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Italian Gravy

Italian Gravy

  • Prep

    45 m
  • Cook

    5 h
  • Ready In

    5 h 45 m
Carla R. Bure

Carla R. Bure

This recipe is a homemade spaghetti meat sauce that has been passed down to 4 generations of Sicilians. The recipe has been altered by each person to fit personal preference and taste. Fresh tomatoes can be put in the place of the puree but not recommended, due to the high acidity of the fresh tomatoes.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 411 kcal
  • 21%
  • Fat:
  • 22.1 g
  • 34%
  • Carbs:
  • 19.4g
  • 6%
  • Protein:
  • 32.3 g
  • 65%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 794 mg
  • 32%

Based on a 2,000 calorie diet

Directions

  1. Heat olive oil in a large stock pot over medium heat. Saute onions and garlic until lightly browned. Place pork shoulder in pot, and pour in 1/2 cup white wine and 3 cups water. In a small bowl, combine oregano, parsley, thyme, rosemary, garlic powder, salt and pepper. Sprinkle 1/4 of spice mixture over pork. Cover, and cook for 30 minutes turning occasionally. Add water periodically if needed.
  2. Pour in tomato puree. Fill cans with water, and pour in (about 6 cups). Stir in remaining spice mixture and the sugar. When liquid starts to bubble, reduce heat to low, cover, and cook for 4 to 5 hours. Stir occasionally, and adjust seasonings to taste.
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Reviews

jason
12

jason

10/28/2004

I used ground pork and also added mushrooms..very delicious will definately make again

Mommy3xyz
9

Mommy3xyz

10/17/2006

Truely italian. Similar to my 85 yr old grandfathers.I prefer a dark red wine, and I well-browned the meat prior to simmering. A delicious recipe.

ALSHEJU
9

ALSHEJU

2/9/2004

This had a nice flavor to it, a nice change from my regular sauce. Will be making this again! Thanks.

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