Italian Gravy

samcello's ristorant villaggio

©1982

AuthorDartagnan
DifficultyAdvanced

"Classic Italian Gravy"

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Yields20 Servings
Prep Time45 minsCook Time3 hrsTotal Time3 hrs 45 mins
 28 oz tomato puree, freshing purreed
 28 oz fire roasted tomatoes
 6 oz tomato paste
 1 qt chicken stock, fresh made
 2 cups dry red wine
 3 tbsp oive oil
 1 large Texas 1015 onion, 1/2" chopped
 8 cloves garlic, cored and chopped fine, not minced
 2 stalks celery with leaves, minced
 1 medium carrot, grated
 ½ cup parsley, chopped
 ¾ lb mushrooms, sliced
 ½ tsp red pepper, ground fine
 1 tbsp dried oregano
 1 tsp rosemary, crushed
 2 medium bay leaves
 1 tbsp dried basil
 1 pinch clove
 1 tsp black pepper
 to taste sea salt
 1 tsp sugar
 6 large smoked pork necks, or chicken backs, necks and feet
1

Place tomato puree, crushed tomatoes, paste, chicken stock and red wine in stock pot, heat to medium high.

2

Saute' onions, celery and carrots in olive oil in a saute pan until just limp, reduce heat slightly and add garlic. Remove leaving oil or add butter to replenish. Saute mushrooms until soft.

3

Add to stock pot with remaining ingredients. Stir to incorporate well.

4

Bring to soft boil for 5 minutes then simmer for 2 hours partially covered, stir often. Adding 3 parts stock/1 part wine if necessary.

5

Remove from heat and let cool.

6

Remove all bones and save for snack. (cooks only)

7

Remove Bay leaves

8

Bring back up to simmer for 1 hour. Let cool.

9

Skim fat from top. Place 3 or 4 slices of bread on top to soak up fat.

The Next Steps Are Optional - But really elevate this recipe
10

In batches run gravy through a chinois style strainer, when finished take about half the solids and 2 cups of the gravy and pulse through a food processor until incorporated. Remix with rest of gravy bring to a simmer then cover and remove from heat. Let cool completely, 3 hours.

11

Bag up in batches to use for any Italian sauce base.

12

Store in fridge for up to a week. Also freezes well in FoodSaver bags for up to 6 months.

Ingredients

 28 oz tomato puree, freshing purreed
 28 oz fire roasted tomatoes
 6 oz tomato paste
 1 qt chicken stock, fresh made
 2 cups dry red wine
 3 tbsp oive oil
 1 large Texas 1015 onion, 1/2" chopped
 8 cloves garlic, cored and chopped fine, not minced
 2 stalks celery with leaves, minced
 1 medium carrot, grated
 ½ cup parsley, chopped
 ¾ lb mushrooms, sliced
 ½ tsp red pepper, ground fine
 1 tbsp dried oregano
 1 tsp rosemary, crushed
 2 medium bay leaves
 1 tbsp dried basil
 1 pinch clove
 1 tsp black pepper
 to taste sea salt
 1 tsp sugar
 6 large smoked pork necks, or chicken backs, necks and feet

Directions

1

Place tomato puree, crushed tomatoes, paste, chicken stock and red wine in stock pot, heat to medium high.

2

Saute' onions, celery and carrots in olive oil in a saute pan until just limp, reduce heat slightly and add garlic. Remove leaving oil or add butter to replenish. Saute mushrooms until soft.

3

Add to stock pot with remaining ingredients. Stir to incorporate well.

4

Bring to soft boil for 5 minutes then simmer for 2 hours partially covered, stir often. Adding 3 parts stock/1 part wine if necessary.

5

Remove from heat and let cool.

6

Remove all bones and save for snack. (cooks only)

7

Remove Bay leaves

8

Bring back up to simmer for 1 hour. Let cool.

9

Skim fat from top. Place 3 or 4 slices of bread on top to soak up fat.

The Next Steps Are Optional - But really elevate this recipe
10

In batches run gravy through a chinois style strainer, when finished take about half the solids and 2 cups of the gravy and pulse through a food processor until incorporated. Remix with rest of gravy bring to a simmer then cover and remove from heat. Let cool completely, 3 hours.

11

Bag up in batches to use for any Italian sauce base.

12

Store in fridge for up to a week. Also freezes well in FoodSaver bags for up to 6 months.

Italian Gravy