HOMEMADE RED GRAVY RECIPES

HOMEMADE ITALIAN RED GRAVY RECIPE - ITALIAN.FOOD.COM

Homemade Italian Red Gravy Recipe - Italian.Food.com image

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.

Total Time 4 hours 20 minutes

Prep Time 20 minutes

Cook Time 4 hours

Yield 20-25 cups, 40-50 serving(s)

Number Of Ingredients 18

Ingredients

12 uncooked meatballs, Italian Meatballs
5 tablespoons extra virgin olive oil
1 medium vidalia onion, minced
1 pork neck bones
1 veal neck bones
3 garlic cloves, minced
3 (28 ounce) cans crushed tomatoes
1 (28 ounce) can tomato puree
1 (18 ounce) can tomato paste
1 cup chianti wine
1 cup vegetable broth
2 tablespoons fresh basil, chopped
1 teaspoon fresh parsley, chopped
1 tablespoon fresh oregano, chopped
2 fresh bay leaves
2 teaspoons sea salt
2 teaspoons fresh ground black pepper
1/2 cup parmigiano-reggiano cheese, grated

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.

Nutrition Facts : Calories 59.3, FatContent 2.2, SaturatedFatContent 0.4, CholesterolContent 0.7, SodiumContent 368.4, CarbohydrateContent 8.6, FiberContent 1.9, SugarContent 4.9, ProteinContent 1.8

RED EYE GRAVY RECIPE | ALLRECIPES

Red Eye Gravy Recipe | Allrecipes image

Red eye gravy gets its name from the appearance of the gravy's color. This gravy was originally made from the fat of ham steaks and then most often used as an added component to the ham dish. In this recipe, I will be using ham stock cubes as a substitute for fat drippings as an alternative.

Provided by Everyday Cusine

Categories Side Dish Sauces and Condiments Gravy Recipes

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 2 1/4 cups

Number Of Ingredients 6

Ingredients

4 ham stock cubes
2?½ tablespoons instant coffee granules
2 cups water
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon ground black pepper

Steps:

Dissolve ham stock and coffee granules in water in a large mixing bowl to create a stock.
Melt butter in a medium saucepan over medium-high heat; add flour. Cook butter and flour, stirring constantly, until brown, to create a roux, about 5 minutes. Add gravy stock mixture 1/2 cup at a time, stirring constantly, until it resembles the consistency of a gravy, 5 to 7 minutes. Season with black pepper. Remove from heat. Serve warm with meal of choice.

Nutrition Facts : Calories 72.6 calories, CarbohydrateContent 4 g, CholesterolContent 15.4 mg, FatContent 5.9 g, FiberContent 0.2 g, ProteinContent 1 g, SaturatedFatContent 3.7 g, SodiumContent 619.9 mg, SugarContent 0.4 g

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