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Whole30 Sunday Gravy MAGIC ELIXIRS (TM)

  • Author: nocrumbsleft
  • Prep Time: 15 min
  • Cook Time: 1 hr 15 min
  • Total Time: 1 hr 30 min


  • 2 tbsp extra virgin olive oil 
  • 2/3 cup yellow onion, chopped 
  • 2/3 cup celery, chopped (about 2 stalks) 
  • 2/3 cup carrot, chopped (about 1 large) 
  • 3 cloves garlic, minced 
  • 2 bay leaves 
  • 1 tsp salt 
  • ½ tsp black pepper 
  • 2 tbsp compliant tomato paste 
  • 1 — 28 ounce can of tomatoes 
  • 4 cups compliant chicken stock 


In a large Dutch oven, heat olive oil over medium heat.  Add the onion, carrot, celery, salt and pepper. Cook until soft, about 8 minutes, stirring occasionally.  Add garlic and bay leaves and stir until fragrant, about 1 minutes.  Push the vegetables to one side and add the tomato paste, let it toast on the bottom of the pan for 1 minute then stir into the vegetables.  

Add the tomatoes and chicken stock and bring to a boil.  Reduce the heat and simmer until significantly reduced, about 1 hour.  Discard the bay leaves. Puree the sauce in the blender (or use a hand-held immersion blender). Return the sauce to the pot.   

If you have made meatballs, add them to the sauce by gently placing a few at a time.  Let simmer together for about 15 minutes.