Easy Pan Gravy
a recipe that serves 4-6 by
Ingredients:
1 1/2 tablespoons olive oil
1/2 small onion, diced
4-6 garlic cloves, chopped finely
1 (14.5 oz) can fire roasted diced tomatoes with garlic, undrained
1 lb lean ground beef, crumbled
1 (28 oz) can crushed tomatoes in tomato sauce
1 (8 oz) can tomato sauce
1 1 heaping tablespoon Locatelli or Romano grated cheese
1 teaspoon dried oregano
1 teaspoon dried basil or 3-5 leaves fresh oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
Directions:
1. In a large deep skillet sprayed with pam, heat oil. When oil is hot saute onions and garlic three minutes, add undrained roasted tomatoes, and continue to saute another five minutes. Tomato juices should be boiling.
2. Remove contents in pan to a dish and add ground beef to pan, when meat is browned some but still definitely pink, drain off any fat that may be present. Return garlic, onions and tomatoes back to pan, stirring and continuing to brown meat until it is slightly pink.
3. Add crushed tomatoes and tomato sauce. Stir in well and bring to a boil.
4. Add grated cheese, oregano, basil, garlic powder, onion powder, and pepper. Stir boiling gravy well and let boil for 3 minutes.
5. Reduce heat and let simmer for 25 minutes without a cover. Stir occasionally.
Notes:
If you do not have 1 (28 oz) can crushed tomatoes in tomato sauce, but you have 1 (28 oz) can crushed tomatoes in puree, eliminate the can of tomato sauce. If you make the gravy for dinner before you go to work, (like for a quick night ravioli dinner) heat gravy in pan without cover, only put a cover slightly ajar if you like your gravy not so rich and thick.