Nirvana Italian Gravy Recipe #28725
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.
6 hours | 1 hour prep
18 pints
- 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 bone or 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 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
- 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.
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5 stars