TIPS from GRANDMA
KEEP YOUR BACON FAT
(but maybe not in a coffee can under the sink)
KEEP IT SIMPLE
Kitchen gadgets aren’t bad, but you don’t need most of them
New Orleans-Style Red Gravy
MAKES ABOUT 8 CUPS
Let the sauce simmer for deep flavor.
¼ cup unsalted butter
1½ cups chopped yellow onion
¾ cup chopped green bell pepper
½ cup chopped celery
1 tablespoon chopped garlic
1 teaspoon kosher salt
½ teaspoon paprika
¼ teaspoon crushed red pepper
3 tablespoons all-purpose flour
1 (6-ounce) can tomato paste
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can tomato sauce
2 cups chicken stock
1 tablespoon Worcestershire sauce
2 dried bay leaves
Cooked pasta, to serve
In a Dutch oven or large heavy saucepan, melt butter over medium-high heat. Add onion, bell pepper, and celery; cook until softened, about 6 minutes. Stir in garlic, salt, paprika, and red pepper; cook until garlic is fragrant, 2 minutes. Reduce heat to medium. Add flour, and cook until lightly toasted, 2
