Carols Italian Gravy Recipes

ITALIAN SUNDAY GRAVY-RECIPE HANDED DOWN FROM NONNA.

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!

AUTHENTIC ITALIAN GRAVY

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.

OLD SCHOOL ITALIAN GRAVY

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.

ITALIAN GRAVY

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.

ITALIAN GRAVY

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 GRAVY

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.

NIRVANA ITALIAN GRAVY

Steps:

• Cover the bottom of a stock pot (at least 12 quart) 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 inches.
• 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.

CAROL'S ITALIAN GRAVY

Steps:

• you'll need a huge stewing pot! pot,med heat,add EVOO,lightly brown your ribs on both sides,scraping up pieces to prevent burning. Remove from pot. To pot add your onions,garlic & saute til onions are opague,not brown. Do not burn garlic,or it will be bitter. add all the tomatoes,& rest of ingredients. Add your meat to the pot. Turn heat back to simmer after a full boil. Simmer for 4 hrs. covered. Check frequently to make sure it doesn't burn. This will be a thick sauce Or gravy as the Italians call it! Serve with your favorite pasta. May add ground beef or meatballs. Garlic bread and toss salad. May use in any italian dishes. Enjoy!