Name: Authentic Italian Gravy
Ingredients: 1 cup red wine, plus ¼ cup for added depth of flavor; ¼ cup extra virgin olive oil to add richness and enhance the overall flavor profile; 4 beef short ribs for a robust flavor base; 1 large onion, chopped, to add sweetness; 6 garlic cloves, minced, for an aromatic boost; 1 teaspoon salt to enhance flavors; ½ teaspoon ground black pepper for a hint of spice; 2 28-ounce cans whole peeled tomatoes, the star of any Italian gravy; 1 6-ounce can tomato paste for concentrated tomato flavor; 1 28-ounce can tomato sauce to achieve the right consistency; 2 cups beef broth for a savory liquid base; 1 tablespoon dried basil, for a touch of herbal aroma; 1 tablespoon dried oregano, complementing the flavors beautifully; ¼ cup chopped fresh Italian parsley for brightness and color; 1 pound Italian sausage, cooked and drained, adds richness (you may use turkey sausage as a healthier alternative)

Description

Authentic Italian Gravy is a rich, slow-cooked tomato sauce with beef short ribs and Italian sausage, perfect for pasta dishes.

Ingredients

Scale

1 cup red wine, plus ¼ cup for added depth of flavor
¼ cup extra virgin olive oil to add richness and enhance the overall flavor profile
4 beef short ribs for a robust flavor base
1 large onion, chopped, to add sweetness
6 garlic cloves, minced, for an aromatic boost
1 teaspoon salt to enhance flavors
½ teaspoon ground black pepper for a hint of spice
2 28-ounce cans whole peeled tomatoes, the star of any Italian gravy
1 6-ounce can tomato paste for concentrated tomato flavor
1 28-ounce can tomato sauce to achieve the right consistency
2 cups beef broth for a savory liquid base
1 tablespoon dried basil, for a touch of herbal aroma
1 tablespoon dried oregano, complementing the flavors beautifully
¼ cup chopped fresh Italian parsley for brightness and color
1 pound Italian sausage, cooked and drained, adds richness (you may use turkey sausage as a healthier alternative)

Instructions

Preheat the oven to 400°F (200°C). In a large roasting pan, combine 1 cup red wine, ¼ cup extra virgin olive oil, 4 beef short ribs, 1 large chopped onion, 6 minced garlic cloves, 1 teaspoon salt, and ½ teaspoon ground black pepper. Stir everything to coat the meat and vegetables evenly.
Roast the mixture in the oven for about 1 hour and 30 minutes, allowing the flavors to deepen and meld. The short ribs should develop a rich, caramelized exterior.
Remove the pan from the oven and transfer the contents into a 6-quart stockpot set over medium-low heat. Stir in the remaining ¼ cup red wine. Allow this to simmer for 30 minutes, stirring occasionally to prevent sticking.
Add the tomatoes: Pour in 2 cans of whole peeled tomatoes, 1 can of tomato paste, 1 can of tomato sauce, and 2 cups beef broth. Sprinkle in 1 tablespoon dried basil, 1 tablespoon dried oregano, and ¼ cup chopped fresh Italian parsley. Stir well to combine.
Simmer uncovered: Let the sauce simmer uncovered, stirring occasionally, until the mixture reduces and thickens, approximately 4 to 6 hours. This slow cooking process allows the flavors to develop and become more concentrated.
Remove the beef ribs after the sauce has thickened. Stir in 1 pound of cooked and drained Italian sausage (or turkey sausage for a lighter touch) and let it continue to simmer for an additional 1 hour to blend the flavors.
Serve the gravy over 1 pound of cooked pasta, and enjoy a hearty meal that carries the warmth of tradition into your home!