon(s) olive oil
1/4 cup(s) chopped fresh basil or 1 tsp dried basil
1 teaspoon(s) salt
2 can(s) san marzano tomatoes, 28-32 oz.
1 pound(s) ground beef
1/2 teaspoon(s) black pepper

Steps:

  • Heat olive oil in a dutch oven or pot (large enough to contain all sauce ingredients) over medium heat. When hot but not smoking, add onion and garlic and saute until onion is translucent and garlic is fragrant. Be sure to stir every couple minutes so the garlic doesn't burn. If you want to leave the garlic in the sauce, you may do so, but if not, now is the time to remove garlic from the pot. I personally leave it in because my family loves garlic. If you choose to remove it, there will only be a very subtle garlic flavor present in the sauce.
  • Add ground beef to pot with onion and olive oil. Fry, breaking up until small pieces are all that's left. Drain if excess oil is present; I recommend using lean ground beef for health reasons and draining.
  • Once drained, add both cans of tomatoes, filling with 1.4 can of water afterwards to rinse the remaining sauce out and add to pot. Add chopped or broken up basil leafs if using fresh, or add dried basil at this time. Also add salt and pepper to pot. Stir well, breaking up any large chunks of tomato against the side of the pot.
  • Allow pot to come to a simmering boil, and then turn heat down to low. Place lid on the pot, stirring every 5 minutes or so. Allow to simmer for 30-45 minutes. When the proper time has passed, taste the sauce and add more salt and pepper to your liking.
  • Once this time has elapsed, your sauce is done and you are ready to use it for whatever you want - baked ziti, lasagna, spaghetti, stuffed peppers, or over polenta. You can also make a meatless version by simply omitting the ground beef, and you may use the sauce for pizza as well! It's a great, flavorful, and very versatile sauce for all occasions. Enjoy!

PEASANT STYLE SPAGHETTI



Peasant Style Spaghetti image

Proscuitto and fresh tomatoes are the main ingredients in this easy to prepare and delicious spaghetti dish. This recipe is based on one from Valentino's in Santa Monica.

Provided by Simply Chris

Categories     Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

4 medium garlic cloves, minced
1 lb roma tomato, chopped
1 tablespoon extra virgin olive oil
1/4 lb prosciutto, minced
1/2 teaspoon fresh ground black pepper
1 teaspoon dried oregano
12 ounces thin spaghetti, cooked and drained
1/4 cup Italian parsley, chopped
1/3 cup asiago cheese, grated

Steps:

  • Saute the garlic and tomatoes with the olive oil in a 10 inch skillet over medium-high heat until tender, about 5 minutes.
  • Add the prosciutto, black pepper and oregano.
  • Reduce heat and simmer until ingredients are well blended, about 3 minutes.
  • Remove from heat and add the parsley and Asiago cheese.
  • In a large pasta bowl toss the sauce mixture with the cooked and drained spaghetti.
  • Garnish with additional whole parsley sprigs.

Nutrition Facts : Calories 378.1, Fat 5.6, SaturatedFat 0.8, Sodium 15.3, Carbohydrate 63.8, Fiber 1.7, Sugar 3.1, Protein 18.3

SPAGHETTI SAUCE (AKA: RED GRAVY)



Spaghetti Sauce (Aka: Red Gravy) image

There are so many recipes for a delicious pot of spaghetti sauce, which, in my family, (and in many parts of the South Jersey region), is referred to as "gravy". Nothing is better than walking into the house on a lazy Sunday afternoon to the enticing aroma of a big pot of tomato heaven. Here is my recipe for a smooth sauce filled with a great assortment of meats and spices. With some preparation in the beginning and a few voluntary hands to stir the pot throughout the day, this comfort meal will not dissapoint. Salut! and enjoy...

Provided by Kamiller

Categories     Vegetable

Time 4h20m

Yield 1 large pot, 8-10 serving(s)

Number Of Ingredients 11

5 (28 ounce) cans crushed tomatoes (I use Furmano brand)
2 quarts water
1 -2 lb fresh sweet Italian sausage (hot sausage may be used too, depending on taste preference)
1 -2 lb fresh pork neck bones
1 tablespoon fresh minced garlic
1 tablespoon olive oil
salt & pepper
2 -3 teaspoons garlic powder
2 -3 teaspoons parsley flakes
2 -3 teaspoons crushed basil
2 -3 teaspoons dried oregano

Steps:

  • In a large dutch oven or 8 quart pot. briefly cook garlic and olive oil.
  • Place fresh sausage and neck bones in pot.
  • Add desired amounts of salt and pepper to meats.
  • Add enough of the 2 qts. of water to cover meats in the pot, (not all of the water may be used). Cover and cook on low-medium for at least an hour. Do not allow water to boil; this will toughen meats.
  • Add the crushed tomatoes to the pot and stir. Begin with 4 cans and add the last can according to desired thickness, remembering that sauce will thicken as it cooks.
  • Add spices, again according to taste, and stir. More may be added as sauce cooks.
  • Stir frequently and keep on low to medium heat, making sure sauce never boils. Continue to cook for at least 4 hours; sauce may cook longer if desired.
  • Homemade or store-prepared meatballs may be added to pot.
  • Serve over pasta, raviolis, or as a base to lasagnas and zitis.

WORLD'S BEST PASTA SAUCE!



World's Best Pasta Sauce! image

Well, my Lasagna has become quite popular, and I think the sauce from that makes amazing meat sauce as well. So I thought I would post it by its self.

Provided by John Chandler

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 1h45m

Yield 16

Number Of Ingredients 14

1 pound sweet Italian sausage, sliced
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil
½ teaspoon fennel seed
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • In a large pot or Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until well browned; drain fat. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in sugar and season with basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1 1/2 hours, stirring occasionally.

Nutrition Facts : Calories 157.4 calories, Carbohydrate 11.9 g, Cholesterol 24 mg, Fat 8.6 g, Fiber 2.3 g, Protein 9.6 g, SaturatedFat 3.1 g, Sodium 672.8 mg, Sugar 5.4 g

GRANDMA MAGGIO'S SPAGHETTI SAUCE



Grandma Maggio's Spaghetti Sauce image

This is one that was recited to me out of memory alone, and described as a hand of garlic, etc., though the ingredient quantities should be accurate. I encourage buying the cheapest versions of these ingredients you can find; it will feed an army for about $15 without ruining the taste. You should add more seasonings based on preference. A great vegetarian sauce, and with meatballs...it makes great meatball sandwiches.

Provided by Sarah Garland

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 55m

Yield 10

Number Of Ingredients 13

2 tablespoons olive oil
1 onion, chopped
1 whole head garlic, peeled and chopped
2 cups sliced fresh mushrooms
½ cup chopped fresh basil leaves, or to taste
1 (28 ounce) can whole peeled tomatoes
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
¾ cup Merlot wine
2 teaspoons salt
1 teaspoon ground black pepper
2 teaspoons dried oregano
¼ cup white sugar

Steps:

  • Heat olive oil in a large saucepan over medium-low heat, and cook and stir the onion and garlic until translucent but not browned, 6 to 7 minutes. Stir in the mushrooms and basil, and cook and stir until the basil is wilted and the mushrooms are cooked through and have given up their juices, about 10 minutes.
  • Pour in the whole peeled tomatoes, and bring the mixture to a boil, stirring and chopping the tomatoes into pieces with a spoon. Pour in the tomato sauce and stir, crushing any large pieces of tomato left, and bring to a simmer. Let the sauce simmer until slightly thickened and bubbling, stirring occasionally, about 15 minutes.
  • Stir the tomato paste into the sauce, and fill the empty tomato paste can with Merlot wine, stirring to dissolve any remaining tomato paste in the can. Pour the Merlot wine into the sauce, and stir well to combine. Bring the sauce back to a simmer, and stir in the salt, pepper, dried oregano, and sugar. Let the sauce simmer until the seasonings are blended and the sauce is heated through, about 3 more minutes.

Nutrition Facts : Calories 114.4 calories, Carbohydrate 18 g, Fat 3.1 g, Fiber 2.8 g, Protein 3.1 g, SaturatedFat 0.4 g, Sodium 934.9 mg, Sugar 11.6 g

VICTORIA GOTTI'S SUNDAY GRAVY SPAGHETTI SAUCE



Victoria Gotti's Sunday Gravy Spaghetti Sauce image

From her book, Hot Italian Dish. The longer you cook this sauce, the more flaverful it will be. I minced my garlic but her recipe doesn't specify how it should be.

Provided by Punky Julster

Categories     Sauces

Time 3h15m

Yield 10 cups

Number Of Ingredients 14

1/2 cup virgin olive oil
5 garlic cloves
1 lb beef neck bone, ribs or other, cut into chunks
1 lb sweet Italian sausage
1 lb pork, uncut
4 (28 ounce) cans crushed tomatoes, undrained
2 tablespoons tomato paste
1 chicken bouillon cube
1 beef bouillon cube
1/4 cup water
salt and pepper
4 sprigs fresh basil
1/2 tablespoon dried oregano
1/2 teaspoon dried parsley

Steps:

  • Heat the oil in a large saucepan over medium heat. Add the garlic browning slightly, be careful not to burn it.
  • Add the meat a few pieces at a time. Brown all the pieces on both sides, about 5 minutes per side.
  • Add the tomatoes, tomato paste, bouillon cubes, and water to the meat mixture, stir to combine. Bring to a boil and cook for 10 minutes, stirring constantly.
  • Add the salt and pepper, basil sprigs, oregano, and parsley to the pot, cover and let simmer for 2-3 hours until the meat is falling off the bone and the sauce has thickened. Stir the pot every 20 minutes.
  • When the sauce is done and the meat is tender, remove the meat from the sauce and set aside in a covered casserole dish. Serve both the meat and the sauce with your choice of pasta.

Nutrition Facts : Calories 348.1, Fat 19.6, SaturatedFat 4.6, Cholesterol 52.7, Sodium 1127.6, Carbohydrate 22.1, Fiber 4.6, Sugar 12.2, Protein 23.4

HOMEMADE SPAGHETTI SAUCE



Homemade Spaghetti Sauce image

Homemade Italian spaghetti sauce from an Italian family. The longer you cook it the better it tastes.

Provided by Cathy

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 4h10m

Yield 6

Number Of Ingredients 11

1 chopped onion
5 cloves garlic, chopped
2 teaspoons olive oil
2 (28 ounce) cans peeled ground tomatoes in paste
1 (6 ounce) can Italian-style tomato paste
7 cups water
3 tablespoons Italian seasoning
2 tablespoons dried basil
1 teaspoon white sugar
½ cup red wine
1 pinch crushed red pepper

Steps:

  • In large saucepan over medium heat, saute onion and garlic in olive oil until soft. Stir in tomatoes, tomato paste, water, Italian seasoning, basil, sugar, wine, and crushed red pepper. Reduce heat to low and simmer 3 hours, stirring occasionally. Serve.

Nutrition Facts : Calories 123.5 calories, Carbohydrate 19.6 g, Fat 2.4 g, Fiber 6.1 g, Protein 5.8 g, SaturatedFat 0.3 g, Sodium 659.1 mg, Sugar 9.3 g

Tips:

  • Use ripe tomatoes: The riper the tomatoes, the sweeter and more flavorful your sauce will be.
  • Roast your tomatoes: Roasting tomatoes intensifies their flavor and makes them easier to peel.
  • Use a variety of herbs: Italian herbs like basil, oregano, and parsley add a delicious depth of flavor to your sauce.
  • Don't overcrowd the pot: When simmering your sauce, make sure there is enough space for the sauce to bubble and thicken.
  • Simmer for at least 30 minutes: The longer you simmer your sauce, the more time it has to develop its flavor.
  • Taste your sauce as it simmers: Adjust the seasonings to your liking, adding more herbs, salt, or pepper as needed.
  • Serve with your favorite pasta: Spaghetti, penne, and macaroni are all great choices for serving with peasant spaghetti sauce.

Conclusion:

Peasant spaghetti sauce, also known as gravy, is a simple but delicious Italian dish. Made with just a few basic ingredients, it is a flavorful and versatile sauce that can be used on pasta, pizza, or as a dipping sauce. The key to a great peasant spaghetti sauce is to use fresh, ripe tomatoes and to simmer it for at least 30 minutes. With a little time and effort, you can easily make a delicious peasant spaghetti sauce at home.

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