Carols Italian Gravy Recipes

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:

• 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.

CAROL'S ITALIAN GRAVY

Steps:

• 1. 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!

ITALIAN SUNDAY GRAVY

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!