Recipe Card
Authentic Italian Gravy
Ingredients
- 1 cupred wine (plus ¼ cup for added depth of flavor)
- ¼ cupextra virgin olive oil to add richness and enhance the overall flavor profile
- 4beef short ribs for a robust flavor base
- 1large onion (chopped, to add sweetness)
- 6garlic cloves (minced, for an aromatic boost)
- 1 teaspoonsalt to enhance flavors
- ½ teaspoonground black pepper for a hint of spice
- 2 28- ouncecans whole peeled tomatoes (the star of any Italian gravy)
- 1 6- ouncecan tomato paste for concentrated tomato flavor
- 1 28- ouncecan tomato sauce to achieve the right consistency
- 2 cupsbeef broth for a savory liquid base
- 1 tablespoondried basil (for a touch of herbal aroma)
- 1 tablespoondried oregano (complementing the flavors beautifully)
- ¼ cupchopped fresh Italian parsley for brightness and color
- 1 poundItalian sausage (cooked and drained, adds richness (you may use turkey sausage as a healthier alternative))
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
- 7
Serve the gravy over 1 pound of cooked pasta, and enjoy a hearty meal that carries the warmth of tradition into your home!