ITALIAN RED GRAVY RECIPE RECIPES

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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

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

ITALIAN RED SAUCE AKA RED GRAVY OR SPAGHETTI SAUCE RECIPE ...



Italian Red Sauce aka Red Gravy or spaghetti sauce Recipe ... image

This makes a great deal of sauce but it freezes very well and can be used in any way you would use a red sauce. The Italian ham makes all the difference in the taste. Also, for those who have made sauce and it has been "acidy" I have never had this problem with the imported tomatoes. Every time I make a batch, I give some to friends. They all love it. It also works very well with

Total Time 6 hours 35 minutes

Prep Time 30 minutes

Cook Time 6 hours 5 minutes

Yield 20-30 serving(s)

Number Of Ingredients 6

5 cans Cento Italian tomatoes (imported from Italy. They can be found in many grocery stores.)
6 cloves garlic
2 teaspoons good virgin olive oil
1/2 lb prosciutto ham, cut in small cubes
5 teaspoons fresh basil
1 teaspoon crushed red pepper flakes

Steps:

  • Place olive oil in a large soup pot.
  • Add garlic and simmer about one minute, do not let it brown.
  • Put tomatoes in blender and blend briefly to smooth out the tomatoes.
  • Then add to garlic.
  • Cut Italian ham in chunks.
  • When I order this from the Deli, I have them cut it in 1/2 lb slab.
  • Add basil and crushed red pepper flakes.
  • Let simmer about 6 hours.
  • I always check the richness of the sauce by putting a spoonful in a clean bowl, let it sit for about 5 minutes and if water is seperating from the sauce, continue to simmer.

Nutrition Facts : Calories 5.7, FatContent 0.5, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 0.2, CarbohydrateContent 0.3, FiberContent 0.1, SugarContent 0, ProteinContent 0.1

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