Best Homemade Italian Red Gravy Recipes

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OLD SCHOOL ITALIAN GRAVY



Old School Italian Gravy image

Rich and delicious, this Old School Italian Gravy is a perfectly crafted sauce that is simmered all day and is great for any Italian dish!

Provided by Amanda

Categories     Main Course     Side Dish

Time 1h40m

Number Of Ingredients 14

2 Tablespoons olive oil
1 medium beef marrow bone (neck, knuckle or ribs bones)
1/2 large yellow onion (chopped)
1 Tablespoon minced garlic
2 Tablespoons dried basil
2 Tablespoons dried parsley
2 Tablespoons dried oregano
6 ounces tomato paste
1 1/2 cups dry red wine (approximately 1/2 of a bottle)
2 quarts beef broth
2 28 ounce cans San Marzano whole peeled tomatoes
2 28 ounce cans crushed tomatoes
2 28 ounce cans tomato puree
salt and pepper (to taste)

Steps:

  • Heat a large stock pot over medium high heat and add in the olive oil. Once the the olive oil begins to shimmer, add in the beef bone and cook till browned on all sides, about 5 minutes.
  • Add in the chopped onion and saute for 3-5 minutes, stirring occasionally, until the onions become translucent and start to brown.
  • Next, add in the garlic, herbs and tomato paste and cook for an additional 1-2 minutes while stirring.
  • Deglaze the pot by pouring in the red wine and scraping the bottom of the pot to remove any bits stuck to it.
  • Add in the beef broth as well as all of the tomatoes (whole, crushed and puree) and stir to thoroughly combine. Reduce heat to medium low.
  • Continue to simmer the sauce for a minimum of 1 hour, but 4-6 hours is preferred. Make sure to stir the sauce every 30 minutes or so to make sure everything is combined and nothing burns.
  • Once the sauce has been cooked down, remove the beef bone and season with salt and pepper, if needed. The sauce can then be used immediately or cooled completely to be frozen or canned. For a smoother texture, use an immersion blender to blend to the desired consistency.

Nutrition Facts : ServingSize 0.5 cups, Calories 39 kcal, Sugar 1 g, Sodium 263 mg, Fat 2 g, SaturatedFat 1 g, Carbohydrate 2 g, Fiber 1 g, Protein 1 g, UnsaturatedFat 2 g

ITALIAN SUNDAY GRAVY-RECIPE HANDED DOWN FROM NONNA.



Italian Sunday Gravy-Recipe Handed Down From Nonna. image

Italian Sunday Gravy will get your family to the table like nothing else. Rich, hearty tomato sauce spiked with wine, succulent cuts of pork and meatballs.

Provided by Kathleen

Categories     Main Course

Time 3h20m

Number Of Ingredients 19

1/4 cup Olive Oil
2 Pounds Country Style Ribs Or Pork Neck Bones
2 Pounds Italian Sausage
1/2 Pound Ground Beef
1/2 Pound Ground Pork
1 Large Yellow Onion, (Chopped)
1 Tablespoon Garlic, (Minced)
2 Large Carrots, (Peeled and Grated)
1 1/2 Cup Red Wine
3 (28 Ounce) Cans Peeled Whole San Marzano Tomatoes (Including Juice)
6 (6 Ounce) Cans Tomato Paste (Preferably Imported From Italy)
8 Cups Water
2 Bay Leaves
1 Tablespoon Dried Oregano
1 Cup Fresh Basil, (Julienned)
2 Tablespoon Fresh Rosemary, (Chopped)
1 1/2 Teaspoon Salt
1 Teaspoon Black Pepper
1 Recipe Meatballs

Steps:

  • Heat oven to 425 degrees. Line 2 large, rimmed baking sheets with aluminum foil. Brush the foil with olive oil.
  • Arrange (in a single layer) pork neck bones or country-style ribs on one baking sheet and the Italian sausages on the second baking sheet. Brush the tops of all the meats lightly with olive oil.
  • Cook meats in the preheated oven, until deep golden brown on all sides, turning as needed to cook evenly. Allow approximately 1 hour for the pork necks and ribs and 40 minutes for the sausage. Set cooked meats aside.
  • Meanwhile, in a very large, heavy-bottomed stock pot, brown ground beef and pork, over medium heat, crumbling into small pieces. Remove ground meats to plate and set aside.
  • Drain all but 2 tablespoons of the fat from the pan. Add onions, minced garlic, and carrots and cook over medium heat for 6-8 minutes until they soften and begin to caramelize.
  • Add the wine to the pot and cook, scrape up any brown bits from the bottom of the pot. Continue to cook until the wine is reduced by half.
  • Add whole tomatoes with their juices, tomato paste, water, bay leaves, oregano, fresh basil, rosemary, salt, and pepper.
  • Add the browned grounded meats, pork necks or country style ribs, and sausages back to the pot. Bring the gravy to a boil then reduce the heat and simmer.
  • Simmer, uncovered for about 3 1/2--4 1/2 hours. If you have the temperature right, you should see a cheerful little bubbling on the surface of the gravy. Moderate the heat to maintain this gentle simmer throughout out cooking time.
  • Stir occasionally so the meats don't stick. If the gravy becomes too thick as it simmers, add water. (If it's simmering gently, you shouldn't need to add any extra water.)
  • While the sauce simmers, make the meatball. After the sauce has cooked for 3 1/2 - 4 1/2 hours and is nice and thick, give it a very good stir, digging down to the bottom of the pot, then add the meatballs. Continue to simmer the gravy without stirring for another 30-40 minutes, or until the meatballs are hot and the flavors marry. Remove bay leaves. You're READY to Serve. Mangia! Mangia!

Nutrition Facts : ServingSize 1 /12 of the recipe, Calories 768 kcal, Carbohydrate 35 g, Protein 40 g, Fat 48 g, SaturatedFat 15 g, Cholesterol 288 mg, Sodium 1434 mg, Fiber 5 g, Sugar 19 g

AUTHENTIC ITALIAN AMERICAN MARINARA SAUCE/ RED GRAVY



Authentic Italian American Marinara Sauce/ Red Gravy image

If you are Italian, or were lucky enough to grow up with some, this is the red sauce that you knew. you may have called it "gravy", or "red sauce". whatever you called it, you loved it. it is a marinara sauce, and look for my meatball recipe, as this is what you should be cooking them in.

Provided by An Italian Jew

Categories     Sauces

Time 4h20m

Yield 46 CUPS, 46 serving(s)

Number Of Ingredients 9

10 (28 ounce) cans crushed tomatoes, use ones from Italy if you can, but any will really do as all crushed tomatoes are canned when the t
1 large white onion
1/2 head garlic
1/2 cup balsamic vinegar
1/16 cup salt
1/16 cup pepper
3/4 cup olive oil
1/2 cup dried oregano
8 bay leaves, dried

Steps:

  • Rough chop onion and garlic.
  • Heat up a large pan on medium heat.
  • Pour in all of olive oil.
  • Dump in onion and sauté until soft.
  • Add garlic, bay leaf, oregano, salt and pepper.
  • Stir all together into a mess and continue to cook, if it seems to hot, turn down the heat, you don't want to burn anything.
  • Once everything is well mixed and cooked, turn up the heat for about 1 minute. I tell you to do this as you are about to add the balsamic vinegar to "deglaze" and you will want the pan hot.
  • Add balsamic, stir quickly while hot steam rises. the vapors should make you eyes water, and nose run, so be careful to remain hygienic. when vapors stop remove from heat.
  • Open all the cans of crushed tomato.
  • Stir in one can at a time with wooden spoon or rubber spatula.
  • Once all cans are in, stir well again so you don't see any oil on the top of sauce. return to heat. Cook on low heat uncovered, stirring whenever you walk into the kitchen for some other reason. You don't need to stir it every hour, but do it whenever you get around to it. although you do need to stir it from time to time.
  • Cook for at least five hours. If you want to do this while you go to work, you can transfer everything to a crock pot, but you must start in a big metal pot. Your choice.
  • Serve over your favorite pasta, or use to cook my meatball recipe, which is highly recommended ( look at the reviews). doing my meatballs is particularly easy if you have transferred gravy to a crock pot, but if you do you may need to remove some sauce to fit the balls in the sauce.
  • Freeze left over sauce, just pour cooled sauce in zip-lock bags and throw in freezer.

ITALIAN TOMATO GRAVY



Italian Tomato Gravy image

Provided by Tyler Florence

Categories     condiment

Time 55m

Yield 6 servings

Number Of Ingredients 13

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 GRAVY



Italian Gravy image

Provided by Food Network

Categories     condiment

Time 7h55m

Yield 18 to 20 pints gravy

Number Of Ingredients 33

3/4 cup olive oil, divided
4 beef short ribs, 1/2 to 3/4 pound
6 oxtails, about 1/2 pound
1/2 pound country style spare ribs
1 prime rib or beef neck bone, about 1/2 pound
Salt to taste
Pepper to taste
2 1/2 teaspoons granulated onion, divided
2 tablespoons garlic powder, divided
2 links Italian sausage, 1 sweet and 1 hot, casings removed
1 1/2 pounds unseasoned pork sausage
1 pound ground beef
3 large onions, finely chopped
1 bunch Italian parsley, stems removed, finely chopped
12 cloves of garlic, minced
2 tablespoons minced shallot
2 jalapeno peppers, stems and seeds removed, minced
1/2 cup pesto, made without cheese or pine nuts (available frozen)
2 cups of good red wine
10 cremini mushrooms, sliced
10 button mushrooms, sliced
2 portobello mushrooms, sliced
2 tablespoons plus 1/2 teaspoon sugar, divided
106 ounces tomato puree
106 ounces tomato sauce
6 cups chicken stock
3 1/2 cups tomatoes, peeled, chopped and stewed, can use canned
1 (6-ounce) can tomato paste
Water to cover
2 whole allspice berries
1 tablespoon Italian seasoning
1 tablespoon fresh basil, minced
3 tablespoons cream sherry

Steps:

  • Cover the bottom of a 10 quart pot with olive oil and set over medium heat. Add short ribs, oxtails, country style spare ribs and beef neck bone and brown them with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon granulated onion, and 1 teaspoon garlic powder. Cook until both sides of meat are browned. Remove meat to a bowl and set aside. In the same pan add the sausage and ground beef. When ground meats are cooked through, drain grease and oil from pan. If there are any large pieces of the ground meats, break them up or pulse in a food processor. Add to bowl with other meats, set aside. Pour 1/4 cup olive oil into pot and saute onions, Italian parsley, garlic, shallots, jalapeno peppers, and pesto. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, 1/2 teaspoon granulated garlic and 1/2 teaspoon granulated onion. When onions are limp, add all of the reserved meats. Over medium heat, add 2 cups red wine. While this mixture is cooking, in a separate saute pan, add 1/4 cup olive oil and over medium heat saute mushrooms. Raise heat to medium high and add 1/4 teaspoon salt, 1/2 granulated garlic, 1/2 teaspoon sugar. When mushrooms are browned add them to meats along with the tomato puree, tomato sauce and stock. In a food processor pulse stewed tomatoes with tomato paste until smooth and add them to the pot. Add allspice, Italian seasoning, 2 tablespoons sugar, 1 tablespoon salt, 1 teaspoon granulated garlic, 1 teaspoon granulated onion. The gravy must cover the meat and come close to the top of the pot. Reduce heat to the lowest simmer and cook uncovered for approximately 4 to 5 hours. Stir occasionally to keep from sticking to the bottom of the pan. When meat on oxtail is tender, take all of the whole meats out of the pot, leaving the ground meats in. To complete gravy, add 1 tablespoon granulated garlic, fresh basil and cream sherry. Serve the meat with gravy and pasta. Remove the rest of the gravy from the heat and let cool for 2 hours at room temperature then divide into pint containers and freeze.

HOMEMADE ITALIAN RED GRAVY



Homemade Italian Red Gravy 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.

Provided by brru25

Categories     Sauces

Time 4h20m

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.

ITALIAN GRAVY



Italian Gravy image

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.

Provided by Carla R. Bure

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Pork Gravy

Time 5h45m

Yield 12

Number Of Ingredients 16

2 tablespoons extra virgin olive oil
1 large yellow onion, diced
1 clove garlic, minced
4 pounds pork shoulder roast
½ cup white wine
3 cups water
2 teaspoons dried oregano
2 teaspoons dried parsley
1 teaspoon dried thyme
1 teaspoon dried rosemary
3 tablespoons garlic powder
1 teaspoon salt
1 teaspoon black pepper
2 (28 ounce) cans tomato puree
6 cups water
¼ cup white sugar

Steps:

  • Heat olive oil in a large stock pot over medium heat. Saute onions and garlic until lightly browned. Place pork shoulder in pot, and pour in 1/2 cup white wine and 3 cups water. In a small bowl, combine oregano, parsley, thyme, rosemary, garlic powder, salt and pepper. Sprinkle 1/4 of spice mixture over pork. Cover, and cook for 30 minutes turning occasionally. Add water periodically if needed.
  • Pour in tomato puree. Fill cans with water, and pour in (about 6 cups). Stir in remaining spice mixture and the sugar. When liquid starts to bubble, reduce heat to low, cover, and cook for 4 to 5 hours. Stir occasionally, and adjust seasonings to taste.

Nutrition Facts : Calories 411.3 calories, Carbohydrate 19.4 g, Cholesterol 96.8 mg, Fat 22.1 g, Fiber 3.2 g, Protein 32.3 g, SaturatedFat 7.1 g, Sodium 794.4 mg, Sugar 11.6 g

ITALIAN RED SAUCE AKA RED GRAVY OR SPAGHETTI SAUCE



Italian Red Sauce aka Red Gravy or spaghetti sauce 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

Provided by P3350

Categories     Sauces

Time 6h35m

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, Fat 0.5, SaturatedFat 0.1, Sodium 0.2, Carbohydrate 0.3, Fiber 0.1, Protein 0.1

HOMEMADE ITALIAN RED SAUCE



Homemade Italian Red Sauce image

You will love my Italian-style sauce. You can add meatballs to this sauce; it comes out really good.

Provided by Ignazia Vella

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 2h20m

Yield 12

Number Of Ingredients 10

½ cup olive oil
1 large onion, minced
3 cloves garlic, minced
4 cups water
2 (32 ounce) cans crushed diced tomatoes
1 (16 ounce) can tomato paste
¼ cup chopped fresh basil
1 teaspoon baking soda
1 teaspoon white sugar
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large saucepan over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes.
  • Reduce heat to medium-low. Add water, crushed tomatoes, tomato paste, basil, baking soda, and sugar; season with salt and pepper. Stir mixture, bring to a simmer, and cook until the sauce is thickened, about 2 hours.

Nutrition Facts : Calories 149.4 calories, Carbohydrate 13.9 g, Fat 9.2 g, Fiber 3 g, Protein 3.1 g, SaturatedFat 1.3 g, Sodium 643.9 mg, Sugar 9.2 g

SWEET ITALIAN SAUSAGE WITH RED GRAVY AND PASTA



Sweet Italian Sausage With Red Gravy and Pasta image

This is one of my husband's family's recipes. It's simple and doesn't require much prep time, especially if you use a food processor to cut the onion and celery. Seasoning amounts are approximate, though I don't recommend shorting the sugar. The gravy (I would call it sauce, but the family insists on "gravy" ) should be sweet and basil-heavy to complement the flavors of the sausages.

Provided by foxfyre

Categories     Spaghetti

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 15

2 (19 1/2 ounce) packages sweet Italian turkey sausage
1 tablespoon olive oil
3/4 cup diced celery
1/2 cup diced onion
1 (46 ounce) can tomato juice
2 (6 ounce) cans tomato paste
2 (6 ounce) cans water
1 (14 1/2 ounce) can diced tomatoes with onion garlic and basil
1/2 cup sugar (may need as much as 1 cup to sweeten the gravy appropriately)
1 1/2 tablespoons dried basil
1 1/2 teaspoons italian seasoning
1 teaspoon parsley flakes
1 teaspoon salt
1 dash pepper
1 (14 1/2 ounce) box thin whole wheat spaghetti

Steps:

  • Warm olive oil in a skillet over medium heat while dicing onion and celery. Sauté vegetables until onions turn clear. Remove from heat.
  • In a large pot (6 qt or larger, I use an 8 qt stock pot) over medium-low heat, combine tomato juice, tomato paste, water, diced tomatoes, onion, celery, sugar, and seasonings.
  • Heat gravy to a boil (shouldn't need to raise heat above medium) and add sausages; boil for about 30 minutes, stirring occasionally.
  • Prepare pasta according to package directions and drain. Spoon a small amount of gravy over pasta (in its own pot) and stir gently to help prevent sticking.
  • Serving size is roughly a cup of pasta, one sausage, and about 3/4 cup gravy.

CONFORTI FAMILY RED GRAVY (SPAGHETTI SAUCE)



Conforti Family Red Gravy (Spaghetti Sauce) image

When I was growing up my mother would open a jar of Ragu when we had spaghetti. Even though I do like Ragu, there is just nothing like home made! My husband is Italian, and I had never made sauce from scratch. He got me started, but now, I make it my own. And the house smells phenomenal while it's cooking!

Provided by Lauren Conforti

Categories     Other Sauces

Time 8h20m

Number Of Ingredients 18

SAUCE BASE
2 large cans of tomato puree
2 large cans of crushed tomatoes
1 can(s) tomato paste
1-2 c sliced mushrooms (or use canned)
1 vidalia onion, chopped
1/2 green bell pepper, chopped (sometimes i substitute roasted red peppers)
4-5 clove garlic, minced (adjust to suit your taste)
SEASONINGS - ** SEE DIRECTIONS
2 Tbsp oregano
2 Tbsp basil
1 Tbsp parsley
1/8 c parmesan cheese
4 Tbsp sugar
red wine, (or marsala wine)
1 lb sweet italian sausage, sliced & cooked (optional)
24 small meatballs, cooked (optional) frozen, or make your own
CAN OMIT MEATS FOR A VEGETARIAN SAUCE

Steps:

  • 1. This is a double batch. The single batch always gives me enough sauce for 2 dinners, so I double it and freeze the extra.
  • 2. Use a large stock pot. (I've used a 6 qt. crock pot and without the meat added, it filled it right to the top!)
  • 3. If adding meat, fry the sausage or meatballs until nice & browned. De-glaze the pan with a little wine to get all those browned bits. If NOT adding the meat, just add a little wine to the sauce.
  • 4. Add all the ingredients into the pot with the seasonings being added as below.
  • 5. ** For the seasonings, My husband's grandmother taught him to add the seasonings in this order as a boy. I thought it was cute. - First you see the grass grow (this is the oregano, basil, parsley); - then the snow falls on the grass (parmesan cheese); - then you see some frost on the snow (this is the sugar) Then, of course, you mix it all in. :)
  • 6. Cook at a low boil for 8-10 hours. I replace the pot lid with a flat slotted pan (like a pizza pan) to allow moisture to escape. The sauce needs to cook down a bit and thicken.
  • 7. ** Note: You can cook this recipe all day on LOW in a 6-quart or larger crock pot.

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