Red Gravy

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Gravy

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Not gravy.

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Case closed

From my understanding, it's the same thing. I always called it red sauce instead of gravy though.

MeridianDog has a good recipe on here I follow. I basically just dice an onion and cook it down in some olive oil until it begins to soften. Then I add crushed garlic and cook that down for a few minutes. Add in canned San Marzono peeled tomatoes and I use a potato smasher to crush them. Then I add in two of the small cans or one bigger can if I have it of tomato paste (i think it's 12 ounces). Season with paprika, salt and pepper and a tiny dash of red wine vinegar. Throw in a little bit of sugar to balance out the acidity and cook it down for at least 30 minutes. I add in frozen basil during the last 10 minutes of the cook. That's the basics of mine and it comes out great every time.