There’s nothing like an Italian grandma’s homemade Italian Gravy. This recipe has been perfected over the years by three generations and I am sure you will be amazed when you cook this for your family. The best part of cooking this gravy is the aroma throughout the house. You will get hungry, but the wait is well worth it!
- 2 – 28 Oz cans of Crushed Tomatoes (I prefer Contadina for all sauces)
- 1 – 28 Oz can of Whole Peeled Tomatoes
- 1 – 15 Oz can of Tomato Puree
- 1 – 6 Oz can of Tomato Paste
- 4 medium to large pieces of beef short ribs
- 4 medium pieces of pork ribs
- 6 hot or mild Italian Sausage
- 6 Large Garlic Cloves sliced very thin
- 1 tbsp of fresh parsley
- 1/8 cup of fresh basil
- 1 tbsp of fresh oregano
- 1 tsp of black pepper
- Olive Oil to lightly brown the garlic
- To add meatballs, please see our meatball recipe. You can prep the meatballs while the gravy is cooking, because you do not add the meatballs until the last 30 minutes before the gravy is done.
- Add Crushed Tomatoes into a large pot.
- Blend Whole Peeled Tomatoes add to pot.
- Add Tomato Puree into pot.
- Add 1 tbsp of fresh parsley.
- Add 1/8 cup of fresh basil.
- Add 1 tbsp of fresh oregano.
- Add 1 tsp of black pepper.
- Set flame to medium until gravy begins to bubble than lower flame to a simmer.
- Stir gravy every 10 minutes.
- In a separate frying pan, brown the beef short ribs, pork ribs and sausage.
- Add each meat group when done into the gravy.
- In a separate frying pan add olive oil to cook the garlic. Cook the garlic until it’s slightly brown.
- Add garlic to gravy.
- In the same frying pan add the Tomato paste and fry it for about 5 to 7 minutes.
- Add tomato paste to gravy.
- Cover the gravy with the top of the pot leaving a very small opening for moisture to escape.
- Stir the gravy every 10 minutes and cook for 4 to 5 hours. Make sure the flame is very low.
- Add meatballs 30 minutes before the gravy is done.
You can serve this with any type of pasta.
This gravy recipe serves 6 to 8 people, but you will have plenty of leftover gravy to cook it a couple of more times. It’s best to freeze leftover gravy and place it in the refrigerator the evening before you’re going to cook it again. When you are cooking the leftover gravy, let it simmer for 1 hour, stirring occasionally.