David Byrd : Raven Call
David Byrd
David Byrd is the Founder and Chief Creative Officer for Raven Guru Marketing. Previously, he was the CMO and EVP of Sales for CloudRoute. Prior to CloudRoute, He was CMO at ANPI, CMO & EVP of Sales at Broadvox, VP of channels and Alliances for Telcordia and Director of eBusiness development with i2 Technologies.He has also held executive positions with Planet Hollywood Online, Hewlett-Packard, Tandem Computers, Sprint and Ericsson.
| Raven Guru Marketing http://www.ravenguru.com/

Italian or Sunday Gravy

  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 1 teaspoon salt
  • 1 teaspoon red pepper flakes
  • ½ teaspoon freshly ground black pepper
  • 3 cloves garlic, minced
  • 3 anchovy fillets, chopped
  • 2 teaspoons oregano
  • 1 teaspoon basil
  • 1 6 ounce can tomato paste (San Marzano or Tuttorusso)
  • 1 cup white wine (Pinot Grigio recommended)
  • 1 12 ounce can tomato sauce (San Marzano or Tuttorusso)
  • 12 ounces of water
  • 1 28 ounce can whole tomato, crushed (San Marzano or Tuttorusso)


Heat olive oil over medium heat in a large saucepan (at least four quarts). Add the onion, salt, red pepper and black pepper to the pan and sauté for 2 minutes, stirring occasionally. Add the garlic, anchovy fillets, oregano and basil and sauté for 2 minutes more. Add the tomato paste and sauté for 2 minutes, stirring occasionally. Add the white wine and bring to a boil. Add the tomato sauce, water, and crushed tomatoes.

Bring everything to a boil and reduced to a simmer over low heat. Cover but place a wooden spoon between the lid and the top of the saucepan to allow the sauce to slowly cook and reduce.

Simmer for at least three hours and up to six.

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