Reviewed: May 7, 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!

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Reviewer:

MYLESF

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Rochester, Minnesota, USA

Reviewed: Feb. 6, 2011

Yummy

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Reviewer:

Mike millerz2112

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Libertyville, Illinois, USA

Reviewed: Nov. 28, 2010

FANTASTIC! I read many Italian gravy recipes and kinda combined what I thought would make not only great pork, but a great sauce at the same time. Pork shoulder is the best. Sometimes I find it at my local market, sometimes I don't, so a good pork roast has worked well for me as well. I do make my own tomato puree. I use 6 large tomatoes and boil them and peel them, then blend them with the sugar. I add 2 cans of tomato paste when I add the puree. I also add like 4000% more garlic (hehe). I like to carmalize the onions with full bulb of garlic. Other than that, I follow this recipe as is and it makes wonderful sauce for any pasta and especially for Lasagne. I like it so much, it has been hand written in my personal cook book journal. Enjoy.

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Reviewer:

ANUZUM

Cooking Level: Intermediate

Home Town: Garden City, Kansas, USA

Reviewed: May 23, 2010

Added a cup of sliced mushrooms, no wine, one pound of ground beef, otherwise followed the recipe. Served over polenta. Woo Hoo...

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Reviewer:

Elaine Mical

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Cooking Level: Expert

Home Town: Wilmington, Delaware, USA

Living In: Agoura Hills, California, USA

Reviewed: Apr. 14, 2010

YES! This is almost exactly like the gravy we make for Christmas dinner to go over the ravioli we make. We use beef though, instead of pork. It tastes delicious and it's so good to see someone else who calls it "gravy", not "sauce"!

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Reviewer:

emc

Cooking Level: Intermediate

Reviewed: Jan. 4, 2010

was good, but i substituted sausage and i also put in andoulle sausage for more flavor

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Reviewer:

wormosa

Cooking Level: Intermediate

Home Town: Springfield, Oregon, USA

Living In: Lafayette, Oregon, USA

Reviewed: Oct. 25, 2009

Very good. I would definitely cube my pork next time, as it took a really long time to break down into manageable pieces. Also, you'll probably want to cook this uncovered for about half of the time to let the sauce reduce - it's quite watery if kept covered the entire time. Still, we enjoyed it with these changes, so I would likely make it again. Thanks for the recipe!

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Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

Reviewed: May 26, 2009

I used italian pork sausage/beef mixture in my gravy along with red wine. (didn't have the roast handy) FANTASTIC!! I don't know why some reviews said it had no flavor(season to taste, its a no brainer)?!?! This gravy was amazing, and will be my go-to sauce recipe from now on. Thanks for posting!! :)

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Reviewer:

mallo

Reviewed: Apr. 17, 2009

Blah. I dont know if I did something wrong, but the pork did not fall apart into the sauce as I had imagined it would. I like more consistency to my sauce. This would be good over tortolini's or in lasagne.

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Reviewer:

lee fitzmaurice

Cooking Level: Intermediate

Home Town: Oradell, New Jersey, USA

Living In: Brookfield, Connecticut, USA

Reviewed: Jan. 28, 2008

Originally, my changes were to use cubed meat (half pork, half beef), crushed tomatoes, beef stock instead of water. But while the meat was very tender after simmering for 4 hours, the sauce had no flavor. I added another 28 oz can of crushed tomatoes, 2 small cans of tomato paste and another 2 Tbs garlic and simmered for another half hour. Better, but I still refrigerated overnight to hopefully allow some flavors to develop. Thanks for the recipe and the ideas, but I'll stick with our favorite: the Sicilian Succo from this site--it's a better fit for our tastes.

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