Best Italian Tomato Gravy Recipes

Italian Tomato Gravy image

Provided by Tyler Florence

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 BRAISED BEEF AND VEAL WITH TOMATO GRAVY image

Categories Beef Dinner

Yield 4-6 People

Number Of Ingredients 20

1 1/2 lb beef top-round steak already cut stew meat
1 lb veal top-round steak already cut stew meat
1/2 cup all-purpose flour
2 tablespoons rustic rub
1/4 cup vegetable oil
2 cups chopped onion (1 large)
1 cup chopped green bell pepper (from 1 large)
1 cup chopped celery (about 2 ribs)
1 1/2 cups chopped peeled and seeded tomatoes (see cooks' note, below) or 1 1/2 cups (from a 28-oz can) drained canned tomatoes, chopped
1 tablespoon chopped garlic
5 Turkish bay leaves or 2 California
1 teaspoon Italian Seasoning, crumbled
1 teaspoon salt
1/8 teaspoon black pepper
Cayenne (optional)
2 cups beef broth (homemade or canned; 16 fl oz)
1/2 cup dry red wine
3 tablespoons chopped scallions
2 tablespoons chopped fresh parsley
By: Linda Galyean

Steps:

Cut beef and veal into 2-inch pieces. Combine flour and rustic rub in a small bowl. Working with 1 piece at a time, lightly coat meat with seasoned flour, and then gently pound meat to 1/4 inch thick with flat side of a meat pounder, turning meat over occasionally. Heat oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté all meat, stirring constantly and turning over, until evenly and lightly browned on both sides, 5 to 6 minutes. Add onion, bell pepper, and celery and cook, stirring and scraping up any brown bits from bottom and side of pot, until softened, 5 to 6 minutes. Add tomatoes, garlic, and cook, stirring frequently and scraping bottom and side of pot, 3 minutes. Add bay leaves, thyme, oregano, basil, salt, cayenne, black pepper, broth, and wine, then reduce heat and simmer, partially covered, stirring occasionally, until meat is very tender, about 1 1/2 hours. Serve over Parmesan polenta or white steam rice. Cooks' note: To peel a tomato, first cut an X in the bottom and immerse in boiling water 10 seconds. Transfer to ice water, then remove and peel.

Italian Tomato Gravy image

Provided by Brandon Squige Johnson

Time 11h30m

Yield 32

Number Of Ingredients 16

1 cup red wine
¼ cup olive oil
3 beef neck bones
½ yellow onion, chopped
½ cup chopped celery
½ carrot, chopped
1 whole head garlic, minced
2 tablespoons cracked black pepper
2 tablespoons red wine, or as needed
2 (6 ounce) cans tomato paste
4 (28 ounce) cans San Marzano-style peeled plum tomatoes with basil
2 (16 ounce) cans tomato sauce
1 quart water
½ cup dried basil
¼ cup dried oregano
1 pinch dried Italian parsley

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, Carbohydrate 9.5 g, Fat 2 g, Fiber 2.5 g, Protein 2 g, SaturatedFat 0.3 g, Sodium 377.3 mg, Sugar 5 g

Italian inspired Pot Roast with Tomato Gravy image

Provided by Lynn Socko @lynnsocko

Categories Beef

Number Of Ingredients 11

3 pound(s) chuck roast
2 cup(s) water
1 can(s) 14.5 oz diced tomatoes w/oregano, basil, and garlic
2 teaspoon(s) granulated garlic
1 teaspoon(s) black pepper
1 teaspoon(s) italian seasoning
1/2 teaspoon(s) dried basil
2 teaspoon(s) tomato paste
1/4 cup(s) flour
- **italian sausage links, opt
- **salt to taste

Steps:

Place roast in slow cooker. Add water and spices and diced can tomatoes, turn on to 300° or med heat. Simmer for about 2 hrs. Add Italian sausage links (optional). Simmer another hour or until roast is super tender.
When roast is done remove liquid to bowl and skim off fat. Add about 1 c of hot liquid to sauce pan and 1/4 c of flour and whisk together, make sure all lumps are removed. Add remaining liquid, I had about 2 c of liquid. Now in bowl mix together 2 tbsp of tomato paste and another cup of water. Add to sauce and stir in well. Let simmer about 5 min. Add salt to taste.
Place roast over pasta or garlic bread and spoon on sauce.