Homemade Italian Red Gravy

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   Gravy: After the meatballs are made of your choice, its time to start the gravy.

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   In a large pot add the can of tomatoes and tomato paste along with the can of cold water.

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   Allow to come to a slow boil over medium or medium low heat, stir often to break up the paste and stir the mixture.

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   Once it comes to a slow boil, reduce the heat to low and add the meatballs.

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   Add the oregano and basil and continue to stir every time it starts to bubble or boil.

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   Continue to stir like this every few minutes for an couple of hours until the gravy reduces or thickens.

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   2.When the gravy is done, remove the meatballs and put in a separate serving dish.

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   Boil the spaghetti or other pasta (penne is also good) and be sure to use a full pot of boiling water, adding salt to the water to make it boil is optional, as is adding a few drops of olive oil.

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    Water takes at least 20 minutes to come to a rolling boil, but the pasta will cook in 10 minutes or less (some cases 15, depending on the brand of pasta, fresh pasta cooks in less than 5 minutes generally).

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    Drain the pasta well, add just a tiny bit of sauce to the drained pasta to keep it from sticking, and leave out a bowl of extra sauce for those who like more or a lot of sauce.

* Per serving · 4 servings · Values may vary.