ITALIAN GRAVY
This recipe is a homemade spaghetti meat sauce that has been passed down to 4 generations of Sicilians. The recipe has been altered by each person to fit personal preference and taste. Fresh tomatoes can be put in the place of the puree but not recommended, due to the high acidity of the fresh tomatoes.
Provided by Carla R. Bure
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Pork Gravy
Time 5h45m
Yield 12
Number Of Ingredients 16
Steps:
- Heat olive oil in a large stock pot over medium heat. Saute onions and garlic until lightly browned. Place pork shoulder in pot, and pour in 1/2 cup white wine and 3 cups water. In a small bowl, combine oregano, parsley, thyme, rosemary, garlic powder, salt and pepper. Sprinkle 1/4 of spice mixture over pork. Cover, and cook for 30 minutes turning occasionally. Add water periodically if needed.
- Pour in tomato puree. Fill cans with water, and pour in (about 6 cups). Stir in remaining spice mixture and the sugar. When liquid starts to bubble, reduce heat to low, cover, and cook for 4 to 5 hours. Stir occasionally, and adjust seasonings to taste.
Nutrition Facts : Calories 411.3 calories, Carbohydrate 19.4 g, Cholesterol 96.8 mg, Fat 22.1 g, Fiber 3.2 g, Protein 32.3 g, SaturatedFat 7.1 g, Sodium 794.4 mg, Sugar 11.6 g
ITALIAN SUNDAY GRAVY
Cher in Texas, Riffraff, and Bratty 1 have inspired me to post this recipe. It is a very humble dish and is usually my Sunday dinner. It is the Sunday dinner of many Italian-Americans. I know there are probably a million ways to make this dish--please give my version a try.
Provided by Richard-NYC
Categories European
Time 3h45m
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in very large Dutch oven.
- Add garlic and onions and saute until soft.
- Add tomato paste and stir to combine.
- Add crushed tomatoes and spices.
- Stir bring to boil, lower heat to low--cover and simmer.
- Meanwhile combine all meatball ingredients (except for flour and oil).
- Form into balls about 2-1/2 inches in diameter.
- Dredge meatballs in flour.
- Fry meatballs in oil in skillet a few at a time until browned on all sides (not necessary to cook through they will cook in the sauce) Add fried meatballs from skillet directly to simmering sauce.
- Stir and bring sauce back to a simmer.
- Cover.
- Place sausage in pot and cover with water.
- Bring to a boil and boil about 5 minutes to remove some of the fat.
- Brown boiled sausage in skillet.
- Place browned sausage in simmering sauce.
- Bring sauce back to simmer---cover and continue simmering for 2 hours over low heat---stir occassioanlly.
- Remove meatballs and sausage from pot and place on serving dish.
- Toss sauce with cooked pasta--You will have enough sauce to coat two pounds of cooked pasta.
- This freezes very well!
ITALIAN SUNDAY GRAVY-RECIPE HANDED DOWN FROM NONNA.
Italian Sunday Gravy will get your family to the table like nothing else. Rich, hearty tomato sauce spiked with wine, succulent cuts of pork and meatballs.
Provided by Kathleen
Categories Main Course
Time 3h20m
Number Of Ingredients 19
Steps:
- Heat oven to 425 degrees. Line 2 large, rimmed baking sheets with aluminum foil. Brush the foil with olive oil.
- Arrange (in a single layer) pork neck bones or country-style ribs on one baking sheet and the Italian sausages on the second baking sheet. Brush the tops of all the meats lightly with olive oil.
- Cook meats in the preheated oven, until deep golden brown on all sides, turning as needed to cook evenly. Allow approximately 1 hour for the pork necks and ribs and 40 minutes for the sausage. Set cooked meats aside.
- Meanwhile, in a very large, heavy-bottomed stock pot, brown ground beef and pork, over medium heat, crumbling into small pieces. Remove ground meats to plate and set aside.
- Drain all but 2 tablespoons of the fat from the pan. Add onions, minced garlic, and carrots and cook over medium heat for 6-8 minutes until they soften and begin to caramelize.
- Add the wine to the pot and cook, scrape up any brown bits from the bottom of the pot. Continue to cook until the wine is reduced by half.
- Add whole tomatoes with their juices, tomato paste, water, bay leaves, oregano, fresh basil, rosemary, salt, and pepper.
- Add the browned grounded meats, pork necks or country style ribs, and sausages back to the pot. Bring the gravy to a boil then reduce the heat and simmer.
- Simmer, uncovered for about 3 1/2--4 1/2 hours. If you have the temperature right, you should see a cheerful little bubbling on the surface of the gravy. Moderate the heat to maintain this gentle simmer throughout out cooking time.
- Stir occasionally so the meats don't stick. If the gravy becomes too thick as it simmers, add water. (If it's simmering gently, you shouldn't need to add any extra water.)
- While the sauce simmers, make the meatball. After the sauce has cooked for 3 1/2 - 4 1/2 hours and is nice and thick, give it a very good stir, digging down to the bottom of the pot, then add the meatballs. Continue to simmer the gravy without stirring for another 30-40 minutes, or until the meatballs are hot and the flavors marry. Remove bay leaves. You're READY to Serve. Mangia! Mangia!
Nutrition Facts : ServingSize 1 /12 of the recipe, Calories 768 kcal, Carbohydrate 35 g, Protein 40 g, Fat 48 g, SaturatedFat 15 g, Cholesterol 288 mg, Sodium 1434 mg, Fiber 5 g, Sugar 19 g
OLD SCHOOL ITALIAN GRAVY
Rich and delicious, this Old School Italian Gravy is a perfectly crafted sauce that is simmered all day and is great for any Italian dish!
Provided by Amanda
Categories Main Course Side Dish
Time 1h40m
Number Of Ingredients 14
Steps:
- Heat a large stock pot over medium high heat and add in the olive oil. Once the the olive oil begins to shimmer, add in the beef bone and cook till browned on all sides, about 5 minutes.
- Add in the chopped onion and saute for 3-5 minutes, stirring occasionally, until the onions become translucent and start to brown.
- Next, add in the garlic, herbs and tomato paste and cook for an additional 1-2 minutes while stirring.
- Deglaze the pot by pouring in the red wine and scraping the bottom of the pot to remove any bits stuck to it.
- Add in the beef broth as well as all of the tomatoes (whole, crushed and puree) and stir to thoroughly combine. Reduce heat to medium low.
- Continue to simmer the sauce for a minimum of 1 hour, but 4-6 hours is preferred. Make sure to stir the sauce every 30 minutes or so to make sure everything is combined and nothing burns.
- Once the sauce has been cooked down, remove the beef bone and season with salt and pepper, if needed. The sauce can then be used immediately or cooled completely to be frozen or canned. For a smoother texture, use an immersion blender to blend to the desired consistency.
Nutrition Facts : ServingSize 0.5 cups, Calories 39 kcal, Sugar 1 g, Sodium 263 mg, Fat 2 g, SaturatedFat 1 g, Carbohydrate 2 g, Fiber 1 g, Protein 1 g, UnsaturatedFat 2 g
ITALIAN-AMERICAN SUNDAY GRAVY RECIPE
Steps:
- Gather the ingredients.
- Heat the olive oil on high heat in a large heavy-bottomed pot. Add the pork ribs and cook without disturbing the meat until it is browned, about 2 minutes. Then flip and brown on the opposite side. Remove the meat from the pot and set aside. The meat does not need to be cooked through.
- Add the beef stew meat to the pot in one even layer. Cook on high heat without disturbing the meat until it is browned, about 2 minutes. Flip the meat to brown on another side. Once browned, remove from the pan and place along with the pork.
- In the same pot, add the sausages. You can either cut them or brown them whole. Brown on each side as you did with the other meats. Remove from the pot once browned.
- Turn the heat down to medium. Add the diced onion, minced carrots, and half of the minced garlic to the hot oil. Add the salt and sauté for 2 to 3 minutes, or until the vegetables are just softened. They will have much more cooking time in the sauce.
- Add the tomato paste to the vegetables and saute until the tomato paste is warmed through.
- Add the remaining garlic, whole peeled tomatoes, tomato sauce, pepper, oregano, and sugar. Stir until the ingredients are incorporated, breaking up the tomatoes with a wooden spoon.
- Add the meats back to the pot. Cover the pot with its lid and lower the heat to low. Simmer for 1 hour.
- Add the Parmesan cheese rind. Simmer, uncovered for another 1 to 2 hours, or up to 5 hours. Stir as needed to prevent the bottom from burning. Add more salt as needed.
- Remove the pot from the stove and break up the meat as much or as little as you like.
- Serve with fresh pasta and a grating of Parmesan or pecorino cheese . Serve and enjoy.
Nutrition Facts : Calories 832 kcal, Carbohydrate 95 g, Cholesterol 89 mg, Fiber 10 g, Protein 43 g, SaturatedFat 10 g, Sodium 1775 mg, Sugar 21 g, Fat 33 g, UnsaturatedFat 0 g
AUTHENTIC ITALIAN GRAVY
What makes this gravy authentic? Its fresh ingredients, Italian spices and abundance of tomatoes all work together to create a perfectly-textured and expertly flavored gravy. All it takes is some loving care and a bit of time to work its magic.
Time 8h30m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F. Place 1 cup red wine, oil, beef neck bones, onion, celery, carrots, garlic, salt and black pepper in a roasting pan; stir to coat. Roast neck bones and vegetable mixture in oven until vegetables are tender, 1 hour. Stir in about 2 tablespoons red wine while scraping any brown bits of food off the bottom of the pan. Roast until vegetable are browned, about 30 minutes. Pour vegetable mixture into a 16 quart stock pot over medium-low heat; simmer for 30 minutes. Add tomato paste, tomatoes, tomato sauce, water, basil, oregano and parsley; stir well. Simmer, stirring occasionally, until sauce reduces, 4 to 6 hours. Remove neck bones from sauce; scrape marrow out of bones. Add marrow to sauce and simmer until dissolved, 1 to 2 hours. Add choice of meat to sauce during the last ½ hour of cooking. For a smooth sauce, blend in batches until smooth. Add Italian sausage or other meat to sauce after blending. Option: Cook one pound of pasta in ½ gallon water, just until al dente, reserve pasta water. After sauce has cooked add to it ¼ cup pasta water and al dente pasta. Cook until pasta is completely cooked. This allows the pasta and sauce to combine their flavors for an exceptional tasting meal.
Nutrition Facts : Calories 320, Fat 17.0
HOW TO MAKE SUNDAY GRAVY
A meat infused tomato sauce often made on Sundays in Italian American homes. Meatballs, ribs, sausage, tomato sauce, simmered for hours and served on noodles.
Provided by Steve Cylka
Categories Main Course
Time 4h30m
Number Of Ingredients 22
Steps:
- For the meatballs, mix the ground beef, ricotta cheese, parmesean, bread crumbs, egg, milk, 1/3 cup fresh basil and salt together. Knead the mixture with your hands until thoroughly combined. Roll into 2 inch meatballs and place on a baking sheet lined with parchment paper. Bake in the oven at 400 until cooked through, about 20 minutes.
- In a large pot, pour in the strained tomatoes, wine/sparkling grape juice, sugar, dried chilies and salt. Bring to a small boil.
- When the meatballs are cooked, stir them in the gravy.
- In a frypan, heat the oil and cook the sausages until they are cooked mostly through. Stir them in the gravy.
- In the same frypan, sear the ribs for a few minutes on each side. Stir them in the gravy.
- In the frypan, add the onions, sweet red pepper, celery and garlic. You may need to add a bit more oil if the pan is dry. Also, as the veggies are cooking, this is a great opportunity to 'deglaze' the pan. There are a lot of great flavours on the base of this pan and they need to get in the gravy. Pour in a little bit of water (1/2 cup) and scrape the bottom of the pan to pull up all the bits that are packed with flavour. Once the veggies are soft, pour it all into the gravy.
- Cook the gravy at a low to medium simmer for about 4 hours, or longer.
- Cook the spaghetti or other pasta according to directions on package
- Serve the Sunday gravy with the cooked pasta.
Nutrition Facts : Calories 999 kcal, Carbohydrate 86 g, Protein 55 g, Fat 45 g, SaturatedFat 16 g, Cholesterol 164 mg, Sodium 1330 mg, Fiber 8 g, Sugar 17 g, ServingSize 1 serving
ITALIAN GRAVY
Provided by Food Network
Categories condiment
Time 7h55m
Yield 18 to 20 pints gravy
Number Of Ingredients 33
Steps:
- Cover the bottom of a 10 quart pot with olive oil and set over medium heat. Add short ribs, oxtails, country style spare ribs and beef neck bone and brown them with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon granulated onion, and 1 teaspoon garlic powder. Cook until both sides of meat are browned. Remove meat to a bowl and set aside. In the same pan add the sausage and ground beef. When ground meats are cooked through, drain grease and oil from pan. If there are any large pieces of the ground meats, break them up or pulse in a food processor. Add to bowl with other meats, set aside. Pour 1/4 cup olive oil into pot and saute onions, Italian parsley, garlic, shallots, jalapeno peppers, and pesto. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, 1/2 teaspoon granulated garlic and 1/2 teaspoon granulated onion. When onions are limp, add all of the reserved meats. Over medium heat, add 2 cups red wine. While this mixture is cooking, in a separate saute pan, add 1/4 cup olive oil and over medium heat saute mushrooms. Raise heat to medium high and add 1/4 teaspoon salt, 1/2 granulated garlic, 1/2 teaspoon sugar. When mushrooms are browned add them to meats along with the tomato puree, tomato sauce and stock. In a food processor pulse stewed tomatoes with tomato paste until smooth and add them to the pot. Add allspice, Italian seasoning, 2 tablespoons sugar, 1 tablespoon salt, 1 teaspoon granulated garlic, 1 teaspoon granulated onion. The gravy must cover the meat and come close to the top of the pot. Reduce heat to the lowest simmer and cook uncovered for approximately 4 to 5 hours. Stir occasionally to keep from sticking to the bottom of the pan. When meat on oxtail is tender, take all of the whole meats out of the pot, leaving the ground meats in. To complete gravy, add 1 tablespoon granulated garlic, fresh basil and cream sherry. Serve the meat with gravy and pasta. Remove the rest of the gravy from the heat and let cool for 2 hours at room temperature then divide into pint containers and freeze.
ITALIAN TOMATO GRAVY
Steps:
- Heat olive oil in a large saucepan over low heat. Saute the garlic, red pepper flakes, and herbs for 2 minutes until the herbs are fragrant and garlic is golden (but not overly brown.) Raise the heat to medium, add onion and carrot; cook for 5 minutes until they breakdown and are soft. Deglaze with red wine and reduce to evaporate the alcohol. Hand crush the canned tomatoes and add to the pot, along with its liquid. Add a pinch of sugar to cut down on the acidity from the tomatoes; season with salt and pepper. Let simmer for 30 minutes, uncovered.
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- In a large heavy bottomed pot or Dutch oven, heat ¼ cup of the olive oil over medium to medium high heat and brown all meat in three batches. Each batch should take about 3-4 minutes on each side. Do not crowd pan. As each batch is browned on both sides, remove to a platter.
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