Authentic Italian Gravy ( Recipes Wasaafat )

 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.

Serves: 12 people Prep Time: 30 minutes Cook Time: 480 minutes

Ingredients :

  1. 1 cup red wine, + 2 tablespoons
  2. 1/4 cup extra virgin olive oil
  3. 3 beef neck bones, baby back ribs or short ribs
  4. 1/2 cup chopped onion
  5. 1/2 cup chopped celery
  6. 1/2 carrot, minced
  7. 10 garlic cloves, minced
  8. Salt and black pepper to taste
  9. 3 (28 ounce) cans Tuttorosso Italian Inspirations Peeled Plum Tomatoes in Puree
  10. 2 (6 ounce) cans Tuttorosso Tomato Paste
  11. 1 (28 ounce) can Tuttorosso Tomato Sauce
  12. 1 quart water
  13. 2 tablespoons dried basil
  14. 2 tablespoons dried oregano
  15. 1/4 cup chopped fresh Italian parsley
  16. 1 pound Italian sausage, cooked and drained or meatballs
Authentic Italian Gravy
Authentic Italian Gravy

Instructions : 

  1. 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.
  2. 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.
  3. 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.
  4. Remove neck bones from sauce; scrape marrow out of bones. Add marrow to sauce and simmer until dissolved, 1 to 2 hours.
  5. Add choice of meat to sauce during the last ½ hour of cooking.
  6. For a smooth sauce, blend in batches until smooth. Add Italian sausage or other meat to sauce after blending.
  7. 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.

Other recipes Main Dishes : Here

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