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Print this Recipe    Red Gravy

Classic Red Gravy

2 tablespoons olive oil
2 cups finely chopped onions
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
Salt
Black Pepper
2 Tablespoons chopped garlic
1 cup dry red wine
2 (28 oz) cans peeled chopped tomatoes
1 small can tomato paste
2 cups water
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 tablespoons fresh basil

In a saucepan, heat 2 tablespoons of the oil. Add the onions,
carrots, and celery. Season with salt and pepper. Cook for 4 or
5 minutes or until the vegetables are clear.

Add the garlic and the red wine. Bring the liquid to a boil and
reduce the heat by half, about 2 minutes. Add the chopped tomatoes.
Season with salt and pepper. Cook for 30 minutes on low heat.

Whisk the tomato paste with the water. Stir into the pot. Add the
thyme and the oregano. Bring the liquid to a boil on high heat.
Turn the heat down to a simmer and cook for 4 hours, stirring
occasionaly. Reseason with salt and pepper. Add the fresh basil
10 minutes before serving.

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