WEEKDAY ITALIAN GRAVY
Provided by Food Network Kitchen
Categories main-dish
Time 8h15m
Yield 6 servings
Number Of Ingredients 15
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.
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.
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
HOMEMADE ITALIAN RED GRAVY
A tradition homemade red gravy should be made with meat, specifically pork and veal. I use pork and veal neck bones for added flavor. Instead of sugar and water, I use a little more tomato paste than usual plus Chianti and minced onion. Fresh herbs are vital to the outcome of the flavor, so throw away any of your dried herbs, they're crap. I also use grated cheese, it's a nice touch, especially if you're using the sauce for pasta. (Note: The amount of meatballs depends on how much meat you use and how big you make them. I use a little over a pound of meat and that usually translates to 8-16 meatballs.) VARIATION: Instead of frying neck bones, and if you have more time on your hands, you can braise a couple of good pork and veal shanks in red wine and let them soak in the sauce.
Provided by brru25
Categories Sauces
Time 4h20m
Yield 20-25 cups, 40-50 serving(s)
Number Of Ingredients 18
Steps:
- Cook meatballs in 2 tbsp olive oil, set them aside, keep leftover oil.
- Add remaining olive oil to left over oil from meatballs.
- Sautee onion for 5 minutes on medium heat.
- Add pork and veal neck bones, continue cooking for 3 minutes.
- Add garlic and continue cooking for 2 minutes.
- Stir in cans of tomatoes one at a time, wine, herbs, salt and pepper.
- Cook on medium-high until the sauce boils, then reduce heat to medium-low and simmer for 2 hours, stirring frequently.
- Add cheese and meatballs and continue simmering for another 2 hours, stirring frequently.
- Remove and discard neck bones and bay leaves.
- Adjust seasoning to taste.
SAUSAGE ITALIAN GRAVY
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
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 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!
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