Print Recipe

Spaghetti Gravy


This gravy cannot be overcooked; the longer it simmers the better the flavor. Use this gravy on spaghetti, lasagna or any recipe calling for Italian spaghetti sauce.


  • 5 large onions, chopped
  • 1/2 cup olive oil
  • 15 cloves garlic, chopped
  • 2 (1 pound 12 ounce) cans whole tomatoes
  • 6 (6 ounce) cans tomato paste
  • 6 tomato paste cans water
  • 1 green bell pepper, cut into strips
  • 4 bay leaves
  • 1 to 2 teaspoons basil
  • 1/2 teaspoon granulated sugar
  • Salt and pepper, to taste
  • 3 (29 ounce) cans tomato sauce
  • 3 to 4 pounds ground beef
  • 1 pound Italian sausage (optional)
SAVE NOW! Shop this week's best deals. From cookie mixes, to baking ingredients, to kitchen tools. These are the very best deals being offered at The Prepared Pantry.


  1. In a large, heavy pot, saute onions in olive oil, adding more olive oil if necessary.
  2. When onions are almost clear, add garlic and continue to Saute.
  3. Add tomatoes, tomato paste, water, bell pepper and seasonings. Cook over low heat about 3 to 4 hours, stirring occasionally to check that gravy is not sticking to bottom of pot. Lower heat to simmer, if necessary.
  4. Add tomato sauce and more water if gravy is too thick. Simmer for 1 hour.
  5. Brown ground beef and sausage, if desired, in a skillet.
  6. Drain fat and add to gravy. Simmer for at least 1 hour.

Yield: 8 quarts


Widget is loading comments...

Recipe Goldmine



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.