Claud- post your awesome gravy recipe here

Okay...here it is:

Ingredients:
1 bag of large carrots
1 medium-large yellow onion
2 small cans of tomatoe sauce (and two cans of water)
2 tablespoons of EVOO
Salt
Pepper
Oregano

Prep:
Dice the carrots and the onion. In a medium saucepan, heat EVOO over medium heat and add diced onion. Let it cook until the onion becomes almost completely translucent. Add the carrots and let them cook for a few minutes. Add the cans of tomato AND the two cans of water. Stir well. Add a pinch of oregano - not too much b/c oregano has a strong flavor and you don't want it to overpower the gravy. Salt and pepper to taste. Cover and let simmer for a few hours on a low heat....the longer it cooks, the better the flavor. The carrots will become soft, but should retain their shape. The gravy will thicken, but if it doesn't, just remove the lid and simmer for 20 minutes before serving.

My great-grandmother 'invented' this recipe (at least in my family, she did), and my relatives have been cooking it for years and serving it with a roast of beef. It has always been one of my favorites.

Sounds Delish

EVOO
You must watch 30 minute meals with Rachel Ray

EVOO = Extra Virgin Olive Oil

ahhh, that makes sense!!

thanks annie!!

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Posted by karen32

i hate to sound stupid - but what is EVOO???

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LMAO!!! I was wondering the SAME THING!!!!

Claud- I am making this tomorrow for my family.