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Authentic Italian Gravy
Alyssa

Authentic Italian Gravy

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

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)

Method
 

  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!