New York Style Italian Gravy Recipes

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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.

NEW YORK STYLE ITALIAN GRAVY



New York Style Italian Gravy image

I grew up in an italian influenced household, my mother's parents were immigrants that settled in NYC. If you've ever had NY style pasta and gravy, or if you've ever heard of it and wanted to try it, this is as authentic as it gets. I would love some feedback! Let me know what you think. Do you like it? Is it what you thought it would be? Is it what you remember too? Thanks!!

Provided by Helene Mulvihill @WeBakeinTX

Categories     Gravies

Number Of Ingredients 14

- olive oil, extra virgin
2 large onions
2 - cloves garlic, chopped
2 pound(s) ground beef, pork and veal
1 - 12 oz can tomato paste
4 tablespoon(s) italian seasoning
1 tablespoon(s) chopped fresh basil, or 1 tsp dried
1 large fist full of dried italian parsley
1/2 teaspoon(s) black pepper
1 tablespoon(s) dried oregano
2 - bay leaves
12 ounce(s) water or white wine
2 - 28 oz cans crushed tomatoes
2 - 28 oz cans diced tomatoes

Steps:

  • in hot pan with 2 tablespoons olive oil sautee onions and garlic until clear. Add Meat and brown.
  • drain off excess fat, but not all of it, its flavor!
  • add paste, seasoning, spices, bay leaves and pepper and stir until color of paste slightly oranges.
  • add water or wine to deglaze pan, bring to boil then add crushed and diced tomatoes. lower to simer and cover, stirring occasionally for about 20 minutes. Serve over pasta, yum.

SLOW-COOKER SUNDAY SAUCE



Slow-Cooker Sunday Sauce image

Whether it's called red sauce, sugo or gravy, you'll find a big pot of the rich tomato sauce simmering all Sunday long in many Italian-American households. Every family has their own version, but this recipe includes shreddy pork shoulder, sausage and meatballs. This slow-cooker version lets you simmer it overnight or while you're not home, and without splatters and stirring (though you can also make it on a stovetop). Once the sauce is done, coat pasta in the sauce, spoon the meats on top and serve it with a green salad, crusty bread and red wine. Sauce can be kept refrigerated for up to one week and frozen for up to three months.

Provided by Ali Slagle

Categories     dinner, meat, pastas, main course

Time 8h30m

Yield 6 to 8 servings

Number Of Ingredients 12

2 (28-ounce) cans crushed tomatoes
3 basil sprigs
2 pounds boneless pork shoulder, cut into 3-inch chunks
Kosher salt and black pepper
1/4 cup extra-virgin olive oil, plus more as needed
1 pound hot or sweet Italian sausage, or a combination
1 yellow onion, coarsely chopped
6 garlic cloves, smashed and peeled
1/3 cup red wine
1 pound uncooked homemade or store-bought meatballs
1 1/2 pounds tubular or long noodles, like rigatoni or spaghetti
Grated Parmesan or pecorino, for serving

Steps:

  • In a 6- to 8-quart slow cooker, add the crushed tomatoes and basil sprigs. Season the pork shoulder all over with salt and pepper.
  • In a large Dutch oven, heat 2 tablespoons oil over medium-high. Working in batches if necessary, cook the pork until browned on two sides, 8 to 10 minutes total, adding more oil if the pan looks dry. Transfer pieces to the slow cooker as they finish. Add the sausages to the pot and cook until browned, 4 to 6 minutes total. Transfer to the slow cooker.
  • Reduce the heat to medium-low. Add the remaining 2 tablespoons oil, if needed, and the onion and garlic. Season with salt and pepper, and cook until softened, 2 to 4 minutes. Add the red wine, stirring to scrape up the browned bits on the bottom of the pot, and cook until the wine is nearly evaporated, 2 to 4 minutes. Scrape the onion-wine mixture into the slow cooker, and stir to combine. Add the meatballs on top. (It's OK if they're sticking out of the sauce.) Cook on low for 6 to 8 hours, until the pork shoulder falls apart when shredded with a fork.
  • When you're ready to eat, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package instructions until al dente. While the pasta boils, slice the sausage and shred the pork shoulder on a cutting board, and leave it there. When the pasta is al dente, reserve ½ cup pasta water, then drain and return the pasta to the pot. Over medium heat, toss the pasta with enough sauce to coat (about 4 cups), adding pasta water as needed until the sauce clings to the pasta. (Some meatballs might end up in the pasta pot; that's OK.) Return the sausage and pork shoulder to the remaining sauce in the slow cooker.
  • Divide pasta between bowls, then top with a bit of each meat. Pass the Parmesan and extra meat and sauce at the table.

SUNDAY SAUCE



Sunday Sauce image

In many Italian American households, Sunday means there's red sauce simmering all day on the stove. It might be called sauce, sugo or gravy, and surely every family makes it differently, but the result is always a tomato sauce rich with meat. This recipe (which you can also make in a slow cooker) follows a classic route of using shreddy pork shoulder, Italian sausage and meatballs. Once the sauce is done, coat pasta in the sauce, spoon some meat on top and share it with the whole family alongside a green salad, crusty bread and red wine. The sauce can keep refrigerated for up to one week and frozen for up to three months.

Provided by Ali Slagle

Categories     dinner, pastas, main course

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 12

2 pounds boneless pork shoulder, cut into 3-inch chunks
Kosher salt and black pepper
1/4 cup extra-virgin olive oil, plus more as needed
1 pound hot or sweet Italian sausage, or a combination
1 yellow onion, coarsely chopped
6 garlic cloves, smashed and peeled
1/3 cup red wine
2 (28-ounce) cans crushed tomatoes
3 basil sprigs
1 pound uncooked homemade or store-bought meatballs
1 1/2 pounds tubular or long noodles, like rigatoni or spaghetti
Grated Parmesan or pecorino, for serving

Steps:

  • Season the pork shoulder all over with salt and pepper. In a large Dutch oven, heat 2 tablespoons oil over medium high. Working in batches if necessary, cook the pork until browned on two sides, 8 to 10 minutes total, adding more oil if the pan looks dry. Transfer pieces to a bowl as they finish. Add the sausages to the pot and cook until browned, 4 to 6 minutes total. Transfer to the bowl.
  • Reduce the heat to medium-low. Add the remaining 2 tablespoons oil, if needed, and the onion and garlic. Season with salt and pepper, and cook until softened, 2 to 4 minutes. Add the red wine, stir, scrape up the browned bits on the bottom of the pan and cook until the wine is nearly evaporated, 2 to 4 minutes.
  • Add the tomatoes and basil, then fill one of the 28-ounce cans with water. (You'll use it in a second.) Return the pork shoulder and sausages to the pot, along with any accumulated juices in the bowl. Nudge them around so they are submerged. Add the meatballs on top, then add enough water from the can to cover the meat. (There's no need to stir.) Partly cover the pot, bring to a simmer over medium-high heat, then reduce heat to a gentle simmer and cook, stirring occasionally, until the pork shoulder falls apart when shredded with a fork, 2 to 2½ hours.
  • When you're ready to eat, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package instructions until al dente. While the pasta cooks, slice the sausage and shred the pork shoulder. Transfer to a platter along with the meatballs and a few spoonfuls of sauce. Reserve ½ cup pasta water, then drain and add the pasta to the pot of sauce. Over medium heat, toss the pasta with the sauce, adding pasta water as needed until the sauce clings to the pasta.
  • Divide pasta between bowls, then top with a bit of each meat. Pass the Parmesan and platter of meat at the table.

ITALIAN SUNDAY GRAVY



Italian Sunday Gravy image

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

3 tablespoons olive oil
4 garlic cloves (chopped)
2 onions (chopped)
1 (6 ounce) can tomato paste
2 (28 ounce) cans chopped tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried Italian seasoning
1 1/2 lbs ground chuck (85% lean/15%fat)
4 slices white bread (make fresh crumbs in blender or food processor)
1/4 cup chopped fresh parsley
2 eggs, beaten
2 garlic cloves (chopped)
1/2 teaspoon salt
pepper (a few grinds)
1/2 cup grated romano cheese or 1/2 cup parmesan cheese
2 tablespoons water
flour (for dredging)
vegetable oil (for frying)
1 lb sweet Italian sausage links or 1 lb hot Italian sausage

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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