Italian Gravy (Spaghetti Sauce)
Try this Italian Gravy (Spaghetti Sauce) recipe, or contribute your own.
Try this Italian Gravy (Spaghetti Sauce) recipe, or contribute your own.
- 2 bay leaves
- salt and freshly ground black pepper
- 1 onion, diced
- 1 lb ground beef
- 1 lb italian sausage
- 1 lb mushrooms sliced
- 1 (6 oz) can tomato paste
- 2 tbsp extra-virgin olive oil
- 2 tbsp chopped fresh oregano
- 1 carrot, shredded
- 4 garlic cloves chopped
- 1 (14 oz) can crushed tomatoes
- 2 tbsp chopped fresh marjoram
- 1 tbsp fresh chopped thyme leaves
- 1/8 cup fresh chopped parsley
- 2 (28 oz) cans whole peeled plum tomatoes
- 1 cup white wine (i use chablis)
- Carbohydrate 31.3841220384067 g
- Cholesterol 653.1730128 mg
- Fat 238.685122948829 g
- Fiber 11.7046172885681 g
- Protein 158.522151627191 g
- Saturated Fat 81.6444341654723 g
- Serving Size 1 1 recipe (1415g)
- Sodium 7875.49076140469 mg
- Sugar 19.6795047498386 g
- Trans Fat 18.8190047852987 g
- Calories 2921 calories
Step-by-step
- Heat the olive oil in a large pot over medium heat, and add the onion, sauteing until it starts to brown.
- Stir in the garlic and herbs, cooking for just a few minutes.
- Next add the ground beef and sausage, breaking it up good as it cooks.
- Once it starts to brown, add the carrot and mushrooms.
- Continue cooking until the mushrooms are tender.
- Salt and pepper the mixture.
- Crush the tomatoes with your hands, and add to the meat mixture, juice and all.
- Stir in the additional can of crushed tomatoes, along with the tomato paste and white wine, stirring well to incorporate the tomato paste.
- Bring to a boil, then reduce heat and simmer covered for about an hour.
- At this point, taste the gravy to see whether it needs any additional salt.
- Also, while the carrot is intended to replace sugar, if the gravy is still too acidic, try adding a little sugar (a teaspoon at a time) until the flavors are balanced.
- Cover and simmer for an additional hour.
- Serve with your favorite pasta.
My Secret to the Best Italian Gravy
As a busy working mom, finding time to cook a delicious and satisfying meal can feel like a monumental task. But let me tell you, nothing beats the aroma of simmering Italian gravy filling your home, the kind that makes your family gather around the table with joyful anticipation. This isn't just any spaghetti sauce; it's a labor of love, a taste of home, a comforting hug in a bowl. And the best part? It's surprisingly simple to make, even on a hectic weeknight.
My recipe for Italian gravy isn't some fancy, complicated affair. It's a culmination of years spent perfecting a simple, classic recipe handed down from my Nonna. It's all about building layers of flavor, letting the ingredients meld together and create a symphony of taste that's both rich and comforting. The secret? It's in the slow simmer. That gentle bubbling allows the tomatoes to break down, releasing their sweetness, and the herbs to infuse their fragrant essence into every drop of sauce. The result is a depth of flavor you just can't achieve with a quick-cook method.
I start with a good quality olive oil, the base upon which all the other flavors will build. Then comes the aromatic foundation – onions, garlic, and a medley of fresh herbs. I believe in using fresh herbs whenever possible; their bright, vibrant flavors elevate the sauce to a whole new level. Next, the star of the show: the meat. A blend of ground beef and Italian sausage provides a hearty richness that complements the sweet tomatoes perfectly. I don't shy away from using plenty of it; after all, a generous helping of meat is essential for a truly satisfying gravy.
The tomatoes are the heart of this recipe. I prefer using a combination of crushed tomatoes and whole peeled plum tomatoes for a balance of texture and flavor. The crushed tomatoes contribute to the sauce's smooth consistency, while the whole tomatoes add a burst of juicy sweetness. Adding a touch of white wine brings a subtle complexity, enhancing the overall flavor profile without overpowering the other ingredients.
Once everything is combined, the real magic begins. The slow simmering process is key to developing that rich, deep flavor. I usually let it simmer for at least two hours, sometimes longer if I have the time. The longer it simmers, the more intense the flavor becomes. And don't forget the taste test! Seasoning is crucial; a pinch of salt and freshly ground black pepper are essential, but you can adjust the seasoning to your liking. The carrot adds a subtle sweetness that balances the acidity of the tomatoes, creating a well-rounded, harmonious flavor.
This Italian gravy is more than just a sauce; it's a testament to the power of simple ingredients combined with time and care. It’s the kind of sauce that evokes memories of family gatherings, Sunday dinners, and the comforting warmth of home. So, take your time, savor the process, and enjoy the delicious results. Serve it over your favorite pasta, and watch your family devour it with delight. It's a dish that’s guaranteed to become a family favorite, and one you’ll want to make again and again.
Beyond the recipe itself, I find immense joy in the process of cooking. It’s a mindful activity, a chance to connect with my family and traditions. The act of preparing this gravy, from chopping the vegetables to the slow simmer, is a form of self-care for me. It’s a time to unwind, to focus on the present moment, and to create something delicious and nourishing for my loved ones. And that, to me, is the real secret ingredient.
The beautiful thing about cooking is its adaptability. Feel free to experiment with different herbs and spices, adding your own personal touch to the recipe. Perhaps a dash of red pepper flakes for a touch of heat, or a sprinkle of Parmesan cheese at the end for an extra layer of flavor. The possibilities are endless! Let your creativity shine, and most importantly, enjoy the process of creating something delicious and meaningful for yourself and your family.
