Provided by Food Network
Categories condiment
Time 7h55m
Yield 18 to 20 pints gravy
Number Of Ingredients 33
Steps:
- Cover the bottom of a 10 quart pot 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 in. 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.
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Johnny Toonz
[email protected]I can't wait to try this recipe!
Immy Morrison
[email protected]This is the best gravy I've ever had.
Moiz Ahmad
[email protected]I've made this gravy several times and it always turns out great. It's a family favorite.
Despina Kourri
[email protected]This gravy is perfect for a special occasion. It's sure to impress your guests.
Saleem Saleem
[email protected]I'm not a huge fan of gravy, but this recipe changed my mind. It's so good!
tabish khattak
[email protected]This gravy is a bit time-consuming to make, but it's worth it. The flavor is incredible.
Kaelin Kennedy
[email protected]I love that this recipe uses fresh ingredients. It really makes a difference in the flavor.
Hashim Sultan
[email protected]This gravy is so versatile. I've used it on pasta, chicken, and even pizza. It's always delicious.
Jaykob Tempera mansell
[email protected]I've never made gravy before, but this recipe made it so easy. It turned out perfect!
Rabbi Hosen
[email protected]This recipe is a keeper! I'll definitely be making this again and again.
Milan Adhikari
[email protected]I made this gravy for my family last night and they loved it! It was so easy to make and it tasted amazing.
Jana2 Moubayed
[email protected]This is the best Italian gravy recipe I've ever tried! It's so flavorful and delicious, and it's perfect for any pasta dish.