Casa M Slow-Cooked Red Gravy (Pasta Sauce) - Casa M Spice Co
★ Issue CMSC·18–015 · Published 12 Dec 2018
ItalianSauce/Condiment

Casa M Slow-Cooked Red Gravy (Pasta Sauce).

Six hours in a low oven transforms whole tomatoes and mushrooms into a sauce with real depth and serious backbone

PREP 30 min
COOK 360 min
TOTAL 6:30 hours
SERVES 16 people
HEAT medium
BLEND RATING 4.9 140 reviews · Chain Reaction®
Jump to Recipe★ Reviews ✍ Write a Review 🖶 Print♡ Save to your Cocina
Made with Chain Reaction® Shop
You'll need
Dutch ovenOvenMixing bowlCutting boardChef knife

Six hours in a low oven transforms whole tomatoes and mushrooms into a sauce with real depth and serious backbone

Ingredients

Ingredients

  • FOR THE GRAVY:
  • 112 ounces whole peeled tomatoes, preferably imported D.O.P. San Marzano tomatoes (that's 4 each 28 oz cans), after crushing in step 1 below reserve 3 cups for finishing the sauce.
  • 4 tablespoons olive oil, plus more for finishing
  • 16 ounces portobello mushrooms, diced
  • 16 cloves garlic, minced
  • 2 Tablespoons Casa M Spice Co™ Uncontrolled Chain Reaction™
  • 1 Tablespoon Casa M Spice Co™ Cattle Drive™
  • 2 Tablespoons fresh oregano, chopped finely
  • 1 medium carrot, broken in half
  • 1 large onion, diced
  • 1 large stem of fresh basil leaves
  • 3/4 cup (total) mixed minced fresh parsley, oregano, thyme, and basil leaves

Method

  1. 01

    Preheat oven to 275°F

    15 min

    Adjust rack to fit Dutch oven with lid.

  2. 02

    Crush tomatoes and reserve 3 cups

    10 min

    Squeeze by hand into pieces no larger than 1/2 inch.

  3. 03

    Dice mushrooms and onion, mince garlic

    12 min

    Crush those tomatoes by hand right into the pot—you want some texture left, not a purée. Get your mushrooms and aromatics prepped while the heat comes up so nothing sticks or burns once the oil gets hot.

  4. 04

    Sauté mushrooms and onion until fragrant

    8 min

    Cook over medium heat until they release liquid.

  5. 05

    Add garlic and cook until softened

    3 min

    Stir often; do not brown.

  6. 06

    Add spices and oregano, cook until fragrant

    1 min

    Let that spice blend and oregano toast for just a minute until you get a deep, warm aroma—that's when you know the volatile oils are waking up and your sauce is about to get serious flavor.

  7. 07

    Add tomatoes, carrot, basil and bring to simmer

    5 min

    Use crushed tomatoes from step 2, add basil stem last.

  8. 08

    Bake covered at 275°F for 6 hours

    6h m

    Lid slightly ajar; stir once every 2 hours.

  9. 09

    Discard carrot and basil, add reserved tomatoes

    3 min

    Stir in that reserved tomato juice to loosen everything up and bring the heat down to a gentle simmer; you'll see the color deepen and the sauce relax as it all comes together.

  10. 10

    Season and stir in fresh herbs and olive oil

    2 min

    Taste and adjust seasoning generously.

From Mike's Notebook

01

Reserve those 3 cups of tomatoes before cooking—they finish the sauce fresh, cutting through six hours of deepened flavors.

02

Keep the lid just ajar while baking; traps steam but lets excess moisture escape so the gravy concentrates.

03

Stir every two hours without fail—prevents sticking on the bottom and ensures even, slow extraction from the mushrooms.

Nutrition

80 Calories / serving
3 gProtein
4 gTotal Fat
1 gSat. Fat
11 gCarbs
3 gFiber
6 gSugars
180 mgSodium

Estimated · 1 serving · calculated from the ingredient list, not lab-tested.

Cooked It?

Tell us how it went.

Be the first to review this recipe.

Write a Review