Meatless Italian Gravy Recipe
No one can stop at just one is my claim for this recipe of Meatless Italian Gravy. The first taste of this delightful Meatless Italian Gravy from the Italian cuisine is enough to addict you to it for life! This Meatless Italian Gravy is never going to fail as a Side Dish. Vegetable is the most important ingredient in Meatless Italian Gravy. You need to try this Meatless Italian Gravy just once! You'll certainly remain loyal to it forever!
Ingredients
1 cup dried mushrooms
Hot water
3 tablespoons salad oil or olive oil
3 cups chopped parsley (about 1 bunch)
2 or 3 stalks celery, chopped
1 medium-sized onion, chopped
2 cloves garlic, minced
2-inch sprig fresh rosemary or 1/2 teaspoon dried rosemary
2 or 3 stems fresh thyme or 1/2 teaspoon dried thyme
5 small leaves fresh sage or 1/2 teaspoon dried sage
4 cans (8 oz. each) tomato sauce
2 cans (1 lb. each) solid pack tomatoes, chopped
1 whole red chile (chile pequin)
Salt to taste (about 1 1/2 teaspoons)
Directions
Place mushrooms in a small bowl and barely cover with hot water; set aside.
In a large heavy pan, heat oil and add parsley, celery, onion, garlic, and herbs; cook until vegetables are soft.
Stir in tomato sauce, tomatoes, and chile pequin; chop mushrooms and add with liquid.
Cover and simmer slowly for 3 hours.
Add salt to taste; let cool.
Store in covered jars in the refrigerator up to 3 weeks; or freeze.
In a large heavy pan, heat oil and add parsley, celery, onion, garlic, and herbs; cook until vegetables are soft.
Stir in tomato sauce, tomatoes, and chile pequin; chop mushrooms and add with liquid.
Cover and simmer slowly for 3 hours.
Add salt to taste; let cool.
Store in covered jars in the refrigerator up to 3 weeks; or freeze.
