ITALIAN GRAVY RECIPE FRESH TOMATOES RECIPES
ITALIAN TOMATO GRAVY RECIPE | TYLER FLORENCE | FOOD NETWORK
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
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 TOMATO GRAVY RECIPE | ALLRECIPES
This is my versatile Italian tomato gravy recipe. It goes great with spaghetti and meatballs as well on pizza.
Provided by Brandon Squige Johnson
Categories Side Dish Sauces and Condiments Sauces Pasta Sauces Tomato
Total Time 11 hours 30 minutes
Prep Time 30 minutes
Cook Time 11 hours 0 minutes
Yield 32 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place 1 cup red wine, olive oil, beef neck bones, onion, celery, carrot, garlic, and black pepper in a roasting pan; stir to coat.
- Roast neck bones and vegetable mixture in the preheated oven until vegetables are tender, 1 hour. Stir in about 2 tablespoons red wine while scraping any browned bits of food off of the bottom of the pan. Roast until vegetables are browned, about 30 more minutes.
- Pour vegetable mixture into a 16-quart soup pot over medium-low heat; simmer for 30 minutes. Add tomato paste, plum tomatoes, tomato sauce, water, basil, oregano, and parsley; stir well. Simmer, stirring occasionally, until sauce reduces, 8 hours.
- Remove neck bones from sauce; scrape marrow out of bones. Add marrow to sauce and simmer until dissolved, 1 to 2 more hours.
- Transfer sauce to a blender in batches, filling blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree until smooth.
Nutrition Facts : Calories 63.1 calories, CarbohydrateContent 9.5 g, FatContent 2 g, FiberContent 2.5 g, ProteinContent 2 g, SaturatedFatContent 0.3 g, SodiumContent 377.3 mg, SugarContent 5 g
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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.
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Reviews 4.1
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