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Italian Gravy

SUBMITTED BY: Carla R. Bure

"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."
RECIPE RATING:
The reviewer gave this recipe 12 stars. This recipe average a 4.4 star rating.
Read Reviews (12)
PREP TIME  45 Min
COOK TIME  5 Hrs
READY IN  5 Hrs 45 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, diced
  • 1 clove garlic, minced
  • 4 pounds pork shoulder roast
  • 1/2 cup white wine
  • 3 cups water
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 3 tablespoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 (28 ounce) cans tomato puree
  • 6 cups water
  • 1/4 cup white sugar

DIRECTIONS

  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

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 28, 2004 by jason
I used ground pork and also added mushrooms..very delicious will definately make again MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 9, 2004 by ALSHEJU
This had a nice flavor to it, a nice change from my regular sauce. Will be making this again!... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 8, 2004 by DWELE
Wonderful! I opted to cut the pork in 1 inch cubes, which lessened the cooking time to about 2... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 16, 2005 by DEZMIA
Amazingly flavorful! Makes a great deal of gravy that freezes well. Be careful with the salt. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 23, 2006 by CHAFFRN
I used 1 lb hot and 1 lb sweet sausage instead of the pork. The hot sausage gave this sauce... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 18, 2006 by LEAHNWOODS
While this recipe is an interesting twist on traditional spaghetti, it leaves something to be... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 28, 2008 by wisweetp
Originally, my changes were to use cubed meat (half pork, half beef), crushed tomatoes, beef... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 18, 2007 by Lisa
This was a delicious recipe. Only changes I made was to first brown the roast on all sides and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 17, 2006 by MOMMY3XYZ
Truely italian. Similar to my 85 yr old grandfathers.I prefer a dark red wine, and I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 13, 2006 by TNOWE
This was a good base recipe. I used ground pork instead of the shoulder. I brown the ground... MORE

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