Italian Gravy Recipe -
Italian Gravy Recipe
  • READY IN ABOUT 6 hrs

Italian Gravy

Recipe by  

"This recipe is a homemade spaghetti meat sauce that has been passed down to 4 generations of Sicilians. The recipe has been altered by each person to fit personal preference and taste. Fresh tomatoes can be put in the place of the puree but not recommended, due to the high acidity of the fresh tomatoes."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    45 mins
  • COOK

    5 hrs

    5 hrs 45 mins


  1. Heat olive oil in a large stock pot over medium heat. Saute onions and garlic until lightly browned. Place pork shoulder in pot, and pour in 1/2 cup white wine and 3 cups water. In a small bowl, combine oregano, parsley, thyme, rosemary, garlic powder, salt and pepper. Sprinkle 1/4 of spice mixture over pork. Cover, and cook for 30 minutes turning occasionally. Add water periodically if needed.
  2. Pour in tomato puree. Fill cans with water, and pour in (about 6 cups). Stir in remaining spice mixture and the sugar. When liquid starts to bubble, reduce heat to low, cover, and cook for 4 to 5 hours. Stir occasionally, and adjust seasonings to taste.
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Reviews More Reviews

Most Helpful Positive Review
Oct 28, 2004

I used ground pork and also added mushrooms..very delicious will definately make again

Most Helpful Critical Review
Jan 18, 2006

While this recipe is an interesting twist on traditional spaghetti, it leaves something to be desired. I followed the recipe exactly (except for using a sugar substitute), but there just wasn't enough umph. I believe more garlic and maybe a little heat would benefit this sauce. On the bright side, the pork is incredibly tender in about 3 1/2 hours. I served it on bowties with garlic bread, but I think it would go well with rice after the spice additions. Also, this recipe makes A LOT!!! I froze two large bags of it. This would be easy in a crock pot, too.

Oct 17, 2006

Truely italian. Similar to my 85 yr old grandfathers.I prefer a dark red wine, and I well-browned the meat prior to simmering. A delicious recipe.

Feb 09, 2004

This had a nice flavor to it, a nice change from my regular sauce. Will be making this again! Thanks.

Apr 23, 2006

I used 1 lb hot and 1 lb sweet sausage instead of the pork. The hot sausage gave this sauce the extra kick it was missing. My friends always ask me to make it for Soprano's Sunday.

Dec 08, 2004

Wonderful! I opted to cut the pork in 1 inch cubes, which lessened the cooking time to about 2 hours. The pork is so tender.... melts in your mouth. At first I thought the amount of dried herbs to be excessive but it all mellows out in the end. The final product is a hearty, yet light tasting sauce. I served it farfale pasta. Simple recipe, simple ingredients - can't get any better than this!

May 07, 2012

This recipe is great as written. I always have to make some adjustments because of preference. I browned 1 lb of hot italian sausage and added to the pork shoulder and some diced up pancetta. I did not brown the pancetta just added it to the meats. Instead of white wine, which is fine, I used two cups of red wine. Let is simmer all day long. Freezes well and gets better with age!

Nov 18, 2007

This was a delicious recipe. Only changes I made was to first brown the roast on all sides and set aside. Then I sauteed the onions and garlic. Also I used about 1 cup of red wine instead of the white. The smells will drive you crazy during the 4-5 hours.


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  • Calories
  • 411 kcal
  • 21%
  • Carbohydrates
  • 19.4 g
  • 6%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 22.1 g
  • 34%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 32.3 g
  • 65%
  • Sodium
  • 794 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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