Nirvana Italian Gravy Recipes

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NIRVANA ITALIAN GRAVY



Nirvana Italian Gravy image

This is a pasta sauce I make once a year and fill my freezer. Serve with any kind of pasta. Note from UnknownChef86: This is a recipe I adopted in 2006.

Provided by UnknownChef86

Categories     European

Time 6h

Yield 18 pints

Number Of Ingredients 35

3/4 cup olive oil, divided
1/2-3/4 lb short rib of beef (4)
1/2 lb oxtail (6)
1/2 lb country-style spareribs
1 (1/2 lb) prime rib roast beef bones or 1 (1/2 lb) beef neck bone
salt
pepper
2 1/2 teaspoons onion powder, divided
2 tablespoons garlic powder, divided
1 sweet Italian sausage link, casings removed
1 hot Italian sausage link, casings removed
1 1/2 lbs unseasoned pork sausage
1 lb ground beef
3 large onions, finely chopped
1 bunch Italian parsley, stems removed, finely chopped
12 garlic cloves, minced
2 tablespoons minced shallots
2 jalapeno peppers, stems and seeds removed, minced
1/2 cup pesto sauce, made without cheese (available frozen) or 1/2 cup pine nuts (available frozen)
2 cups red wine (merlot)
10 cremini mushrooms, sliced
10 button mushrooms, sliced
2 portabella mushrooms, sliced
2 tablespoons sugar, plus
1/2 teaspoon sugar, divided
106 ounces tomato puree
106 ounces tomato sauce
6 cups chicken stock
3 1/2 cups tomatoes, peeled, chopped and stewed, can use canned
1 (6 ounce) can tomato paste
water, to cover
2 allspice berries
1 tablespoon italian seasoning
1 tablespoon fresh basil, minced
3 tablespoons cream sherry

Steps:

  • Cover the bottom of a stock pot (at least 12 quart) with olive oil and set over medium heat.
  • Add short ribs, oxtails, country style spare ribs and beef neck bone and brown them with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon granulated onion, and 1 teaspoon garlic powder.
  • Cook until both sides of meat are browned.
  • Remove meat to a bowl and set aside.
  • In the same pan add the sausage and ground beef.
  • When ground meats are cooked through, drain grease and oil from pan.
  • If there are any large pieces of the ground meats, break them up or pulse in a food processor.
  • Add to bowl with other meats, set aside.
  • Pour 1/4 cup olive oil into pot and saute onions, Italian parsley, garlic, shallots, jalapeno peppers, and pesto.
  • Add 1/4 teaspoon salt, 1/8 teaspoon pepper, 1/2 teaspoon granulated garlic and 1/2 teaspoon granulated onion.
  • When onions are limp, add all of the reserved meats.
  • Over medium heat, add 2 cups red wine.
  • While this mixture is cooking, in a separate saute pan, add 1/4 cup olive oil and over medium heat saute mushrooms.
  • Raise heat to medium high and add 1/4 teaspoon salt, 1/2 granulated garlic, 1/2 teaspoon sugar.
  • When mushrooms are browned add them to meats along with the tomato puree, tomato sauce and stock.
  • In a food processor pulse stewed tomatoes with tomato paste until smooth and add them to the pot.
  • Add allspice, Italian seasoning, 2 tablespoons sugar, 1 tablespoon salt, 1 teaspoon granulated garlic, 1 teaspoon granulated onion.
  • The gravy must cover the meat and come close to the top of the pot.
  • Reduce heat to the lowest simmer and cook uncovered for approximately 4 to 5 hours.
  • Stir occasionally to keep from sticking to the bottom of the pan.
  • When meat on oxtail is tender, take all of the whole meats out of the pot, leaving the ground meats inches.
  • To complete gravy, add 1 tablespoon granulated garlic, fresh basil and cream sherry.
  • Serve the meat with gravy and pasta.
  • Remove the rest of the gravy from the heat and let cool for 2 hours at room temperature then divide into pint containers and freeze.

Nutrition Facts : Calories 567.8, Fat 34.7, SaturatedFat 10.3, Cholesterol 71.7, Sodium 1510.4, Carbohydrate 38.3, Fiber 7.4, Sugar 22.2, Protein 25

ITALIAN SUNDAY GRAVY



Italian Sunday Gravy image

Cher in Texas, Riffraff, and Bratty 1 have inspired me to post this recipe. It is a very humble dish and is usually my Sunday dinner. It is the Sunday dinner of many Italian-Americans. I know there are probably a million ways to make this dish--please give my version a try.

Provided by Richard-NYC

Categories     European

Time 3h45m

Yield 8-10 serving(s)

Number Of Ingredients 19

3 tablespoons olive oil
4 garlic cloves (chopped)
2 onions (chopped)
1 (6 ounce) can tomato paste
2 (28 ounce) cans chopped tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried Italian seasoning
1 1/2 lbs ground chuck (85% lean/15%fat)
4 slices white bread (make fresh crumbs in blender or food processor)
1/4 cup chopped fresh parsley
2 eggs, beaten
2 garlic cloves (chopped)
1/2 teaspoon salt
pepper (a few grinds)
1/2 cup grated romano cheese or 1/2 cup parmesan cheese
2 tablespoons water
flour (for dredging)
vegetable oil (for frying)
1 lb sweet Italian sausage links or 1 lb hot Italian sausage

Steps:

  • Heat oil in very large Dutch oven.
  • Add garlic and onions and saute until soft.
  • Add tomato paste and stir to combine.
  • Add crushed tomatoes and spices.
  • Stir bring to boil, lower heat to low--cover and simmer.
  • Meanwhile combine all meatball ingredients (except for flour and oil).
  • Form into balls about 2-1/2 inches in diameter.
  • Dredge meatballs in flour.
  • Fry meatballs in oil in skillet a few at a time until browned on all sides (not necessary to cook through they will cook in the sauce) Add fried meatballs from skillet directly to simmering sauce.
  • Stir and bring sauce back to a simmer.
  • Cover.
  • Place sausage in pot and cover with water.
  • Bring to a boil and boil about 5 minutes to remove some of the fat.
  • Brown boiled sausage in skillet.
  • Place browned sausage in simmering sauce.
  • Bring sauce back to simmer---cover and continue simmering for 2 hours over low heat---stir occassioanlly.
  • Remove meatballs and sausage from pot and place on serving dish.
  • Toss sauce with cooked pasta--You will have enough sauce to coat two pounds of cooked pasta.
  • This freezes very well!

SAUSAGE ITALIAN GRAVY



Sausage Italian Gravy image

Make and share this Sausage Italian Gravy recipe from Food.com.

Provided by andypandy

Categories     Lunch/Snacks

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 cloves garlic, minced
1 small onion, minced
2 tablespoons olive oil
1 lb italian sweet sausage or 1 lb hot Italian sausage
28 ounces canned tomatoes
4 tablespoons cut up fresh basil
1 teaspoon thyme (I have also used oregano instead)
salt and pepper, to taste

Steps:

  • In a large saucepot over medium heat saute the onion in the olive oil.
  • Add garlic and continue to saute.
  • Add sausage meat and brown slightly on all sides.
  • Drain off any fat.
  • Add thyme, tomatoes, salt and pepper, and 2 tablespoons of the basil.
  • When sauce is bubbly, reduce heat and cover.
  • Cook for at least one hour.
  • Add the remaining fresh basil leaves the last fifteen minutes.
  • Serve on cooked soft or firm polenta with extra romano cheese sprinkled over the top.

AUTHENTIC HOMEMADE ITALIAN GRAVY (SPAGHETTI SAUCE)



Authentic Homemade Italian Gravy (Spaghetti Sauce) image

This authentic homemade Italian Sauce (or Gravy as most Italians call it) is bursting with sweet San Marzano tomato flavor, fresh basil, and is easy enough even for the beginner in the kitchen. Learn to make this sauce to WOW your family, guests, and to have on hand when time is short and you need to feed a crowd. Even the pickiest of eaters will love it - children and adults alike! It's so versatile you can use it for everything. This sauce has low acidity. Please be sure to PINCH this recipe to save it to your recipe box, share it with friends, and last but not least, Enjoy!

Provided by Sarah McCormick @Sarah_McCormick

Categories     Gravies

Number Of Ingredients 8

1 small onion, diced or rough chopped
3 clove(s) garlic, peeled and cut in half
2 tablespoon(s) olive oil
1/4 cup(s) chopped fresh basil or 1 tsp dried basil
1 teaspoon(s) salt
2 can(s) san marzano tomatoes, 28-32 oz.
1 pound(s) ground beef
1/2 teaspoon(s) black pepper

Steps:

  • Heat olive oil in a dutch oven or pot (large enough to contain all sauce ingredients) over medium heat. When hot but not smoking, add onion and garlic and saute until onion is translucent and garlic is fragrant. Be sure to stir every couple minutes so the garlic doesn't burn. If you want to leave the garlic in the sauce, you may do so, but if not, now is the time to remove garlic from the pot. I personally leave it in because my family loves garlic. If you choose to remove it, there will only be a very subtle garlic flavor present in the sauce.
  • Add ground beef to pot with onion and olive oil. Fry, breaking up until small pieces are all that's left. Drain if excess oil is present; I recommend using lean ground beef for health reasons and draining.
  • Once drained, add both cans of tomatoes, filling with 1.4 can of water afterwards to rinse the remaining sauce out and add to pot. Add chopped or broken up basil leafs if using fresh, or add dried basil at this time. Also add salt and pepper to pot. Stir well, breaking up any large chunks of tomato against the side of the pot.
  • Allow pot to come to a simmering boil, and then turn heat down to low. Place lid on the pot, stirring every 5 minutes or so. Allow to simmer for 30-45 minutes. When the proper time has passed, taste the sauce and add more salt and pepper to your liking.
  • Once this time has elapsed, your sauce is done and you are ready to use it for whatever you want - baked ziti, lasagna, spaghetti, stuffed peppers, or over polenta. You can also make a meatless version by simply omitting the ground beef, and you may use the sauce for pizza as well! It's a great, flavorful, and very versatile sauce for all occasions. Enjoy!

WEEKDAY ITALIAN GRAVY



Weekday Italian Gravy image

Provided by Food Network Kitchen

Categories     main-dish

Time 8h15m

Yield 6 servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
1 1/2 pounds hot Italian-style link sausage
2 tablespoons tomato paste
1/2 cup water
4 pieces beef shin, each 1 inch thick (about 3 1/2 pounds)
2 (28-ounce) cans crushed tomatoes
6 sun-dried tomatoes, preferably not oil-packed
1 large onion, chopped
6 cloves garlic, smashed
2 teaspoons dried Italian herb mix
1 bay leaf
1 tablespoon kosher salt
Freshly ground black pepper
1 pound tubular pasta, such as rigatoni or ziti
Freshly grated Parmesan or pecorino

Steps:

  • Heat a heavy skillet over medium-high heat. Add the oil and then the sausage; cook, turning occasionally, until brown all over, about 5 minutes. Transfer the sausage to the slow cooker. Pour off and discard all the oil in the skillet and return it to the heat. Add the tomato paste and cook, stirring, until brick red, about 1 minute. Add the water and bring to a boil, stirring to scrape up the browned bits. Pour the mixture over the sausage.
  • Add the beef shins, crushed tomatoes, sun-dried tomatoes, onion, garlic, Italian herbs, bay leaf, salt, and pepper to taste. Set the slow cooker on LOW for 8 hours, cover, and cook until the beef is very tender.
  • When ready to serve, bring a large pot of water to a boil and salt it generously. Add the pasta to the boiling water and cook, stirring occasionally, until al dente, about 10 minutes. Transfer the sausage and beef to a cutting board, slice into serving portions, and arrange on a serving platter. Drain the pasta and toss with some of the sauce; transfer to a serving bowl.
  • Serve the meat and pasta separately with sauce on the side. Freeze any leftover sauce for up to 3 months.

ITALIAN GRAVY AND MEATBALLS



Italian Gravy and Meatballs image

A hand me down recipe of true Italian origin that was shared with me by a good friend. The recipe has been in his Italian family for years. Very simple to make with a fairly short cooking time as compared with others!!!!

Provided by Rick B2

Categories     Meat

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 16

3 lbs ground beef
3 slices white bread (water soaked)
2 eggs
2/3 cup grated romano cheese
3 1/2 teaspoons salt
1 1/4 teaspoons black pepper
2 teaspoons sugar
1 teaspoon garlic powder
2 teaspoons crushed dry oregano
4 cloves crushed garlic
1/2 cup vegetable oil
1 (29 ounce) can tomato sauce
1 (29 ounce) can tomato puree
1 (29 ounce) can water
1 (6 ounce) can tomato paste
2 -3 pieces of fresh pork necks or 2 -3 pieces pork ribs

Steps:

  • In a large pot combine tomato sauce, tomato puree, tomato paste, water, sugar, oregano, 2 tspn salt, 1 tspn pepper, garlic cloves and bring to a simmer on low heat.
  • Combine ground beef, bread, eggs, Romano cheese, 1 1/2 tspn salt, garlic powder and 1/4 tspn pepper.
  • Mix ingredients and form into meatballs 2-3" in diameter.
  • In a large skillet use enough of the veg oil to have approx 1/8" covering bottom
  • Heat on medium.
  • When oil is hot enough, brown meatballs on all sides and add to pot with sauce.
  • Brown pork neck or ribs in same pan and add to sauce.
  • Add at least 1/2 of remaining oil in skillet to pot.
  • Don't forget to add all of those small cooked bits from skillet bottom.
  • (Great Flavor!!!) Any excess oil or fat can be spooned off of sauce after cooking.
  • Cook uncovered (simmer) for 1 1/2 hrs.

Nutrition Facts : Calories 647.6, Fat 43.1, SaturatedFat 13.5, Cholesterol 169.6, Sodium 2025.1, Carbohydrate 26.3, Fiber 5, Sugar 13.6, Protein 40.4

BAKED MANICOTTI



Baked Manicotti image

Source: Cook's Illustrated We prefer Barilla no-boil lasagna noodles for their delicate texture resembling fresh pasta. Note that Pasta Defino and Ronzoni brands contain only 12 no-boil noodles per package; the recipe requires 16 noodles. The manicotti can be prepared through step 5, covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.

Provided by Brookelynne26

Categories     Manicotti

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 15

2 (28 ounce) cans diced tomatoes (in juice)
2 tablespoons extra virgin olive oil
3 medium garlic cloves, minced
1/2 teaspoon hot red pepper flakes (optional)
table salt
2 tablespoons chopped fresh basil
3 cups part-skim ricotta cheese
4 ounces grated parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs, lightly beaten
1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry, and chopped fine
table salt & fresh ground pepper
2 tablespoons chopped fresh basil
1 pinch ground nutmeg
16 no-boil lasagna noodles (see note above)

Steps:

  • For the sauce Adjust oven rack to middle position and heat oven to 375 degrees. Pulse 1 can tomatoes with their juice in food processor until coarsely chopped, 3 or 4 pulses. Transfer to bowl. Repeat with remaining can tomatoes.
  • Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes. Stir in basil; adjust seasoning with salt.
  • For the filling: Combine ricotta, 1 cup Parmesan, mozzarella, eggs, spinach, 1 teaspoon salt, 1/2 teaspoon pepper, basil, and nutmeg in medium bowl; set aside.
  • To assemble: Pour 1 inch boiling water into 13 by 9-inch broilersafe baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.
  • Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soupspoon, spread generous 1/4 cup cheese-spinach mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, making certain that pasta is completely covered.
  • Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Remove baking dish, adjust oven rack to uppermost position (about 6 inches from heating element), and heat broiler. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Broil until cheese is spotty brown, 4 to 6 minutes. Cool 15 minutes, then serve.

Nutrition Facts : Calories 386.4, Fat 22.9, SaturatedFat 11.7, Cholesterol 116.3, Sodium 984.5, Carbohydrate 20.5, Fiber 4, Sugar 8.5, Protein 26.9

MEATBALL NIRVANA



Meatball Nirvana image

These meatballs are a compilation of many, many meatball recipes to finally achieve what I was looking for... Meatball Nirvana! Cover with your favorite red sauce and serve with pasta or in crusty garlic bread rolls.

Provided by lovestohost

Categories     Main Dish Recipes     Meatball Recipes

Time 40m

Yield 4

Number Of Ingredients 12

1 pound extra lean ground beef
½ teaspoon sea salt
1 small onion, diced
½ teaspoon garlic salt
1 ½ teaspoons Italian seasoning
¾ teaspoon dried oregano
¾ teaspoon crushed red pepper flakes
1 dash hot pepper sauce (such as Frank's RedHot®), or to taste
1 ½ tablespoons Worcestershire sauce
⅓ cup skim milk
¼ cup grated Parmesan cheese
½ cup seasoned bread crumbs

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.
  • Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.

Nutrition Facts : Calories 343.1 calories, Carbohydrate 15.3 g, Cholesterol 94.8 mg, Fat 16.8 g, Fiber 1.5 g, Protein 31 g, SaturatedFat 6.8 g, Sodium 939.9 mg, Sugar 3.4 g

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