ITALIAN GRAVY RECIPE RECIPES

Name: Italian Tomato Gravy
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: italian
Ingredients: 1/2 cup extra-virgin olive oil; 3 garlic cloves, chopped; Pinch red pepper flakes; 2 tablespoons chopped fresh basil; 2 tablespoons chopped fresh oregano; 1 tablespoon fresh thyme leaves; 2 bay leaves; 1 onion, diced; 1 carrot, finely chopped; 1/4 cup red wine; Two 28-ounce cans whole peeled plum tomatoes; Pinch sugar; Salt and freshly ground black pepper

ITALIAN TOMATO GRAVY RECIPE | TYLER FLORENCE | FOOD NETWORK

Italian Tomato Gravy Recipe | Tyler Florence | Food Network image

Provided by Tyler Florence

Categories condiment

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 13

Ingredients

1/2 cup extra-virgin olive oil
3 garlic cloves, chopped
Pinch red pepper flakes
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
1 tablespoon fresh thyme leaves
2 bay leaves
1 onion, diced
1 carrot, finely chopped
1/4 cup red wine
Two 28-ounce cans whole peeled plum tomatoes
Pinch sugar
Salt and freshly ground black pepper

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 SUNDAY GRAVY RECIPE - FOOD.COM

Italian Sunday Gravy Recipe - Food.com 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.

Total Time 3 hours 45 minutes

Prep Time 45 minutes

Cook Time 3 hours

Yield 8-10 serving(s)

Number Of Ingredients 19

Ingredients

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!

Nutrition Facts : Calories 574.1, FatContent 38.7, SaturatedFatContent 13.5, CholesterolContent 143.1, SodiumContent 1206.3, CarbohydrateContent 24.3, FiberContent 4.2, SugarContent 10.2, ProteinContent 33

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