It's hard to imagine how this simple recipe, with only 7 main ingredients plus some Herbs and Spices, can be so profoundly flavorful. Commonly referred to as Red Gravy, this all-purpose Creole-Italian tomato sauce can be used over pasta or as the sauce in an almost endless list of other dishes. A version of Red Gravy is found in every Creole-Italian restaurant in New Orleans and nearly every home in South Louisiana that boasts an Italian heritage.
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Is it Gravy or is it Sauce?
Not everyone refers to this dish as "Gravy". Many simply call it "Sauce" and it seems to be a common debate in Italian cuisine circles, even well beyond New Orleans. To me, it's part of the quirky nomenclature we enjoy in South Louisiana where we "make groceries" and yell "Throw me something, mister" from the "Neutral Ground". While the topic of sauce vs gravy is debated with remarkable fervor, I prefer to sit back and appreciate it as an example of the many contributions to our rich Creole culture by Italian immigrants. To me, it's Gravy, except when I call it Sauce.
What Makes this Recipe So Delicious?
The basics for this recipe were taught to me by a good friend with deep Italian roots. His Italian immigrant ancestors held fast to the traditions of their homeland, particularly where food was involved. The first thing that struck me about this dish was its utter simplicity. I was excited to learn how to make an Italian tomato sauce from a great cook who learned it from his Italian grandmother. I prepared myself to absorb the complexity of long-standing Italian culinary processes and maybe pick up a secret or two. I did pick up a secret: there is no complexity!
The deep and rich flavors come from two things: start with some anchovies to help build a rich base and fry the tomato paste to draw out its natural sweetness and tremendous depth of flavor. Contrary to what I had convinced myself, there is no need for whole or diced tomatoes or even canned tomato sauce. All you need is some good tomato paste, thinned by wine and water (or stock), and the love of family and good food. (RIP, Paul Cat).
Why You Will Love This Recipe
The amazing thing about this recipe is its versatility.
- As written, this recipe makes about 4 cups of tomato gravy perfect for pasta.
- This recipe is simple to make.
- This recipe is easy to double or triple.
- This recipe freezes well.
- It matches well with meats and vegetables but is also great by itself over pasta.
- You control the thickness based on your use; just add more wine, water, or stock and adjust the cooking time to meet your needs.
- It's excellent with meatballs or Italian sausage or as the sauce for chicken or eggplant parmigiana, bricole, lasagna, and just about anything else you can imagine.
- Make it a little thicker and it's a perfect pizza sauce.
- Bookmark this recipe as you'll be using it often.
Here’s What You Need
I developed this recipe using Le Bon Papa Creole Seasoning, a NO-Salt, NO-MSG Creole Seasoning. If you use a different seasoning, make sure to check the salt content before you add any more salt.
Equipment
Here is some of the equipment I used in making this recipe:
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Here’s What You Do
First…you have a beer. A glass of red wine would be an appropriate substitute for beer in this case, but the important thing is to get in the right frame of mind and prepare yourself and your ingredients before you get started. Sip a beer or wine while you read the recipe all the way through. Make sure you have what you need and that you know what you will do with each ingredient. Then, perform your mise en place and enjoy.
Mise en place
Mise en place for this recipe is simple, but important.
- Mix the Herb and Spice Blend in a small prep bowl.
- Finely chop the yellow onions, bell peppers, and garlic.
- Measure out the remaining ingredients.
Create the Base
What happens in this step? This step builds the flavor foundation, starting with anchovies, onions, peppers, and tomato paste.
Place a Dutch oven over medium-high heat. When the oil is simmering, add the anchovies and fry them for about 2 minutes. Break the anchovies up with a wooden spoon as they fry. They will eventually completely dissolve into the oil.
Pro Tip: if the anchovies are packed in olive oil you can fry them before you add the olive oil. Make sure to add the olive oil before you add the onions and peppers.
Once the anchovies have dissolved, add the yellow onions and peppers. Fry for about 10 minutes, stirring often until the onions are beginning to turn translucent.
Next, add the garlic and the Herb and Spice Blend, including the Bay Leaves. Stir well to combine the Herbs with the onions and peppers. Fry for about 3 minutes until the aromatics are very fragrant.
To the seasoned onions, add the tomato paste.
Stir well to combine all the ingredients and continue to fry for about 10 minutes. Stir often to make sure the paste does not stick to the bottom. We will deglaze in the next step to grab any that stick to the bottom. The tomato paste will turn a rich, deep red color.
Pro Tip: By taking a little time to caramelize the tomato paste, we are deepening its flavor and drawing out its sugars. Hurrying through this step is not recommended.
Create the Sauce
What happens in this step? Now it’s time to turn the base into a sauce. The deep flavor of the base will be dispersed throughout the liquid.
It’s time to add the wine. First, use a little of the wine to deglaze the Dutch oven. Make sure to scrape up anything that has stuck to the bottom and stir that into the other ingredients.
Then add the remaining wine and the sugar and stir well to combine everything into a cohesive, thick base. Simmer for about 5 minutes.
Pro Tip: You could wait to add the sugar until later when you have a chance to taste the recipe after it simmers for a while.
Now it's time to add the water (or stock). Increase the heat to high. You’ll want to add enough liquid to reach the thickness or consistency that you want, so start with about 3 cups (18 ounces).
Stir well. When the sauce reaches a low boil, reduce the heat and simmer for about 15 minutes, uncovered. If you want to thin the sauce, add more liquid. Depending on how thick or thin you want the gravy, you may end up adding more than 24 ounces.
After 15 minutes, cover the Dutch oven and simmer the sauce very slowly for at least an hour and up to 3 hours. Stir regularly so that the sauce does not stick. If you want the sauce to thicken more, remove the cover or set it ajar. If you want it thinner, add more liquid.
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Hints and Tips (FAQs)
Store leftover Red Gravy in the fridge for 3 to 5 days or in the freezer for up to 3 months. Make sure to store the Red Gravy in air-tight containers suitable for the fridge or freezer. These freezer-safe jars would work well. Make sure you follow the manufacturer's instructions when using any food storage product.
Yes, you can substitute fresh herbs for the dry herbs. You will need about 3 times as many fresh herbs as dry herbs. Add the fresh herbs towards the end of the cooking process for the best fresh herb flavor.
Anchovies add savory complexity and a slightly briny flavor in the background of the flavor profile. Anchovies dissolve almost immediately when you saute them in this recipe and will not leave any chunks or pieces that someone could bite into. However, if you want to substitute another ingredient, there are options. First, you could just leave them out and not replace them with anything. Some substitutes include a little more salt, fish sauce, and Worcestershire sauce.
Try these other Creole-Italian Recipes from Sweet Daddy D:
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Yeah You Right!
Recipe
Red Gravy
Here's What You Need
- 2 Tablespoons Olive Oil
- 3 fillets Anchoies
- 1 ½ cup Yellow Onions finely chopped
- ½ cup Bell Peppers finely chopped
- 4 cloves Garlic finely chopped
- 12 Ounces Tomato Paste
- 1 Cup Red Wine
- 2 Tablespoons Sugar Optional
- 16-24 ounces water See Notes
Herb and Spice Blend
- 1 tablespoon Creole seasoning
- ½ teaspoon Oregano
- ½ teaspoon Basil
- ½ teaspoon Thyme
- ½ teaspoon cayenne pepper Optional
- ½ teaspoon Ground Black Pepper
- 1 teaspoon Kosher Salt
- 2 Bay Leaves
Here's What You Do
- Add olive oil to a Dutch oven over medium-high heat
- When the oil is shimmering, add anchovies and fry for about 2 minutes.
- Add the onions and bell peppers and fry until the onions are clear; about 10 minutes
- Add the garlic, the herb and spice blend, and the bay leaves. Stir well and continue to fry for about 3 minutes
- Next, add the tomato paste. Stir to combine the vegetable mixture into the paste and fry for about 10 minutes. The tomato paste will reach a deep brownish-red color.
- Deglaze the Dutch oven with a small amount of red wine. Then add the remaining wine and the sugar. Stir to combine; simmer for about 3 to 5 minutes.
- Increase the heat to high. Add enough water (see Notes) to get the consistency you want (2 to 3 cups). Bring the mixture to a low boil, then reduce the heat and slowly simmer for 15 minutes.
- After 15 minutes, cover the Dutch oven and continue to simmer on low for 1 to 2 hours. Partially uncover the Dutch oven if you need to thicken the sauce or add more liquid if you need to thin the sauce.
Elizabeth
If you want to make it a meat gravy when do you add the meat?
Sweet Daddy D
HI, Elizabeth. If you want to use ground beef, you can brown it in the beginning and either leave it in the pot or remove it from the Dutch oven and return it later. If you're adding chicken or sausage, add it when you add all the liquid. You can always brown the meat first and then added later to simmer until it cook. Let me know if you have more questions.
Lorraine
Outstanding! Absolutely love this gravy! A nice change from Italian sauce. Not much sauce is needed to turn plain pasta delicious! I will try it on scallops, shrimp and other white fish, maybe potatoes. Thank you for this wonderful recipe.
Sweet Daddy D
Thanks, Lorraine. I appreciate you trying my recipe and so glad you liked it.
Peggy Faucheaux
I can remember when growing up my Cajun grandma used to make a "red gravy". Most of the time it was on Friday, we would eat it over rice and different proteins were used in it. Shrimp, fish, chicken and eggs (when she did not have any seafood). She would drop the raw eggs into the gravy and tell me do not stir for at least 15 mins. She also used the raw eggs in her gumbos. It was delicious!
I am definitely going to try this recipe.
Sweet Daddy D
Nice, Peggy! I'm happy this recipe sparks a memory of your Grandma and your youth. Let me know how you like it. Maybe you'll give it 5 Stars! Thanks for the comment.