Secrets to a really great red gravy (spaghetti sauce).

Think it’s too hard to make your own spaghetti sauce? It isn’t. You are just a few ingredients away from a great, flavorful, mellow meat sauce. I made this one with sausage eggplant and green beans.

Here are the basics:

2 cans plain tomato sauce
1 cup of water or broth
1/2 onion chopped or grated
3-5 garlic cloves
1 lb of ground meat (turkey, sausage, beef)
2 tbls butter
1/4 cup freshly grated parmesan or the hard end of a parmesan wedge
Salt and pepper (or red pepper) to taste

In a large pot brown the meat in the pot over medium heat. Add the butter and cook the onions (after a few minutes add the garlic). Add any vegetables. Here I’ve added eggplant. I cut the eggplant a little too big here. Luckily, eggplant gets nice and soft as it cooks, so I was able to mush it against the bottom and the sides of the pot.

Add in the tomato sauce and water and let it simmer over low heat. Add the grated parmesan or a parmesan end (Be sure to fish out the wedge, which will get a little mudgy in the heat.)

Did you catch the secrets? Let the onions cook for a long time so they get sweet and melty. Butter (lots of it) mellows the acidity of the tomato. Parmesan (fresh from a block) in the sauce adds a metric ton of flavor and it is a great way to get rid of those ends that are a bit too hard to grate over pasta.

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