6 Reviews of Nirvana Italian Gravy

From: Grace Lynn

On Nov 16, 2003

This recipe had so many ingredients that I thought it has to be good...and it's excellent! It did take me all day between grocery shopping and cooking it. So far it's the best pasta sauce I've ever made and my husband agrees. I actually used more oxtail and short ribs than called for. I couldn't find beef neck bone or prime rib roast, so I substituted it with beef shank. I couldn't find pesto sauce without cheese and pinenuts, so used regular pesto sauce. I didn't have to add any water because my tomatoes sauces and chicken broth covered all the meat. Everything else I followed exactly and cooked it for 4 1/2 hours. It's cooling down right now and I'm about to package the rest and put it in my freezer. I can see why you only have to make this once a year, it makes a ton! Thank you Mean Chef!

From: Kiss*My*Tiara

On Apr 16, 2004

This was the best sauce I've EVER eaten in my life, and I grew up in an Italian household. It is not as hard as it looks.Just get ready before you start, open everything, get out the knives and cutting boards...etc... I had most of the ingredients already which helped. The store had no oxtail so I bought extra spareribs. Like the other reviewer, I didn't need to add water,and I left out the sugar.Also, I added a ton more basil at the end, nearly a whole bunch, but I'm a basil junkie. Near the last hour or so, I noticed a lot of oil rising to the top, so I did need to scoop a lot of that out. I served this with Rotini,crostini (my recipe) and salad. I cut this recipe in half and gave a tupperware full to my sister. She also said it was the best sauce she ever had, and she grew up eating sauce for breakfast, lunch and dinner like I did. If you are looking at this recipe, MAKE IT. If you don't, I feel sorry for you.

From: sugarpea

On Feb 27, 2005

Dh is one happy spaghetti eater; says it's the best I've ever made. The sauce doesn't have that irritating acid bite and none of the ingredients dominate. It's a marvelous melding. The only thing I changed was to use less olive oil. Zaar needs a new category, OAYC, Once A Year Cooking. I have an electric roaster large enough to cook a 25lb turkey and that's how big a container this sauce takes. The appliance was a gift and it's the first time I've used it in the last 20 years - so glad I kept it around. I'm delighted that I have the full quantity of gravy to use over the next year. It took awhile to find all the ingredients (oxtails don't grow on trees around here)but it's definitely worth the extra effort to acquire ALL of them. While it's true, this recipe is a bit of a commitment in time, effort and money, it's not beyond your skills and you won't be sorry.

From: Apios

On Jun 20, 2005

Ohhhhhh, this is soooo good!But let me warn u, DON'T taste this heavenly stuff until you have added the tomato sauces. If u do, u will stop right there and eat it as it. Good lord, this is really great stuff.

From: Zobeed

On Nov 8, 2004

I cut this recipe in half because I didn't have a pot big enough for the full recipe! Anyway, very good! Couldn't find the pesto w/out pinenuts and cheese (is that just basil and olive oil processed together?), so I left that ingredient out. I also added beef shank to the recipe. At first, DH and I thought it was too "tomatoey", which I think is due to all the pureed tomatoes. Anyway, cooked it Saturday all day, and then had it yesterday. YUM! Having some for lunch today and froze the the rest.

From: *Shelly*

On Nov 4, 2004

I'm a midwestern girl and italian food is in no way my specialty and certainly not my favorite but this sauce is very good. Very hearty and rich and yes there are a lot of ingredients in it and it takes time to make it but it's worth it as it makes a ton of sauce. Treat yourself to this and you won't regret it.