Italian Gravy W Chicken And Sausage Recipes

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ITALIAN GRAVY W/ CHICKEN AND SAUSAGE



Italian Gravy W/ Chicken and Sausage image

Make and share this Italian Gravy W/ Chicken and Sausage recipe from Food.com.

Provided by Chicagoland Chef du

Categories     Meat

Time 4h

Yield 12 serving(s)

Number Of Ingredients 20

2 (28 ounce) cans tomato puree
6 ounces tomato paste
4 cups chicken stock
2 cups dry red wine
1/4 cup olive oil
2 medium yellow onions, chopped fine
2 stalks celery & leaves, chopped fine
1 carrot, scrubbed and grated
1/2 cup flat-leaf Italian parsley, minced
1/2 lb white button mushrooms, fresh, tops & stems, chopped
1/2 teaspoon red pepper flakes, crushed
1 tablespoon dried oregano, crushed
1 teaspoon dried rosemary
2 bay leaves, whole
1 tablespoon dried basil
2 whole cloves (I do not add) (optional)
1/2 tablespoon fresh ground black pepper
1 teaspoon sugar
2 boneless skinless chicken breasts
1 lb Italian sausage, with casings removed (mild or hot)

Steps:

  • In a deep pot:.
  • Cook sausage until no longer pink, breaking up into pieces. Remove from pan and drain on a paper towel.
  • Add olive oil to pot, sautee onions, garlic, celery and carrot until tender.
  • Add tomato sauce and puree, chicken stock and red wine. Add all remaining ingredients.
  • Bring to boil and simmer for at least 2 hours, stirring often. *I simmer for several hours.
  • Break up / shred chicken with wooden spoon as it becomes tender while simmering.
  • Serve over your favorite cooked pasta and top with freshly grated Parmesan-Regiano cheese.
  • Freezes well.

WEEKDAY ITALIAN GRAVY



Weekday Italian Gravy image

Provided by Food Network Kitchen

Categories     main-dish

Time 8h15m

Yield 6 servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
1 1/2 pounds hot Italian-style link sausage
2 tablespoons tomato paste
1/2 cup water
4 pieces beef shin, each 1 inch thick (about 3 1/2 pounds)
2 (28-ounce) cans crushed tomatoes
6 sun-dried tomatoes, preferably not oil-packed
1 large onion, chopped
6 cloves garlic, smashed
2 teaspoons dried Italian herb mix
1 bay leaf
1 tablespoon kosher salt
Freshly ground black pepper
1 pound tubular pasta, such as rigatoni or ziti
Freshly grated Parmesan or pecorino

Steps:

  • Heat a heavy skillet over medium-high heat. Add the oil and then the sausage; cook, turning occasionally, until brown all over, about 5 minutes. Transfer the sausage to the slow cooker. Pour off and discard all the oil in the skillet and return it to the heat. Add the tomato paste and cook, stirring, until brick red, about 1 minute. Add the water and bring to a boil, stirring to scrape up the browned bits. Pour the mixture over the sausage.
  • Add the beef shins, crushed tomatoes, sun-dried tomatoes, onion, garlic, Italian herbs, bay leaf, salt, and pepper to taste. Set the slow cooker on LOW for 8 hours, cover, and cook until the beef is very tender.
  • When ready to serve, bring a large pot of water to a boil and salt it generously. Add the pasta to the boiling water and cook, stirring occasionally, until al dente, about 10 minutes. Transfer the sausage and beef to a cutting board, slice into serving portions, and arrange on a serving platter. Drain the pasta and toss with some of the sauce; transfer to a serving bowl.
  • Serve the meat and pasta separately with sauce on the side. Freeze any leftover sauce for up to 3 months.

SAUSAGE ITALIAN GRAVY



Sausage Italian Gravy image

Make and share this Sausage Italian Gravy recipe from Food.com.

Provided by andypandy

Categories     Lunch/Snacks

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 cloves garlic, minced
1 small onion, minced
2 tablespoons olive oil
1 lb italian sweet sausage or 1 lb hot Italian sausage
28 ounces canned tomatoes
4 tablespoons cut up fresh basil
1 teaspoon thyme (I have also used oregano instead)
salt and pepper, to taste

Steps:

  • In a large saucepot over medium heat saute the onion in the olive oil.
  • Add garlic and continue to saute.
  • Add sausage meat and brown slightly on all sides.
  • Drain off any fat.
  • Add thyme, tomatoes, salt and pepper, and 2 tablespoons of the basil.
  • When sauce is bubbly, reduce heat and cover.
  • Cook for at least one hour.
  • Add the remaining fresh basil leaves the last fifteen minutes.
  • Serve on cooked soft or firm polenta with extra romano cheese sprinkled over the top.

ITALIAN SAUSAGE GRAVY AND BISCUITS



Italian Sausage Gravy and Biscuits image

Here's a simple sausage gravy with an Italian flair that's served over hot biscuits.

Provided by Classico

Categories     Trusted Brands: Recipes and Tips     Classico® Pasta Sauce

Time 25m

Yield 4

Number Of Ingredients 7

1 (12 ounce) package ground Italian sausage
½ cup onion, diced
1 (16 ounce) jar Classico Fresh Four Cheese Alfredo Sauce
3 fresh sage leaves, finely chopped
⅛ teaspoon freshly ground black pepper
¼ cup chopped green onion
1 (10 ounce) can refrigerated biscuit dough, baked according to package instructions

Steps:

  • Cook sausage in a large skillet over medium heat until no longer pink, following cooking instructions indicated on the packaging. Add diced onions and continue to cook until onion softens and turns transparent. Drain fat.
  • Stir in the Alfredo sauce, sage and black pepper. Bring to a simmer, stirring occasionally; reduce heat and simmer for 10 minutes.
  • Serve over fresh biscuits and top with green onion.

Nutrition Facts : Calories 492 calories, Carbohydrate 44.4 g, Cholesterol 34 mg, Fat 26.9 g, Fiber 2.9 g, Protein 18 g, SaturatedFat 8.1 g, Sodium 1842.7 mg, Sugar 6.7 g

ITALIAN GRAVY



Italian Gravy image

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

2 tablespoons extra virgin olive oil
1 large yellow onion, diced
1 clove garlic, minced
4 pounds pork shoulder roast
½ cup white wine
3 cups water
2 teaspoons dried oregano
2 teaspoons dried parsley
1 teaspoon dried thyme
1 teaspoon dried rosemary
3 tablespoons garlic powder
1 teaspoon salt
1 teaspoon black pepper
2 (28 ounce) cans tomato puree
6 cups water
¼ cup white sugar

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

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