Red Sauce Vs. Red Gravy

From: "Not Forgotten" by Elizabeth Williams in Southern Cultures, Winter 2009

Nana's Basic Tomato Sauce
1/4 C extra virgin olive oil
1 anchovy, mashed
3 large onions, finely chopped
5 cloves garlic, minced
1 stalk celery, minced
2 carrots, grated
1 small can tomato paste
5 pounds tomatoes, put through a food mill or 3 large cans crushed Italian tomatoes (I used canned tomatoes)
1 C red wine
2 bay leaves, whole
2 T dried oregano
Juice and zest of half a lemon
S+P to taste

1. heat oil in a large pot with a heavy bottom
2. slowly saute anchovy until it dissolves (I skipped this because I do not like anchovies and was not willing to do it all over again if I could, in fact taste them)
3. Saute onions, garlic, celery, and carrots until very soft
4. Add tomato paste and continue cooking until caremelized
5. Add the tomatoes, wine, and bay leaves. Stir. Cover and simmer for at least an hour (cooking time for fresh tomatoes will be longer)
6. Continue simmering uncovered to allow to thicken.
7. Add oregano, zest, and lemon juice. Cook 15 minutes and serve over spaghetti with cheese if you wish.

Creole Red Gravy
1/4 C bacon grease
1/4 C flour
1 onion
1 clove garlic
2 stalks celery
1 green bell pepper, chopped
3 scallions, chopped
3 cans tomato sauce (no, I have no idea what size)
1/4 C parsley, chopped
1 t dried thyme
1 t Louisiana hot sauce (or more to taste)
S+P to taste

1. heat bacon grease in large pot with a heavy bottom
2. Slowly saute flour, stirring constantly, until it is the color of cafe au lait
3. Add onions and garlic. As they soften, add celery, bell pepper, and scallions.
4. When vegetables are soft, add the tomato sauce. Stir. Simmer for about an hour (Be careful that it doesn't burn at the bottom of the pot!)
5. Add parsley, thyme, and hot sauce to taste, S+P to taste. Serve over spaghetti with cheese if you wish.

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